Best Brisket Recipe EVER! Thyme And Garlic Brisket (2024)

FAQs

What is the 3/2:1 rule for brisket? ›

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.

After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour.

The day before you plan to cook the brisket, apply a generous amount of brisket rub on all sides of meat and refrigerate overnight. The rub will not only enhance the flavor of the meat, but tenderize it as well. Similar to rubs, the meat should soak overnight in the marinade for maximum flavor absorption.

Many cooking methods have been used to tenderize the brisket, such as slow roasting or braising. It's cooked differently everywhere, but in the United States, brisket smoked low-and-slow is the largest jewel in the crown of Texas barbecue.

How to season brisket? ›

You can use regular paprika for smoked, chile powder for chipotle chile powder, and onion and garlic salts instead of powders. To use, sprinkle generously on brisket, rubbing it into the meat. Smoke for 10 to 12 hours. The longer you let it go, the better it is!

Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin. A tender and moist brisket is the result.

Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

6 – Set the grill at 180 degrees using 1/3 mesquite pellets and 2/3 cherry pellets. 7 – Set the brisket, fat side up, on the grill for 2 hours. 8 – After 2 hours turn the grill up to 225 degrees until the internal temperature of the meat is up to 160 degrees.

Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply.

Cutting brisket in half is the most logical thing to do. You may not need the whole primal cut, or the size can be too big for a smoker. If you cut it in half you'll also speed up the cooking process, and you can still cook it to perfection.