Smoked Brisket FAQ's
Choosing your preferred Carnivore Cartel dry rub is the first step to take in making a smoked beef brisket at home, which will leave your guests fighting over the last piece! We highly recommend our Sweet n' Smoky Rub for effortless yet mouth watering brisket!
The purpose of the rub is to flavour the brisket and help create a nice seasoned outer crust, known as the "bark" by combining with the natural juices being drawn out of your meat.
What Is a Smoked Brisket Rub?
A smoked brisket rub is a blend of seasonings that you rub all over a beef brisket to impart flavour. A dry rub is almost like a marinade, except there is no liquid. Barbecue pitmasters use dry rubs for many cuts of meat as they prepare the meat for the smoker. The rub has any number of spices, like onion powder, garlic powder, cayenne pepper, chili powder, smoked paprika, cumin, and coarse sea salt. A little sweetness comes from brown sugar, which also helps the meat caramelise as it cooks.
How Long Should Dry Rub Be left on a Brisket?
A brisket dry rub remains on the brisket for the entirety of the cooking process and even when you serve it. It’s important to let the brisket absorb the flavour of the rub for a long period of time prior to slow cooking - whether in the oven or a smoker. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the fridge for at least six hours or overnight.
How to Cook a Dry-Rubbed Brisket
After your brisket absorbs all the flavour of the dry rub, it’s time to smoke the brisket. Consider following these steps for a typical smoked brisket recipe, whether you’re preparing a Texas-style smoked brisket or regular brisket:
- Let the meat come to room temperature. After letting the rub absorb into the brisket for six hours or overnight, remove the brisket from the fridge and allow it to come to room temperature. This lets the fibers and the muscle in the meat relax before you subject it to the heat of the smoker or oven.
- Soak the wood chips. While the meat is resting at room temperature, soak the wood chips for the smoker. You can choose from multiple types of wood chips, but use mesquite wood chips for Texas-style brisket. Soak the wood chips in water for about two hours, then drain the water and set the chips aside to dry. This step is not required if cooking in the oven.
- Prepare the smoker. Add coals and the wood chips and heat until the smoker reads 180 degrees Fahrenheit to 200 degrees Fahrenheit, (80 degrees C to 95 degrees C) up to 225 degrees Fahrenheit max (110 degrees C). Follow the instructions for the smoker’s water pan, but in general, it should be about two-thirds full.
- Add the brisket. Place the brisket covered in the barbecue rub on a rack away from direct heat. It doesn’t matter if it’s fat side up or fat side down at this point because you will flip it periodically throughout the smoking process. However, you should aim to do most of the smoking with the fat side down.
- Cook the brisket. The brisket’s internal temperature should reach 185–195 degrees Fahrenheit (85-92 degrees C). With the lid of the smoker closed, stoke the fire and add wood chips as necessary until the meat reaches the appropriate temperature. This should take about two to three hours for a one-pound brisket at 180–200 degrees Fahrenheit or about two hours at 225 degrees Fahrenheit. Remove the brisket from the smoker, brush it with barbecue sauce, then rest it for 20 min before slicing and serving the brisket.
Obviously we have tried to give a quick overview, so a few important points which require a bit of further explanation we shall cover in separate blog posts:
- Choosing which brisket to buy
- Trimming your brisket
- the Texas Crutch wrapping method
- The Stall, and how to overcome it
