Brisket may very well be ‘king of the barbecue world’ thanks to its tantalizing aroma, unparalleled flavour profile and melt-in-your-mouth texture that captivates your tastebuds with each bite.

Slow-cooked to perfection, this cut of beef has a rich, smoky taste after pulling it off the smoker/barbeque. Whether seasoned with a simple rub or marinated in a complex blend of spices, brisket is a delicious blend of savory, sweet, smoky and tangy.

Brisket is a tough cut of meat since it’s from an area of a cow that is so well-exercised — so it needs to be cooked at a low temperature for a long time to become tender. A full brisket is a single cut of beef. Each cow has two that are just above the front shanks and below the chuck. 

It also can be a rather large cut of meat weighing between 10 and 20 pounds. This is why it's best suited towards a low and slow cooking process.

Hours of low and slow cooking will literally transform this tough piece of meat into a buttery soft consistency that practically dissolves in your mouth. Its fatty marbling is rendered to perfection during the long and slow cooking process. It is simply irresistible.

Brisket is a barbeque tradition. From the smoke-filled pits of Texas to the backyard grills of suburban North America, and let’s not forget Alberta, Canada which produces some of the world’s best beef. Brisket has been a cornerstone of barbeque culture for generations. Pitmasters — revered for their barbequing craft — have helped make the brisket legendary, and use their cooking techniques and perfected brisket rub as a symbol of pride in the barbeque world. Since cooking a brisket is a labour intensive and long process, it’s viewed by pitmasters as a labour of love that requires patience, skill and dedication to achieve perfection. 

Brisket is also versatile. You can slice it thin and pile it high on a platter, or chop it to go between two buns. It’s also perfect alongside classic barbeque sides like coleslaw and baked beans, or equally as delicious on top of a gourmet pizza or stuffed into a savory taco. The secondary recipe options for this cut of meat are almost endless.

Brisket is a barbeque tradition that can feed a feast during sporting events, birthdays and gatherings year round. Barbequing a brisket brings people together. Whether gathered around a backyard smoker with family and friends or standing in line at a bustling barbeque joint, sharing a meal of brisket creates lasting memories.

A good beef brisket is a one-of-a-kind meal. From the succulent point to the delectable flat, every inch of brisket offers different flavours and textures. This tough cut of meat has become known as a barbeque culinary icon!

Here at BBQ Beautiful we explain it like this; eating a brisket is not a meal, it’s an experience.

So what are your thoughts? Is brisket the king of barbeque?

Brisket Recipe

Prep time 20 min

Dry brine time 4-24 hrs

Cook time 10-16 hrs

Before diving into the intricate steps of cooking a delicious brisket, selecting the right brisket is crucial. Look for a well-marbled, untrimmed brisket, preferably with a thick fat cap to ensure juiciness and flavour.

Preparation begins with trimming excess fat, ensuring a uniform thickness for even cooking (recommend 1/4”). Next comes the seasoning, where creativity meets tradition. A simple rub of salt and pepper might suffice, but many pitmasters swear by elaborate spice blends, each imparting its unique character. In this recipe, we recommend seasoning your brisket with BBQ Beautiful Brisket Rub

Now comes the heart of the process: the smoker. Whether using a traditional offset smoker, a pellet smoker or even a makeshift setup, maintaining a steady low temperature is key. Wood choice also plays a pivotal role, with options ranging from hickory and oak to mesquite and fruitwoods — each contributing distinct flavours.

As always start with high quality meat from your local butcher or buy direct from a local farmer if possible.

Ingredients

Brisket

• Whole brisket(s)

• Rub - Recommend generous coating of BBQ Beautiful Brisket Rub

• Yellow Mustard (1/4 cup) and dill pickle juice (2 tablespoons) for binder

• Butcher paper/aluminum foil (optional)

Spritz

• White Vinegar - 1 cup

• Apple juice - 1 cup

• Hot sauce - 2 tablespoons

• Worcestershire sauce - 2 tablespoons

Directions

Step 1. Trim the brisket of excess fat being sure to leave 1/4” of fat on the top side, ensure all the silver skin is removed from the bottom. When trimming save the trimmed fat cap to render down into beef tallow and use if you plan on wrapping the brisket later on; its also amazing for reheating brisket. At this point if your new to cooking briskets, push a toothpick through the tip of the flat end of the brisket to show which way the grain is running. This will help at the end of the cook for slicing (always, always, always want to slice against the grain).

Step 2. Mix the mustard with the pickle juice and apply a thin even layer all over the meat, refrigerate any leftovers.

Step 3. Using your favourite rub (recommended BBQ Beautiful Brisket Rub), apply a generous coating to the brisket.

Step 4. Place in the fridge uncovered 4-24 hours to dry brine.

Step 5. Set up your smoker for a low and slow cook 225-250, fill the water pan. If your smoker doesn’t have a water pan use an aluminum foil pan.

Step 6. Place the brisket on the pit with the fat cap facing up and the point of the brisket facing the fire box.

Step 7. Cook for 3 hours without opening the lid while maintaining the temp between 225-250.

Step 8. Mix the spritz ingredients in a spray bottle and shake well.

Step 9. After 3 hours, open the lid and spritz the meat. Make sure to refill the water pan if running low; this will ensure a humid cooker helping keep the brisket moist and provide a convection type cooking environment. Check on the brisket every hour or two and spritz when needed until the bark has set to the desired colour you’re looking for. Note: If you’re planning on wrapping the brisket, a rough guideline is to wrap when the meat reaches an internal temperature of 160-170.

Step 10. Now you have options. Wrap in butcher paper, wrap in tinfoil, foil boat or no wrap at all. This is what makes smoking meat fun — experiment with the different techniques or invent one of your own. Keep notes on each cook to determine what works best for you. If wrapping the brisket, try using some of that rendered beef tallow from step one to elevate the beef flavour and add even more moisture to the beef.

Step 11. Another general guideline if using a temperature gauge is to remove the brisket from the pit when the internal temperature reaches 195-203. I prefer to cook the brisket until it is probe tender — meaning a soft buttery consistency with very little resistance when probing with the temperature gauge.

Step 12. Cook until the meat reaches 195-203 or probe tender, approx. Check often. Briskets take a long time but can finish quick!

Step 13. Remove the meat and let meat rest a minimum of 4 hours (in your oven on the lowest setting or wrapped in towels then placed in a cooler). Then slice against the grain, eat and enjoy!

Drink Pairing

The Cigar

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