Best Brisket Ever

I just don’t know if anything is quite as good as a properly cooked brisket! I can’t take credit for perfecting this, as I definitely used a bunch of different great recipes online, and tips from different BBQ experts, but I don’t think I’d change a thing on this last cook. Let’s break it down.

First off, I highly recommend using the “Flipp” app if you’re planning to make a brisket. It searches to see if there any current deals on at a variety of spots. I managed to get this sucker for $5.99 a pound, and when you’re paying for an 18 pounder, that’s pretty big savings!

First up, trim the fat. Here’s a decent tutorial! I actually like to keep a bit more fat on that this guy, but the idea of making it fairly uniform in shape does help it cook properly.

I like to use a little yellow mustard as a binder, although many argue it’s not necessary. I then cover it in this seasoning from Motley Que, saran wrap it, and leave it in the fridge for between 16 and 24 hours.

This is what it looked like before I put it on the smoker. It sucked in a lot of the seasoning I put on it while in the fridge. It definitely has more seasoning than it looks like in the pic. After removing it from the fridge I let it sit on the counter unwrapped for at least an hour, as I wanted it nearing room temp when I put it on.

This is what the smoker looked like when I fired it up. She screamed at me a little before puffin.

The main thing to realize, is the brisket will tell you when it’s ready for the next step. So don’t cook by time, instead monitor the temp. I set my Traeger to supersmoke at 215 degrees and threw it on at 11:30pm. I put it in with some beer in a tinfoil cup, and let it smoke through the night. I woke up every couple hours and squirted it with with a mix of Apple Cider Vinegar and Apple Juice (about 50/50). You can use the same temps in the oven or a normal BBQ, but if you have the option available to you, smoke that daddy.

The goal is to get the brisket’s inner temp to 160 degrees (temp check the thickest part of it) then take it off and wrap that sucker up. I prefer using butcher paper, but tinfoil works too.

I put it back on and upped the temp to 250 degrees on the smoker with the final goal of getting the inner tempt to 203 or 204 degrees before pulling it off. Pre wrapped it took about 9-10 hours to get to 160. Once wrapped it was about 6-7 more to complete the cook. It stalled at 180 for about 2 hours, which can be a little stressful, when you know the company is on the way and they’re hungry. The next step is pretty important; give yourself a lot of time to rest the sucker. I wrapped it in a towel and blanket, then stuffed it in a heavy duty cooler bag. I let it rest for 2.5 hours, but it would have been fine for another couple hours in that set up, if needed. I wouldn’t go under a 90 minute rest.

Then it was time to dice it up. Without question THE MOST IMPORTANT PART OF THE ENTIRE PROCESS is to cut against the grain. If you cut with the grain, it will honestly be as tender and a burnt rump roast. Here’s a quick tutorial on cutting it!

I served it with a mix of Sawmill Sesame Steak Sauce, Horseradish & Mayo for dipping or as a sandwich sauce. A good BBQ sauce on the side is great too. Anyway, this is how it turned out. I think it might have been my best ever.