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How to smoke a brisket

How to smoke a brisket

Mastering the art of cooking brisket is like unlocking the pinnacle of BBQ perfection, marking a significant achievement for any pitmaster. Although there are numerous flavoring techniques for brisket, achieving the perfect cook requires precision and consistency. Due to its tough nature, brisket demands a slow and steady approach to tenderize it properly. When cooked to perfection on a pellet smoker, offset or charcoal the brisket emerges tender, succulent, and utterly irresistible.


To brine or not to brine, that is the question. 

The school of thought behind brining steaks is very much in favour of yes, so why not brine briskets too? I have found that seasoning the brisket the night before (uncovered) helps form pellicle or the darker and firmer coloured meat you would often see in hanging meat in the butcher. This then makes way for a better bark on the brisket at the end of the cook. 

Continue reading to discover the secrets of smoking brisket like a seasoned pro!


Flat muscle of a brisket for Competition barbecue practice 

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