Best Brisket Recipe EVER! Thyme And Garlic Brisket (2024)

FAQs

What is the 3/2:1 rule for brisket? ›

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.

All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Apple Cider Vinegar

This is one of the most commonly used liquids for a brisket spritz, especially for Carolina-style barbecue. Apple Cider Vinegar is often mixed with a little bit of water or apple juice to slightly dilute it.

Dry rubs are ideal if you need a sear but works just as well when you smoke or slow cook. And finally, wet rubs are perfect if you are going the slow route for cooking.

When buying a brisket, look for one that's fresh and has good marbling. The marbling is the fat that runs through the meat, and it's what gives brisket its flavor and tenderness. A good rule of thumb is to choose a brisket that has a 1/4 to 1/2 inch layer of fat on top.

What to season a brisket with before smoking? ›

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.

Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil. Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 200℉.

You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

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.

While smoking meat, you should pay special attention to the temperature danger zone because there is a higher chance of bacteria growth in the meat. Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C).

Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉.