How to Make Smoked Brisket: An Easy Guide via Omaha Steaks | Grilling with Rich How to Make Smoked Brisket: An Easy Guide via Omaha Steaks



How to Make Smoked Brisket: An Easy Guide via Omaha Steaks

Posted By: Richard Wachtel
Published: September 9, 2016


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BBQ’ing the perfect brisket is always a challenge and takes a lot of practice to master but thanks to my great friends at Omaha Steaks here are some simple but effective tips to make that perfect smoked brisket!

 

Prep Your Brisket:


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Start with a great piece of meat – for brisket, you want a cut with both the flat and the point left on. Our 12 lb. Whole Brisket is competition-grade, and a great choice at a full 12 pounds

Wash your brisket with white vinegar and then rinse it completely.

Rub your brisket generously with a tasty bonding agent like yellow mustard – this will help your rub blend stick and add extra flavor

Use a Great Rub: Choose a barbecue rub that’s full of bold flavor and made with big, chunky pieces. This is what will form that wonderful black “crust” during smoking that explodes with flavor when you dig in.

Use it like you mean it! Don’t be conservative with how much rub you use.

Make sure to use your fingers to get plenty of rub in every corner and crevice.

Omaha Steaks all-new premium rubs are perfectly formulated for great barbeque.

Inject More Flavor:

Make a flavorful spritz and inject it right into that brisket! Some will leak out, and that’s ok – the juicy stuff that stays inside will make the brisket have amazing flavor. Our easy brisket spritzer recipe is perfectly delicious.

Slow & Low Cooking:

Use your smoker or grill to create a low, slow-burning fire. You’re going to need plenty of lit and unlit charcoal to keep it going, and wet high-quality wood chips to create smoldering smoke

Keep the temperature as close to 250 degrees F as you can.

A full-size brisket like this will need to cook for about 10 hours.

Keep the lid/door closed as much as you can!

Carefully Monitor: Omaha Steaks recommends a remote meat thermometer for accurate readings that don’t require opening your cooker. When you insert your thermometer, make sure it sits in the middle of the brisket. Your target temperature for great beef is 190 degrees F.

Rest, Slice, and Share: When you take the brisket out of the smoker, leave it alone! Let it rest for 30 minutes to a full hour – the juices will redistribute, the temperature will lower, and you’ll LOVE the end result. When it’s time, slice and share with everyone you know.


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