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Do you want to learn how to smoke brisket? Then stick around because in this video, I’m going to show you how to smoke brisket in a charcoal barbecue.
Alright, so we’re going to be working with a full brisket today. This one weighs about six and a half kilos, and we’re going to get started by trimming it up.
Let’s start by flipping it over and trimming the underside. There’s always a big pocket of fat here, so we’ll work on taking that out.
Now, I’m pretty happy with how that underside’s looking, so we’ll flip it over and get started on the top. You want to make your brisket a nice uniform shape, so I’m just going to trim this top flap off. The more evenly you trim your brisket, the more even it’s going to cook.
Alright, now I’m happy with both sides of this brisket. It’s nice and uniform, so let’s season it up.
Seasoning your brisket can be done with your favorite beef rub or just a simple 50/50 mix of kosher salt and cracked black pepper. I’ve topped it up with some steak shooter and garlic goals for added flavor.
Now, our brisket is trimmed and seasoned, we can get started on setting up our barbecue.
We’re using the Oklahoma Joe’s Blackjack Kettle. We’re going to use the snake method today. With the briquettes stacked like dominoes on the charcoal grate, leave a gap for the startup briquettes.
Once the briquettes are ready, add smoking wood and the brisket to the barbecue. Rotate the brisket to ensure even cooking and maintain a steady temperature throughout the cook.
After a few hours, wrap the brisket in foil to preserve the bark and continue cooking until it reaches the desired internal temperature. Rest the brisket before slicing and serving.
Slicing the brisket can be done by starting with the flat muscle and then moving on to the point muscle for those fatty, juicy slices.
Enjoy the delicious results of your smoked brisket and don’t forget to subscribe to our channel for more barbecue tips and tricks. Thank you for watching!