Super Easy Smoked Brisket Recipe Using the Wrapped Method (2024)

FAQs

How long does brisket take to smoke after wrapping? ›

Wrap the brisket tightly in a double layer of heavy-duty aluminum foil, keeping one end open. Pour the beef broth into the opening, then seal the packet. Return the brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, another 4-5 hours.

Place the brisket fat side down in the pan and cover it with foil to allow it to continue cooking while the steam inside the pan tenderizes it. If you have a digital probe meat thermometer, be sure to place it in the brisket just before you cover it with foil so you can know what's going on in the pan temperature wise.

Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.

Once you have wrapped the brisket, you'll return it to the smoker. Many people will raise the smoker's temperature to about 275 degrees and hold it there for the duration of the smoke.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Not loose, but not tight either. There should be a little room for the liquid to steam...but not much. It needs a tight seal however.

Wrapping the brisket at this stage also helps keep it moist and tender by trapping the juices and preventing it from drying out. If you wrap a brisket too early, you may end up with a softer, less textured bark. If you wrap the brisket late, it may take a lot longer to cook.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Water: if you want to increase humidity, slow the cooking process to build more smoke flavor, or just want to keep the meat moist, you can just spritz with 100% water.

Does brisket get more tender the longer you smoke it? ›

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.

Load up your charcoal as full as you can. Use a water tray to keep moisture in the smoker. Smoke at 275 degrees for 6/hrs. You are looking for 180 degrees internal temp after the stall and after the bark has formed, wrap (See the next section for the wrap guide) and put back on the smoker until 202-205 - pull it.

Season the brisket liberally with your favorite beef rub or give my homemade beef rub a try. Kosher salt, coarse black pepper, and granulated garlic are also a great option. Cover the meat and apply the rub generously. Don't be shy with it.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

You'll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results! You see, when we smoke brisket at 225° F the timing is around 1-1.25 hours per lb.

Once the temperature does start to rise, it can go quickly. It's common for a brisket to make the final jump from around 170 – 203°F in an hour or two. Moisture evaporating from the meat will then stall its temperature out, with the stall moving from the outer surface to the center.