Important things I think you should know about brisket:

Thawing: Its very important to take your brisket out of the freezer and place it into the fridge for at least 2 days. It’s a big, thick cut of meat and needs time to properly thaw.

Seasoning: Again, this cut is very thick and dense so the only layer of seasoning you will get is on the outside and you want it to sit and soak in for awhile. Be generous with the seasoning and season it 12 hours beforehand.

Meat stalling: This is when you experience a halt in temperature rising, usually around 160°F. It could stay around the same temperature for HOURS! This is due to moisture evaporating at the surface of the meat. The meat is basically sweating. To avoid this, I choose to wrap the meat at this time (as do many others).

Wrapping: You can wrap the meat in aluminum foil or butcher paper. I have only ever had aluminum foil on hand, although I would like to try butcher paper soon to avoid the aluminum on the food. I choose to do the “Boat Method”. This is when you layer some aluminum foil and curve up the edges, leaving some of the top exposed, so it looks like your brisket is in a boat. See my instagram video and picture below for visual! *ADD LINK

Trimming: I have not removed extra fat from my briskets because my butcher doesn’t leave a lot on. I cook it so long, the fat gets very juicy and melts in your mouth! However, if your brisket has more than 1/2 inch of fat, I would definitely trim some off.

Cook fat side up or down? I smoke the brisket fat side DOWN. I have read and watched several videos and most people agree that cooking fat side down allows the fat to get cooked more thoroughly (because its closer to the heat), so you end up with a buttery fat layer in the end. Some people argue that cooking fat side up allows the juices from the fats to work its way into the meat as it melts but a lot of people say that is not true, as the cut is so dense it doesn’t absorb very well anyway.

Spraying or not spraying? A lot of people choose to spray their brisket to keep it moist throughout the cooking process. It also helps the smoke stick and produce more flavor. Typically it’s sprayed every hour, give or take. A mixture of sauce, juice, apple cider vinegar, etc.

I choose NOT to spray the brisket when I am doing this overnight brisket…because i’m sleeping! AND, when you spray the brisket, you’re opening the smoker A LOT more than if you don’t. This makes the brisket take longer to cook from the constant releasing of heat.

I choose to marinate the brisket with coconut aminos and I also wrap the brisket and add broth, so I don’t worry about it being too dry.

Cook Temperatures: You can read hundreds of brisket recipes where the cooking temperatures and times are completely different. This recipe is a LONG, LOW & SLOW recipe. If you want to cook the brisket quicker, you will need to raise the temperature. I began smoking brisket at 180°F before wrapping and then 200°F for the after wrapping. This took far too long so now I like 200°F and 225°F.

Final Cook Temperature: Most people agree you want an internal temperature of AT LEAST 195°F. This is when the connective tissue begins to break down and it will be tender. However, 200-205°F will give you a REALLY tender brisket. I like to aim for 205°F, however I have removed it a few degrees lower and it was still delicious.

Resting: You NEED to let your brisket rest after it’s done cooking. Do NOT skip this step. You just spent 12+ hours to cook it, now it needs to rest. Resting meat allows it to soak up the moisture and it continues to cook slightly. I let it rest for a minimum of 2 hours (you can do 1 if you HAVE to). You can also rest it in a cooler (no ice) for up to 8 hours! If you cut into a brisket before it has rested, the juices will spill out before it has time to soak in and the texture will not be very good.

I know all of this seems daunting…but you can do it!!