Mastering the Brisket

Brisket: tender, flavorful, perfect.

It's known as the grillmaster's master dish: one of the most challenging cuts of meat you could bring to your smoker.

Fortunately, you don't have to go it alone. Here's the step-by-step guide to getting the perfect brisket.

Preparation

There are three steps in the preparation phase: trimming, seasoning, and resting.

• Trim the brisket by removing any silver skin or hard, thick fat. But don't overdo it! You should leave a ¼ inch of fat behind. That fat is vital for flavor and moisture.
• Cover your brisket with a binder. The most common options are yellow mustard, olive oil, or mayo. This will help your seasoning stick to your meat.
• Add your rub. You can add a pre-mixed rub, or experiment and make your own. Combine dry seasonings like salt, pepper, garlic powder, paprika, and anything else you'd like to include. For your very first brisket, you might want to try the LSG Texas Bold BBQ rub. You won't have to do any spice guesswork and you can focus on the smoking!
• Preheat. Set your smoker to 250°F to 275°F. Let it reach all the way to its

A note on the binding step. Some people judge a brisket is moist enough to avoid it. You can make that choice, but we don't recommend it for your very first brisket.

Cooking

Here's where the meat meets the grill! Take these steps.

1. Place your brisket on the smoker fat side up. Let it smoke until the internal temperature reaches 160°F to 170°F. You can expect this to take 3-4 hours, but you should always check with a digital meat thermometer before moving to the next step.
2. Now, take the brisket out and wrap it in aluminum foil or pink butcher paper. The goal here is to retain moisture before continuing the cook.
3. Return the wrapped brisket to the smoker and cook until the internal temperature reaches 200°F to 2005°F. When you probe it, it should be extremely tender. This is where the patience comes in, as this could take another 4-6 hours, and you can already smell that delicious meat!

Remember to keep an eye on the internal temperature of your smoker, and to keep it consistent. Our smokers are designed to make internal temperature control easy, but that doesn't mean you shouldn't monitor the situation!

Resting

This is the hardest step! You're going to be so tempted to slice and eat right away. Tent the foil a little and then let it sit for 30 minutes. Don't worry, it'll still be hot.

Then, finally, you can slice the brisket against the grain to maintain the tenderness. Serve with your favorite sides and enjoy your victory!

Ready to smoke it?

Your perfect brisket starts with your perfect smoker from Lone Star Grillz! Have you picked up yours yet? Don't forget we even offer financing (up to 18 months with 0% APR with approved credit).

Let's turn you into the grillmaster you're meant to be!