Here is a great collection of over twenty recipes and articles about smoking beef briskets.
These articles cover different styles, techniques, rubs and injections. They also cover some fundamental questions like when should you wrap a brisket, how much do you need to feed a crowd and how long you should expect for a brisket to cook in your smoker.
Heck, I even share my recipe for making Brisket Beef Jerky!
Brisket Recipes
Easy Small Brisket on a Weber Kettle: Here is a simple way to smoke a small brisket on a Weber charcoal grill. The article has guidance on how to handle either the flat or the point and has lots of useful links to other brisket resources.
Three Takes on Smoked Brisket: Texas, Competition and Pulled: Some of the best barbecue videos on YouTube are from Chef Tom at All Things Barbecue. This post is a collection of three different ways of cooking a brisket by Chef Tom. The point of the article is that there is no single “Best Way” of cooking a brisket.
Myron Mixon Brisket Recipe: Updated with 5 Extra Steps Here is a detailed overview of how the Winningest Man in Barbecue, Myron Mixon cooks his briskets Hot and Fast using foil pans. This post has his full recipe including the injection, rub and spritz.
Quick and Easy Burnt Ends This is a cheater recipe that uses boneless beef ribs to make burnt ends instead of a brisket point. This is a slick trick for when you want to make some amazing barbecue but don’t have all day to deal with a brisket.
Smoked Brisket Burgers: Here is a great way to enjoy an amazing piece of brisket in under two hours. I grind a small piece of brisket, form it into patties and then smoke it on a Weber kettle. These might be the best burgers that I have ever made.
Beef Brisket Jerky: Here is a fun and tasty way of using a small brisket flat. The flat is naturally lean which makes it great for making beef jerky. The recipe and technique are incredibly easy.
Most Popular Brisket Questions
How Long to Smoke a Brisket? It will take about 1.5 hours of cooking time per pound of brisket to get this cut finished. However, there are many variables in play such as cooking temperature, whether you wrap and the thickness of the brisket.
Brisket Internal Temperature {When is it Done?} Figuring out when a brisket is done can be tricky. One of the ways to determine doneness is going by the internal temperature of the meat. In general you are looking for an internal temperature of 203F when measured in the flat. However, do not rely upon internal temperature alone as there are a couple of other factors at play.
How Much Brisket Per Person? Making sure you have enough brisket for your guests is critical for having a great barbecue. This post will walk you through how much raw meat you need to start with along with some side dishes and serving suggestions to make your barbecue a success.
When to Wrap a Brisket? Wrapping a brisket serves multiple purposes including protecting it’s color, preventing it from becoming too smoky and helping it cook faster. Typically you will want to wrap a brisket after it has smoked for 5-6 hours.
What to Do with Brisket Trimmings? When you do an aggressive trim on your briskets there is a lot of fat leftover. These trimming do not have to go to waste as there are several go uses for brisket fat!
What Are Some Great Brisket Substitutes? Sometimes you want to cook a brisket but your plans don’t work out. This article offers some nice alternatives to brisket that would be wonderful on your smoker.
How to Reheat Brisket? This article share tips on reheating whole briskets from some of the top barbecue restaurants in the country. I also share my preferred method of reheating slices of brisket.
Brisket Fat Side Up or Down? This is one of the most hotly debated topics in the history of barbecued briskets. I strongly believe that briskets should be smoked fat side down in almost all cases. This article explains why they should be cooked fat side down as well as the one situation where they should be cooked fat side up.
Best Wood for Smoking Brisket? I did a quick survey of some of the top pitmasters in the country to see what wood they used for smoking briskets at competitions when serious money was on the line. This article is a look at what woods the professionals use to get the perfect smoke flavor to compliment brisket.
Brisket Tips and Tricks
Brisket Injection Recipes and Products This article contains two homemade brisket injection recipes along with links to buy competition grade injections. There is also an introduction on how to inject from two barbecue legends.
Spritzing for Smoke Rings I did a test to see if spritzing a brisket while it is smoking helps it develop a better smoke ring. While there are plenty of reasons why you might want to spritz a brisket, developing a better smoke ring is not one of them.
Wet Aged Brisket Wet aging a brisket is one of the oldest tricks on the competition barbecue scene. You can wet age a brisket in your refrigerator for 60 days and will notice a remarkable difference in tenderness.
How to Dry Age Brisket at Home If you want to really change the texture and flavor of your brisket then you can take it to the next level by dry aging the meat. This post is a guide for how you can dry age a brisket yourself.
Best Brisket Rub Recipe: Stolen From Five Grand Masters of Barbecue! Here is a look at the best commercial brisket rubs on the market. These rubs are staples on the competition barbecue scene and are packed with flavor.
Costco Brisket: Prime Whole Packers at a Great Price! The best deals I have ever found on briskets are the Prime grade briskets at Costco. These are beautiful whole packers weighing in between 13 and 18 pounds that are marked with the packing date. As always, Costco has these priced as a bargain.
Brisket Comparison Guides
Brisket vs Tri Tip: Two Beautiful Cuts Go Head to Head
Smoked Chuck Roast vs Brisket: No Clear Winner
Brisket vs Pulled Pork: Which is Better?