Nothing beats the tender, savory aroma of a 15 hour slow cooked BBQ brisket hanging in the air. It brings the family together as everyone awaits that mouth watering first bite.
If you have cooked a smoked brisket before, then you know the triumph that comes with serving up each perfectly BBQ’d slice.
If you want to get into it, BBQ catering can be intimidating, but the effort is always worth the outcome. This how to cook brisket guide will help you along every step of the way, providing tips and tricks so you can achieve BBQ perfection every time.
What is a brisket?
To cook the meat, we first need to understand what makes it so special in the first place and why the low and slow cooking process is so important.
The brisket is a cut of beef that comes from the lower breast of a cow. This muscle supports much of the cow’s weight, which requires it to be tough and filled with connective tissue. With how tough it is and with all that connective tissue, a long, slow cooking process is necessary to break it all down into something that is both tender and juicy.
It’s the king cut of any BBQ; it’s tough to master but worth every bit of effort if done right. The American BBQ brisket originated in Texas in the US, but has now become a centerpiece for any BBQ competition, cookout, or smokehouse across the nation. It’s become a showcase of a pitmaster’s skill if they can master the low and slow, done right technique.
Understanding your tools
A craftsman is only as good as their tools. A huge part of the process is ensuring you have all the right equipment to maximize the flavour and tenderness of your meat.
The tables below will highlight the key differences and considerations you’ll need to think about:
The smoker/BBQ
| Cooker Type | Flavor | Difficulty | Cost | Beginner Friendliness |
| Offset Smoker | Rich, authentic, deep smoky flavor | Hard (fire management) | $$$ | Not great |
| Charcoal Kettle Grill | Versatile good smoke | Medium (temperature control) | $ | Budget friendly |
| Pellet Smoker | Mild smoke | Easy (set and forget operation) | $$$ | Easy to use |
| Electric Smoker | Lighter smoke with less depth | Very Easy | $$ | Simple |
| Gas Smoker | Moderate, less intense smoke | Easy | $$ | Easy and convenient |
Types of wood
| Wood Type | Flavor | Strength | Beginner Friendliness |
| Oak | Classic BBQ | Medium | Very beginner-friendly |
| Hickory | Strong and hearty | Medium–Strong | Use with caution |
| Mesquite | Intense and slightly bitter | Very Strong | Tricky for a brisket |
| Pecan | Sweet and nutty | Medium | Great for a brisket |
Brisket cut choice
| Cut | Traits | Best For | Beginner-Friendly |
| Whole Packer | Big and flat | Authentic BBQ | Tougher to manage |
| Flat | Lean and easy to slice | First brisket, slicing | Great starter cut |
| Point | Fatty, juicy, rich flavor | Burnt ends, shredding | Use after practice |
| Half Brisket | Smaller, easier size | Small smokers, test runs | Good practice |
The beginner’s step-by-step guide to cooking the best BBQ brisket
- Choose a brisket cut – As a beginner, it’s a good shout to use a 5 – 10 lb flat or half brisket for your first time, as it’s easier to handle.
- Trim the fat – Remove any excess fat, but make sure to leave around 6 or 7 mm to help keep your meat moist.
- Season – Keep it simple, equal parts salt and black pepper. As additional extras, you could use garlic and onion powder.
- Preheat smoker/BBQ – Set the temperature of your cooker at 105–120°C.
- Place your brisket – Put the fat side up facing the heat. Don’t forget to insert a temperature probe into the thickest part of the meat.
- Smoke it low and slow – Keep the temperature steady and spray with water or apple cider vinegar every hour.
- Wrap – Once your meat reaches 75°C, wrap it in foil to retain all those delicious juices inside your cut.
- Finish up the cook – Keep cooking and checking your temperature probe until the internal temperature is 90–95°C.
- Rest – Let your wrapped brisket rest for 1 to 2 hours in a cooler.
- Slice up and serve – Cut across the grain of your meat and keep the slices not too thick so every tender bite can be savored..
Cooking a brisket is a marathon, not a sprint…
The process of cooking a brisket can be an unforgiving one. It’s a tough skill to master. When you achieve BBQ perfection, however, nothing tops the feeling of slicing up and serving that first piece of tender, juicy, smoky meat.
The hours of effort all seem worth it, not just for you but for the crowd of people who’ll be coming back for more and more, loving every bite along with you. Mistakes are common as the process is meticulous, but learn from them and keep practicing. With patience, practice and understanding of the things that really count towards making the perfect brisket, truly anyone can become a pitmaster.