It isn't a summer barbecue without plenty of smoked brisket to share with family and friends. Let's walk through how to smoke a brisket that will leave everyone with rave reviews.
Whole packer brisket Salt Pepper Cutting board Sharp knives Peach butcher paper Smoker Wood Meat thermometer
To trim, cut the fat cap so that it's ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin.
Sprinkle salt and pepper all over the surface of the meat and fat cap. Smoke the brisket at 225 degrees until the internal meat temperature reaches about 160 degrees.
Remove the brisket and wrap it like a present in peach butcher paper. Put it back on the smoker and cook until the meat reaches an internal temperature of 200-205 degrees.
Let the meat rest for at least an hour. This allows the juices to settle on such a large piece of meat. When ready to carve, slice the brisket across the grain.
For the ultimate backyard party, serve this smoked brisket, and everyone will feel full and happy. It’s the perfect summer dinner for a crowd.
I love brisket but had never attempted to cook my own. Thank you for all the tips and how to trim! It was great.