Smoking brisket is one of the popular Barbecue by many peoples.It is with soft ,juicy taste and nice fruit wood aroma.Low and slow is the golden rule here—a low cooking temperature and a slow cooking speed.Usually takes 10 hours to do that..It’s better to used charcoal kamado grill for Low and slow smoking brisket.Let’s see how to smoke a perfect brisket.
Ingredient: 10 LB Brisket
Prep time:30 minutes
Cook time:11 hours
1.Prepping the brisket
Start with a brisket in the 10- to 12-pound range, which is just the right size to fit on the grill. Trim off the excess top fat or “fat cap,” but leave a ¼”-thick layer of fat to keep the meat moist during the long cooking process. Sprinkle on a few tablespoons of rub, spreading it evenly on both sides of the brisket. Cook immediately if you’d like, or let it sit for several hours in the refrigerator to allow the rub to penetrate the meat.
2.Prepping your cooker for smoking
If you’re using a ceramic charcoal grill for do it.. Brisket requires a long cook time that you may need prepare enough charcoal for cooking. Be sure to use a drip pan with water directly underneath the meat to stabilize the temperature. For backyard smokers, set it up for a long smoke.
3.Smoking the brisket
Place the brisket fat side up on the top rack, cover with the lid and bring the temperature up to 225°F (107°C) ,using the air vents to regulate the temperature. Knowing the temp in your grill is crucial, so if your grill doesn’t have a temperature gauge, purchase a digital BBQ thermometer.
4.Low ans slow
Check the temperature of the grill every hour, staying as close to 225°F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.
5.Mind the stall
When the brisket’s internal temperature reaches about 150°F, the brisket’s surface evaporation causes the meat’s internal temperature to plateau. Pitmasters call this “the stall.” Don’t panic. Either wait out the stall, or wrap the brisket tightly in two sheets of heavy aluminum foil with 1/2 a cup of apple juice added and bring the grill temperature back up to 225°F.
- Test the doneness
The ideal temperature of a properly smoked brisket is 195°F, but keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill. The last thing you want is to overcook your brisket, which results in dry, chewy meat. Another way of testing brisket for doneness is the “feel” method: Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.