Ultimate BBQ Smoked Brisket Tutorial

Ultimate BBQ Smoked Brisket Tutorial

Welcome to the Right Way BBQ Smoker Tutorial! Today, we're diving into the art of smoking a perfect brisket. With this step-by-step guide, you'll learn how to prepare, season, smoke, and rest your brisket to achieve that mouthwatering, tender result. Let's get started! 

#### Ingredients:
- 1 Packer Brisket (approximately 15 pounds)
- Midnight Kick BBQ Rub (or your favorite rub)

#### Tools Needed:
- Sharp Knife (I recommend a Dalstrong knife for trimming and brisket cutting)
- Smoker
- Meat Probe
- Aluminum Foil or Butcher Paper (optional for wrapping)
- Cooler or Insulated Container (for resting)

#### Instructions:

##### 1. Trimming the Brisket:
1. **Start with a Packer Brisket**: This is the whole brisket with both the point and the flat.
2. **Trim the Fat**: Trim the fat cap to about 1/4 inch thick. Remove any brown or super heavy fat. Make sure you have a sharp knife to make this process easier and more precise.
3. **Shaping**: Trim any thin edges of the brisket to ensure even cooking.

##### 2. Seasoning:
1. **Season Generously**: Season the brisket heavily with Midnight Kick BBQ Rub or your favorite rub. Ensure all sides of the brisket are well-coated.

##### 3. Smoking:
1. **Prepare the Smoker**: Preheat your smoker to a temperature between 225°F and 250°F. Lower temperatures are better for a slow and even cook.
2. **Place the Brisket**: Place the brisket in the smoker with the fat side up. This allows the fat to render down into the meat, keeping it moist.
3. **Smoke Time**: Smoke the brisket until it reaches an internal temperature of 205°F to 210°F. For a 15-pound brisket, this process can take around 16 hours, but remember, every brisket is different.

##### 4. Understanding the Stall:
- **What is the Stall?**: The stall is a period during the cook when the internal temperature of the brisket stops rising. This typically happens around 150°F to 170°F and can last several hours.
- **Why it Happens**: The stall occurs due to the evaporation of moisture from the brisket's surface, which cools the meat and slows down the cooking process.
- **To Wrap or Not to Wrap**: Wrapping the brisket in aluminum foil or butcher paper during the stall can speed up the cooking process, but it may result in less bark. If you prefer a better bark, ride out the stall without wrapping.

##### 5. Finishing:
1. **Check for Doneness**: Use a meat probe to check for doneness. The brisket is ready when the probe slides into the meat with little to no resistance, typically between 205°F and 210°F.
2. **Resting the Brisket**: Once done, wrap the brisket in aluminum foil or butcher paper and place it in a cooler or insulated container to rest for 1 to 3 hours. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.

##### 6. Serving:
1. **Slice and Serve**: After resting, slice the brisket against the grain and serve. Enjoy the succulent, smoky flavors of your perfectly smoked brisket!

### Tips for Success:
- **Be Patient**: Smoking a brisket is a long process, but patience pays off with tender, flavorful meat.
- **Monitor the Temperature**: Keep an eye on both the smoker temperature and the internal temperature of the brisket.
- **Resting is Key**: Don’t skip the resting period; it’s crucial for juicy, tender brisket.

Now you’re ready to smoke your brisket the Right Way BBQ way! Enjoy your cook and savor the delicious results. Happy BBQing!\

#rightwaybbq #dalstrong #bbq


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