4 Tips for Smoking the Perfect Beef Brisket

Mavis Loh Blog

Brisket can either be a melt-in-your-mouth BBQ delicacy or the consistency of shoe leather. Here’re 4 simple tips to achieve your perfect smoke brisket like the former.

1. Beef Selection

Brisket is the classic example of “garbage in, garbage out”. I cannot stress this enough. When shopping for brisket to BBQ, go for the highest grade you can find. You may pay less attention to the fat cap as most of them will be trimmed away. However, marbling is still important in this case. Did you know, Sunday Roast provides only the top quality BBQ meats required for any BBQ occasions? Check out our site for the full selection.

2. Trim The Fats

Trim off most of the fat cap but leave about 1/4 inch of fats. This will allow a small layer of fat to protect the brisket while cooking. Take care when removing the fat, do it in slow and small cuts so you don’t remove too much or get into the meat. However, if you cut off some of the meat in the process, don’t worry, it’s okay to do so!

3. Keeping It Simple

Don’t overkill with those seasoning. Keep it simple! After trimming, you may want to simply coat the BBQ brisket with olive oil, pepper, salt, and granulated garlic (not garlic powder). It is simple and allows smoked brisket to shine.

4. Good Things Come To Those Who Wait

Don’t be too demoralised if you’ve followed the tips above and still end up with crappy brisket. We understand that there is nothing more frustrating than spending all of that time and energy on a brisket and then slicing into a dry piece of meat, which is why this final stage is so important. Unfortunately, there isn’t a set temperature and duration to grill your brisket. As this is highly depends on many factors such as the climate, altitude and even the meat selection.

So how do you know? It’s all about the feel. Insert a piece of bamboo skewer (satay stick) or a chopstick into the meat and look at how easily it glides in. So long as it slides into the meat like soft butter, you’ve just successfully smoked a masterpiece. If the probe has some resistance, it needs more time.

Once you’ve created buttery beef goodness, wrap the entire brisket in a towel and transfer it to a cooler (without ice) and let it rest for at least an hour. Just like a good steak, the resting phase will help guarantee juiciness.

Now that you know some of the tips to smoking the perfect BBQ brisket, give it a shot, and let us know how it turns out. Alternatively, why not leave it up to Sunday Roast’s professional chefs to roast them at the comfort of your home. This way, not only are you guaranteed a delectable treat, you get to save those time, effort and even some money if you were to do it badly yourself. Book your slot today!