Unlock the secrets to crafting the most tender, juicy, and flavorful Traeger Smoked Brisket right in your backyard. This comprehensive guide will walk you through every step, from selecting the perfect cut to achieving that coveted smoke ring, ensuring your brisket is the star of any gathering. Whether you’re a seasoned pitmaster or just starting your smoking journey, this recipe, adaptable for any smoker or pellet grill, promises a spectacular result that will impress family and friends alike.
There’s nothing quite like the aroma of a brisket slowly smoking on the grill, a testament to culinary patience and passion. Brisket has long been a centerpiece for cookouts, holidays, and special family meals, from Easter feasts to Christmas dinners. While a 3-pound cut is ideal for a small family, this versatile method scales beautifully for larger briskets, up to 18-20 pounds, making it perfect for feeding a crowd. Prepare to elevate your BBQ game and create a memorable meal that will have everyone asking for your secret.
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What Cut of Meat is Brisket
Brisket is a foundational cut in barbecue, sourced from the lower chest or breast of the cow. Classified as a primal cut, it’s known for its significant amount of tough connective tissue, primarily collagen. This inherent toughness is precisely why brisket is traditionally cooked “low and slow” over an extended period. This long, gentle cooking process gradually breaks down the collagen into gelatin, transforming the otherwise chewy muscle fibers into incredibly tender, juicy meat. Without proper cooking, brisket can be disappointingly tough, but with patience and the right technique, it becomes a melt-in-your-mouth delicacy.
Selecting the Perfect Brisket Cut
When you head to the grocery store or butcher, you’ll typically find brisket categorized in two main ways: the flat and the point, or sometimes a full packer cut which includes both. Understanding these distinctions is crucial for your smoking success.
- The Flat (or “First Cut”): This is the leaner, flatter section of the brisket, characterized by its rectangular shape and uniform thickness. It’s ideal for slicing against the grain, yielding beautiful, consistent pieces of meat. While leaner, it usually comes with a substantial fat cap on one side, which should be trimmed but not entirely removed, as it helps keep the meat moist during the long cook. For this recipe, I often opt for just the flat, especially for smaller gatherings, like the 3-pound cut used here.
- The Point (or “Second Cut”): More triangular in shape and significantly fattier than the flat, the point is incredibly rich and tender when cooked. Its higher fat content means it practically falls apart, making it excellent for shredding or transforming into burnt ends – a true BBQ delicacy.
- Full Packer Brisket: This cut includes both the flat and the point, separated by a thick layer of fat. A full packer is the traditional choice for competitive barbecue and serious pitmasters. While it requires more trimming and a longer cooking time, it offers the best of both worlds in terms of texture and flavor, allowing you to serve both sliced flat and shredded point.
Choosing the Right Size and Grade: Plan for about ½ to ¾ pound of raw brisket per person. Remember that brisket loses a significant amount of weight during the cooking process due to fat rendering and moisture loss. Therefore, it’s always better to overestimate slightly. Look for briskets with good marbling (streaks of fat within the lean meat), as this contributes significantly to moisture and flavor. USDA Choice or Prime grades are recommended for the best results, offering a better fat distribution compared to Select.
How to Season Your Brisket for Optimal Flavor
The seasoning is where the flavor journey begins for your Traeger Smoked Brisket. A well-applied rub creates that delicious, flavorful bark and penetrates the meat to enhance its natural taste. While you can certainly use your favorite store-bought BBQ rub, a homemade blend allows for customization and often yields superior results. I personally love using my Homemade BBQ Seasoning and Rub, which combines a perfect balance of savory, sweet, and smoky notes.
Applying the Rub: Brisket is a large, thick cut of meat, so don’t be shy with your rub application. You need to be truly generous to ensure the spices penetrate beyond the surface and flavor every bite. Aim for an even, thick coating on all sides. Some pitmasters like to use a “binder” like yellow mustard or a thin layer of hot sauce before applying the rub. This doesn’t impart much flavor but helps the rub adhere better to the meat, creating a more uniform crust. Once seasoned, refrigerate the brisket for a minimum of 30 minutes, or ideally several hours, even overnight. This “dry brining” allows the salt to draw out moisture from the meat, dissolve, and then reabsorb, carrying the flavors of the rub deep into the brisket while also helping to tenderize it and promote a better smoke ring.
Mastering Traeger Smoked Brisket: Step-by-Step Guide
Achieving a perfectly smoked brisket involves a series of carefully managed steps, combining preparation, consistent temperature, and a good understanding of the meat’s behavior. The detailed measurements and full instructions can be found in the recipe card at the bottom of this post, but here’s an expanded guide to walk you through the process:
- Trim the Brisket: Begin by trimming any hard, excess fat from the top of the brisket. The goal is to leave a uniform ¼-inch layer of fat across the fat cap. This fat will render down, moistening the meat, but too much hard fat can prevent the rub from adhering and won’t render effectively. Remove any silver skin or tough membranes from the leaner side (the flat) as well. If you have a full packer, consider separating the point and flat at this stage if you plan to cook them separately or make burnt ends from the point later.
- Season Generously: Fully coat the trimmed brisket with your chosen BBQ rub, ensuring an even layer on all sides. Don’t forget the edges! Add extra salt and pepper to taste, if your rub isn’t heavily salted. Place the seasoned brisket in the fridge, uncovered, for at least 30 minutes, or preferably several hours to overnight. This allows the rub to meld with the meat and aids in smoke ring formation.
- Preheat Your Smoker: Preheat your Traeger or pellet grill to a low temperature, ideally 175°F to 225°F. For an overnight smoke, starting at 175°F is recommended to prevent overcooking during the initial slow phase. Lower temperatures at the beginning allow for maximum smoke absorption and bark development.
- Initial Smoke Phase: Place the brisket on the preheated smoker, fat side down. Smoking fat side down helps protect the leaner flat from drying out and allows the melting fat to baste the meat as it renders. Smoke until the brisket reaches an internal temperature of 165°F to 175°F. This phase can take several hours, often referred to as “the stall” when the internal temperature plateaus.
- The Wrap and Finish: Once the brisket reaches the target internal temperature (165-175°F) and the bark has set, remove it from the smoker. Drizzle generously with melted butter and apple cider vinegar, then wrap it tightly. You can use either butcher paper or heavy-duty foil (we’ll discuss the pros and cons below). Return the wrapped brisket to the smoker, increasing the temperature to 250°F, fat side up. Continue cooking until the internal temperature reaches 203-205°F and, critically, it feels “probe tender” – meaning a thermometer probe slides into the meat with minimal resistance, like pushing into soft butter.
- The All-Important Rest: This step is non-negotiable for a truly juicy brisket. Once the brisket reaches its final temperature and tenderness, remove it from the smoker and, still wrapped, let it rest. Ideally, rest it in an insulated cooler (without ice) for at least 1-2 hours, and up to 4 hours or more. This allows the muscle fibers to relax and reabsorb juices, resulting in a significantly more tender and moist brisket.
Foil or Butcher Paper (Peach Paper)? The Great Debate
One of the most debated topics among pitmasters is whether to wrap the brisket during the smoking process and, if so, with foil or butcher paper. While some purists prefer to smoke unwrapped entirely, wrapping during the later stages (often called the “Texas Crutch”) helps to push the brisket through the dreaded “stall” and prevents it from drying out, especially during long cooks.
- Butcher Paper (Peach Paper): I personally favor butcher paper (specifically, unwaxed, food-grade peach or pink butcher paper). Its key advantage is breathability. Butcher paper allows some steam to escape while still holding in moisture, which helps to preserve that desirable crispy bark on the outside of the brisket. It also permits the smoke flavor to continue penetrating the meat, resulting in a deeper, more robust smoky profile. This balance of moisture retention and smoke permeability makes it an excellent choice for achieving optimal texture and flavor.
- Aluminum Foil: Wrapping with heavy-duty aluminum foil creates a tighter, more impermeable seal around the brisket. This traps all the moisture and juices, leading to a faster cook time because the trapped steam cooks the meat more efficiently. The downside is that this overly moist environment can soften the beautifully developed bark, often resulting in a “steamed” rather than “crispy” exterior. However, foil is excellent for maximizing juiciness, as all rendered fats and liquids are reabsorbed by the meat.
Both methods have their merits, and the choice often comes down to personal preference for bark texture versus maximum moisture retention. For a perfectly balanced result that prioritizes bark, butcher paper is often the preferred choice.
Achieving the Coveted Smoke Ring
The smoke ring is a beautiful, bright pink or reddish band just beneath the bark of a perfectly smoked brisket. It’s often considered a badge of honor among pitmasters, indicating that the meat has been cooked “low and slow” in a true smoky environment. While primarily aesthetic, it signifies a successful smoking process.
The Science Behind the Ring: The smoke ring is a result of a chemical reaction between the pigment in the meat (myoglobin) and the gases produced from burning wood or charcoal. Specifically, nitrogen dioxide gas, a byproduct of combustion, reacts with myoglobin to form nitric oxide myoglobin, which creates the characteristic pink color. This reaction occurs mainly on the surface of the meat and penetrates only a short distance, typically around ¼ inch in thickness.
Some argue that achieving a pronounced smoke ring can be challenging on pellet grills like the Traeger, which tend to produce a “cleaner” smoke compared to traditional offset smokers. However, with a few key techniques, you can enhance your chances:
- Start Cold: Apply your rub to the brisket while it’s cold, then place it directly into the preheated smoker from the refrigerator. Avoid letting the meat come to room temperature first. The cold surface allows for more condensation of smoke particles and gases, facilitating the chemical reaction.
- Low Initial Temperature: Begin smoking the brisket at a low temperature, around 175°F to 225°F. This extended period at lower temperatures maximizes smoke exposure and the time for nitrogen dioxide to react with the meat’s surface. Smoking overnight at 175°F is an excellent strategy for this.
- Clean Smoke: Ensure your smoker is producing “thin blue smoke,” not thick white acrid smoke, which can impart a bitter flavor.
- Humidity (Optional): Some people place pans of water in the smoker to increase humidity, which can help with smoke ring formation by keeping the meat’s surface moist, allowing the gases to dissolve and react more effectively. While not strictly necessary, it can be a helpful tool.
It’s important to remember that while a smoke ring is visually appealing, it doesn’t directly correlate with the flavor or tenderness of the brisket. I’ve enjoyed many incredibly delicious briskets that didn’t have a prominent smoke ring. The ultimate goal is always a tender, juicy, and flavorful result.
Brisket Cook Time: Patience is Key
Brisket is the ultimate test of patience in barbecue, requiring a significant amount of time for the tough connective tissues to break down into succulent gelatin. There’s no exact formula for cook time, as many variables come into play, but the general rule is “low and slow.”
General Guidelines: A common estimate is about 1 to 1.5 hours per pound when smoking at 225°F to 250°F. However, this is just a rough guide. For example, a 15-pound brisket could take anywhere from 15 to 22 hours to cook fully. For the initial smoke phase, where the brisket reaches an internal temperature of 165-175°F before wrapping, this alone can take 6-10 hours, depending on the size of your brisket and the smoker temperature. When cooking overnight, starting at a slightly lower temperature (like 175°F) helps ensure it doesn’t overcook while you’re asleep, giving you ample time to wrap it in the morning and continue the cook.
The “Stall”: Around 150-170°F internal temperature, brisket famously enters the “stall.” This is when moisture evaporating from the surface of the meat cools it, causing the internal temperature to plateau for several hours. Don’t panic or increase the heat drastically; this is a normal part of the process. Wrapping the brisket (as discussed in the previous section) is the most common way to push through the stall.
Factors Affecting Cook Time:
- Brisket Size and Thickness: Larger and thicker briskets naturally take longer to cook.
- Meat Grade and Fat Content: Higher-grade briskets with more marbling often cook slightly faster and more evenly as the fat renders.
- Smoker Type and Consistency: Electric and gas smokers typically maintain more consistent temperatures, making cook times more predictable than with traditional offset or barrel smokers.
- External Conditions: Cold, windy weather can significantly extend cooking times as your smoker works harder to maintain temperature.
- Lid Usage: Resist the urge to constantly open the smoker lid (“if you’re looking, it’s not cooking”). Each time you open it, precious heat escapes, increasing the overall cook time.
The most important tool for knowing when your brisket is done is a reliable meat thermometer. You’re looking for an internal temperature of 203-205°F and, more importantly, “probe tender” results. Trust the feel over the exact number.
Troubleshooting Tough Brisket
A tough brisket is a common pitfall for new smokers, and it’s usually indicative of one of a few issues:
- Undercooking: This is the most frequent culprit. If the brisket hasn’t reached the optimal internal temperature and tenderness, the tough connective tissues haven’t fully broken down into gelatin. The meat will feel firm and resistant when probed. Solution: Continue cooking until it reaches 203-205°F and is “probe tender.”
- Cooking at Too High a Temperature: While counterintuitive, cooking brisket too hot, too fast can cause the muscle fibers to seize up and dry out, resulting in a tough texture, even if it reaches the right internal temperature. Solution: Stick to low and slow temperatures (175-250°F) for the majority of the cook.
- Not Wrapping (or Wrapping Too Late): If cooked unwrapped for too long, especially past the stall, the brisket can dry out significantly, leading to a tough, leathery texture. Solution: Wrap the brisket when it hits the 165-175°F internal temperature mark to retain moisture and push through the stall.
- Not Resting Properly: Slicing into a brisket immediately after removing it from the smoker will cause all the juices to pour out, leaving the meat dry and tough. Solution: Always allow the brisket to rest for at least 1-2 hours, preferably longer, to allow juices to redistribute.
Remember, patience and monitoring internal temperature and tenderness are key to avoiding a tough brisket.
Choosing the Right Wood Pellets for Your Brisket
The type of wood or pellets you choose for your Traeger Smoked Brisket significantly impacts the final flavor profile. Each wood imparts a distinct taste, and selecting the right one can elevate your brisket from good to extraordinary.
- Hickory: A classic choice for brisket. Hickory provides a strong, bold, and distinct smoky flavor that pairs perfectly with beef. It’s robust without being overpowering.
- Mesquite: Known for its intense, earthy, and very strong smoky flavor. Mesquite is ideal for those who love a deep, pronounced smoke taste. Use sparingly if you prefer a milder smoke.
- Oak: A versatile and widely recommended wood for brisket. Oak delivers a medium, clean smoke flavor that complements beef beautifully without dominating it. It’s a great choice if you’re unsure or want a balanced smoke.
- Cherry: Offers a mild, fruity smoke flavor and contributes a beautiful reddish-brown color to the bark. It’s great for adding a subtle sweetness.
- Maple: Similar to cherry, maple provides a mild, slightly sweet smoke that works well for a less assertive flavor profile.
- Apple: A very mild, sweet, and fruity smoke, often used for poultry and pork, but can add a nice subtle layer to brisket when blended with stronger woods.
- Traeger Signature Blend: Many pellet grill brands, including Traeger, offer proprietary blends designed to be versatile. These often combine several wood types (like hickory, maple, and cherry) to offer a balanced, crowd-pleasing smoke flavor suitable for a wide range of meats, including brisket.
For brisket, a strong wood like hickory or mesquite is generally preferred to stand up to the rich beef flavor. Oak is a fantastic, reliable alternative, or you can create your own custom blend using a mix of woods to achieve your desired complexity.
The Critical Rest: Don’t Skip This Step!
After hours of patient smoking, it can be incredibly tempting to slice into that magnificent brisket right away. However, resisting this urge is perhaps the most crucial step in ensuring your brisket is incredibly juicy and tender. Allowing the brisket to rest is non-negotiable for optimal results.
Why Resting is Essential: During the cooking process, the muscle fibers contract and push moisture towards the center of the meat. If you cut into the brisket immediately, all those accumulated juices will simply gush out onto your cutting board, leaving you with dry, tough meat. Resting allows the muscle fibers to relax, and the internal temperature to equalize (this is also known as “carryover cooking,” where the internal temperature can rise a few more degrees). More importantly, it gives the juices time to redistribute evenly throughout the meat, resulting in a consistently moist and tender texture.
How Long to Rest: The common rule of thumb is a minimum of 30 minutes, but for a large cut like brisket, I highly recommend resting for at least an hour, and preferably 2 to 4 hours. For longer rests, you can wrap the brisket (still in its butcher paper or foil) in a towel and place it in an insulated cooler (without ice). This keeps the meat warm while allowing it to rest gently. Trust me, the wait is worth every single juicy bite.
How to Separate the Point From the Flat on a Cooked Brisket
If you’ve smoked a full packer brisket (containing both the flat and the point), separating these two distinct muscles after cooking is a common practice, especially if you plan to serve them differently or make burnt ends from the fattier point. (Note: if you only purchased the flat, you can skip this step.)
The flat, typically larger and more rectangular, is leaner and ideal for uniform slices. The point, triangular with more fat, is perfect for shredding or dicing into burnt ends.
Steps to Separate:
- Identify the Fat Layer: After the brisket has rested, carefully unwrap it. The most common way to identify the separation is to look for the thick layer of fat that runs between the flat and the point. This fat seam is your guide.
- Locate the Grain: The muscle grains of the flat and point run in different directions. You’ll want to separate them before slicing each part against its respective grain.
- Begin Cutting: Start by carefully cutting along this visible fat line. Use a sharp slicing knife. As you cut, gently lift the flat slightly to help you see the natural separation. Continue to follow the fat layer, slowly working your way through until the two muscles are completely separated.
Once separated, you can slice the flat and then either slice, chop, or dice the point for other preparations. For more visual guidance, resources like How to Slice Brisket offer excellent tips.
How to Master Brisket Slicing
The way you slice your brisket can dramatically impact its perceived tenderness and enjoyment. All that hard work of smoking low and slow can be undone by improper slicing technique.
Always Slice Against the Grain: This is the golden rule of slicing brisket (and most meats). The “grain” refers to the direction in which the muscle fibers run. By slicing against, or perpendicular to, the grain, you shorten these fibers. This makes the meat much more tender and easier to chew, as your teeth don’t have to work as hard to break down long strands of muscle.
Identify the Grain: The grain can be tricky to find, especially on a full packer brisket where the flat and point have different grain directions. Look closely at the surface of the cooked meat; you should see faint lines or streaks running in one direction. Aim to make your cuts perpendicular to these lines.
Recommended Thickness: Brisket is typically sliced into pieces about ¼ inch thick, roughly the thickness of a pencil. This thickness provides a satisfying bite while still being tender.
Tools: Use a long, sharp slicing knife, often called a carving knife or brisket knife, for clean, smooth cuts. A dull knife will tear the meat, sacrificing its juicy texture.
Storing Leftover Smoked Brisket
While fresh-off-the-smoker brisket is always best, proper storage ensures your delicious leftovers remain enjoyable. For optimal freshness and moisture, store leftover smoked brisket in an airtight container in the refrigerator for 2-3 days. For best results, try to store sliced brisket in some of its rendered juices or a bit of beef broth to prevent it from drying out.
Reheating Smoked Brisket for Best Results
Reheating brisket without drying it out is an art. The goal is to gently warm it while adding back any lost moisture. Avoid the microwave if possible, as it tends to cook unevenly and dry out the meat quickly.
- Oven Method: Preheat your oven or air fryer to 325°F. Place the sliced brisket in an oven-safe dish. Drizzle with a little beef broth, leftover brisket juices, or your favorite BBQ sauce to add moisture. Cover the dish tightly with foil to create a steaming environment. Reheat until the internal temperature reaches 145-160°F, usually around 15-25 minutes, depending on thickness.
- Sous Vide Method: For the absolute best reheating results, if you have a sous vide machine, this is the way to go. Place sliced brisket (with some broth or juices) in a vacuum-sealable bag. Submerge in a water bath set to 150-160°F for 1-2 hours. This gently warms the brisket without overcooking or drying it.
Freezer Tips for Long-Term Storage
Brisket freezes beautifully, allowing you to enjoy your smoked masterpiece for months to come. Proper freezing techniques are key to preserving quality.
- Freezing Whole/Larger Portions: If freezing a larger section or a whole brisket, wrap it tightly in plastic wrap, then a layer of aluminum foil, or ideally, vacuum seal it. This prevents freezer burn. To reheat, thaw completely in the refrigerator, then follow the oven reheating instructions mentioned above, covering with foil and reheating at 325°F for about an hour, or until warmed through.
- Freezing Sliced Brisket: For convenience, you can freeze brisket in individual serving slices. Lay slices flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag (remove as much air as possible, or vacuum seal). For reheating, thaw the sliced brisket, then reheat in the oven at 325°F, drizzling with broth or BBQ sauce and covering with foil.
Frozen brisket can maintain its quality for 2-3 months. Always thaw in the refrigerator for best food safety.
Delicious Side Dishes to Pair With Smoked Brisket
A show-stopping Traeger Smoked Brisket deserves equally delicious accompaniments. Here are some classic and creative side dishes that perfectly complement its rich, smoky flavor:
- Smoked Mac and Cheese: Creamy, cheesy, and with an extra layer of smoky flavor.
- Southern Baked Beans: A sweet and savory staple that pairs wonderfully with barbecue.
- Bow Tie Pasta Salad: A refreshing and hearty option for a contrasting texture.
- Bacon Ranch Pasta Salad: Packed with flavor, a crowd-pleaser for any cookout.
- Broccoli Salad with Cheese and Bacon: A crunchy, tangy, and flavorful salad to balance the richness.
- Southern Potato Salad: A creamy, comforting classic that’s a must-have with brisket.
- Southern Coleslaw: Cool, crisp, and tangy – a perfect palate cleanser.
More Traeger and Smoker Recipes
If you’re loving your Traeger and the art of smoking, here are more delicious recipes to try and expand your repertoire:
- Traeger Smoked Whole Chicken
- Traeger Smoked Salmon
- Traeger Smoked Bacon
- Smoked Salsa
- Smoked Lobster Tail
- Traeger Smoked Chicken Wings
- Traeger Smoked Chicken Breast
- Traeger Smoked Turkey
- Traeger Smoked Turkey Breast
- Smoked Turkey Wings
Traeger Smoked Brisket Recipe
Brandi Crawford
Pin Recipe
Equipment
- Traeger Pellet Smoker
- Meat Thermometer
- Butcher Paper
Ingredients
- Beef Brisket Any sized brisket will work for this recipe; adjust cook time accordingly.
- ½-1 cup BBQ or Pork Rub Use enough spices to fully coat the meat for optimal flavor and bark.
- Salt and Pepper to Taste
- 2 tablespoons Melted Butter Measured solid, then melted for drizzling.
- 1-2 tablespoons Apple Cider Vinegar
- Butcher Paper or Foil For wrapping the brisket during the stall.
Instructions
- Carefully trim any hard, excess fat from the brisket, aiming for a uniform ¼-inch fat cap. This fat layer will help keep the beef moist as it cooks.
- If working with a full packer brisket, separate the point from the flat if desired for different cooking or serving methods. Illustrative details can be found here.
- Generously coat the entire brisket with your chosen BBQ rub, along with salt and pepper to taste. Place the seasoned brisket in the refrigerator for at least 30 minutes, or ideally several hours to overnight, allowing the flavors to penetrate.
- Preheat your smoker to 175°F. For an overnight cook, this lower temperature helps prevent overcooking during the long initial smoke phase. Alternatively, you can smoke at 225°F for a faster initial cook.
- Place the brisket on the smoker, fat side down. Smoke until its internal temperature reaches approximately 165°F to 175°F. This is usually when the “bark” has set and the brisket is ready for wrapping.
- Remove the brisket from the smoker. Drizzle the top with melted butter and apple cider vinegar. Wrap the brisket tightly in butcher paper or heavy-duty foil, ensuring a snug seal to lock in moisture.
- Return the wrapped brisket to the smoker, increasing the temperature to 250°F. Place it fat side up to allow the rendering fat to baste the meat. Continue cooking until the internal temperature reaches 203-205°F and it feels “probe tender,” with minimal resistance when pierced.
- Once done, remove the brisket from the smoker, keeping it wrapped. Allow it to rest in an insulated cooler (without ice) for at least 1-2 hours, and ideally longer (up to 4 hours). This crucial resting period ensures the juices redistribute, resulting in an exceptionally tender and moist brisket. Unwrap and slice against the grain when ready to serve.
Recipe Notes
- Pellet Choices: For brisket, my favorite wood pellets are hickory and mesquite for their strong, classic smoky flavor. Oak, cherry, maple, and apple can also be used, or consider a versatile Traeger Signature blend for a balanced profile.
- Cook Time Variability: Electric and gas smokers generally offer more consistent temperatures, leading to more predictable cooking times (roughly 1 to 1.5 hours per pound) than pit or barrel smokers. Factors like meat thickness, fat content, grade, and external weather conditions (cold, windy days can significantly extend cook time) will all influence the total duration. Resist the urge to frequently open the lid, as this releases heat and prolongs cooking.
- Wrapping Materials: Butcher paper is more breathable than foil, allowing some steam to escape while retaining moisture. This helps preserve the crispy bark without making it soggy and permits continued smoke penetration. Foil, on the other hand, creates a very moist environment, which can speed up cooking but often results in a softer bark. Choose based on your preference for bark texture.
- Tough Brisket Troubleshooting: A tough brisket is typically a sign of undercooking (collagen not breaking down), cooking at too high a temperature (muscle fibers seizing), or not wrapping the meat to prevent it from drying out. Ensure you cook to the proper internal temperature and, more importantly, until it’s “probe tender,” and always allow for sufficient resting time.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.