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Brisket, Brisket, Brisket
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Brisket, Brisket, Brisket


Tried (a new way to me) brisket from advice on this sub. I needed to cook it the day before to be sure it was ready at a specific time today.

Here’s the very simple method I used (slightly altered from some advice in this sub), it resulted in amazingly tender and a juicy brisket.

Start the evening before the meal.

  1. ⁠Trim excess fat off the brisket but leave a 1/4 inch layer in the bottom fat. I froze my brisket for 30 minutes to make the fat easier to trim.

  2. ⁠I seasoned it yesterday at 7AM and let it sit in the refrigerator until 10pm.

  3. Then at 11pm, I put it on the smoker at 250 degrees.

  4. Then at 6am the next morning, I wrapped it (168 temp) and bark was well set in butcher paper.

  5. ⁠Then once wrapped, turn the heat up to 285. Then leave it until the internal temp hits 185/190.

  6. I then rested it until it went down to 160ish.

  7. Then turn the oven on to keep warm and leave it until an hour or two before serving time.

I sliced it when it was at 152 degrees and it was the best brisket I have ever done.

So thank you to this sub – I know it can be annoying for all the repeat questions and posts but this community is rock solid and making me a better cook for sure



by OnlyHereSometimesOk

12 Comments

  4. Gizzle99

    Nice job! Are you available tonight in Las Vegas to get started?

  5. stugots10

    That squish/squirt sound was something.

  7. CorrivalTen7

    Looks incredible – great job! 👏

    I have a few questions (asking for a friend who just did a brisket like and the flat turned out tough even though the point was very tender):

    Did you use a pellet smoker or offset?
    What grade meat? USDA Prime, or Choice? Did you pick one with a ton of marbling?
    How did you set up the smoker? Did you use a water pan/bowl?
    Did you use a foil boat or just leave it on the grates until wrapping?
    What temp was the oven at and how long did you leave it in?
    How did you know it was done on the smoker at 186/190? Most say it needs to get to the 195-205 range and then you should start poking it with a temp probe to make sure it wobbles like jello, then you know it’s done.

    Sorry for all long list – but appreciate if you don’t mind answering. Trying to perfect my brisket skills as well!

  9. TurbulentWinters

    What was the outside temperature? -7? What kind of smoker do you have? What grade Steel?

  10. BlueSilverWingedMan

    Great Cook on the Brisket for the Win.

  11. BlueSilverWingedMan

    Great Cook on Brisket. Just a Thought and of course its up to you Try this wrap the brisket is foil after cooking fir the rest period it wil be jucier. Great Work Chef