Brisket Smoking Directions at Isla Poole blog

Brisket Smoking Directions. Mix your salt, pepper, and garlic in an old spice shaker container. Once your smoker is up to temp, place the brisket on the smoker, fat cap down. I like to use oak for this recipe, but mesquite can give you some really bold smoky flavor too. Check out these pro tips to give you the upper hand when smoking your brisket: Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. Keep it simple with salt and pepper or use my homemade brisket rub. Set up your smoker to smoke at 225 degrees using indirect heat. Follow my written guide (with photos) to a perfectly trimmed brisket. Mix your spices in advance. Use hardwoods for smoke like oak and cherry. Smoke for 6 to 8 hours, or until the internal temperature is 165 °f to 170°f, and the bark is a nice mahogany color. Spray the brisket with apple cider vinegar every hour.

Follow my written guide (with photos) to a perfectly trimmed brisket. Mix your spices in advance. Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. Keep it simple with salt and pepper or use my homemade brisket rub. I like to use oak for this recipe, but mesquite can give you some really bold smoky flavor too. Mix your salt, pepper, and garlic in an old spice shaker container. Check out these pro tips to give you the upper hand when smoking your brisket: Use hardwoods for smoke like oak and cherry. Smoke for 6 to 8 hours, or until the internal temperature is 165 °f to 170°f, and the bark is a nice mahogany color. Spray the brisket with apple cider vinegar every hour.

Step by Step Instructions to Smoke/ BBQ/ Cook a Brisket

Brisket Smoking Directions Keep it simple with salt and pepper or use my homemade brisket rub. Smoke for 6 to 8 hours, or until the internal temperature is 165 °f to 170°f, and the bark is a nice mahogany color. Use hardwoods for smoke like oak and cherry. Mix your salt, pepper, and garlic in an old spice shaker container. Mix your spices in advance. Keep it simple with salt and pepper or use my homemade brisket rub. Once your smoker is up to temp, place the brisket on the smoker, fat cap down. Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. I like to use oak for this recipe, but mesquite can give you some really bold smoky flavor too. Spray the brisket with apple cider vinegar every hour. Set up your smoker to smoke at 225 degrees using indirect heat. Check out these pro tips to give you the upper hand when smoking your brisket: Follow my written guide (with photos) to a perfectly trimmed brisket.