Barbecue Beef Brisket: The Keys to Smoking the Perfect Beef Brisket

Hello, foodies! I’m Karl Wiegandt of The Berry Farm, and welcome to our second installment of this year-long series. Today, we’re focusing on a topic near and dear to my heart: barbecue brisket. There’s nothing like the smoky aroma and tender, juicy taste of a well-smoked brisket. Whether you’re new to grilling or a seasoned master, these tips will help you perfect your brisket technique.

Choosing the Right Beef Brisket

Your journey to a quality brisket starts at the store. Look for a whole brisket, which includes both the flat and the tip. You want one with good marbling, those streaks of fat throughout the meat that melt as it cooks, keeping it juicy and flavorful. Aim for a brisket that’s about 12 to 16 pounds; it’s easier to manage and has a better fat-to-meat ratio.

Preparing the breast

Before you even think about lighting the smoker, you need to prepare your brisket.

1. Cut the fat

Trim the fat layer to about 1/4 inch thick. This allows the smoke to penetrate the meat while keeping it moist. Also remove any tough, thick pieces of fat that won’t melt during cooking. Place these pieces in a heatproof bowl.

2. seasoning

Keep it simple. It’s hard to beat a classic Texas rub: equal parts kosher salt and black pepper. Pat the brisket dry with paper towels, then coat it generously with your rub. Some people like to add a little garlic powder, onion powder, or paprika for extra flavor, but the key is to let the meat shine and, again, be generous with the rub.

Installing the smokehouse

For many brisket smokers, the most common method is to smoke slowly and at a low temperature. However, we have found that a slightly higher temperature produces better results.

1. Temperature

Set your smoker between 250 and 275 degrees. This temperature allows the collagen in the meat to slowly break down, while keeping the juices locked in, resulting in that melt-in-your-mouth texture we all crave.

2. Choice of wood

For authentic barbecue flavor, use hardwoods like oak, hickory, or mesquite. Oak is a great all-around choice and is the one we use exclusively on the farm. Feel free to mix and match to find your perfect blend.

Smoking the chest

Now it’s time to smoke!

1. Placement

Place your brisket, fat side up, on the smoker rack. This allows the melted fat to baste the meat as it cooks. If you’re using an offset smoker, place the thicker end (the point) closer to the heat source.

Between the heat and the brisket, add the fat trimmings to the heatproof bowl. Let them melt as they cook.

2. Lethal

At about 160°F, the brisket will reach “plateau,” where the internal temperature stops rising. This is normal and can take several hours. Patience is key: don’t turn up the heat. Instead, wrap the brisket in butcher paper for a better bark and spoon 1 to 2 cups of rendered fat over the briskets. Wrap the brisket tightly in the butcher paper and return it to the smoker at 275°F.

3. Finish

Continue cooking until the internal temperature reaches about 198°F. At this point, the breast should be tender enough that a probe or fork slides through with little resistance.

Resting and slicing

Once your brisket reaches the ideal temperature, remove it from the smoker and let it rest, still wrapped, in a cooler or (turned off) oven for at least an hour (the longer the better). This resting period allows the juices to redistribute throughout the meat, ensuring that every bite is juicy.

When slicing, cut against the grain. For the flat part, this means cutting perpendicular to the long strands of muscle. For the pointy part, which is more marbled and tender, you may need to adjust your angle slightly to continue cutting against the grain.

Enjoy the fruits of your labor

And there you have it, all the keys to smoking a perfect BBQ brisket. Serve it with classic sides like coleslaw, mac and cheese, or potato salad. And don’t forget the BBQ sauce on the side!

Smoking brisket is a labor of love, but with these tips, you’ll be well on your way to barbecue glory. Stay tuned for our next installment on gardening, where we’ll dive into container gardening for small spaces. Until then, happy smoking and happy eating!

Good culture and good grilling,

Karl Wiegandt

Farmer and owner, The Berry Farm

Karl “KO” Wiegandt, a third-generation farmer, proudly continues his family’s agricultural legacy at The Berry Farm in The Redland, Florida. A Westminster Christian School alumnus, Karl was a key player on Westminster’s 1996 national champion baseball team. He then attended the University of Florida, where he continued to develop his skills and passion for sports. Combining his deep passion for agriculture with his athleticism, Karl continues to nurture and expand The Berry Farm, providing visitors with an authentic and enriching agritourism experience.

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