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

FAQs

What is the 3/2:1 rule for brisket? ›

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

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.

Experts suggest that the ideal internal cooking temperature of the brisket should be between 195 and 202 degrees F.

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.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

If You Ask Us, Fat-Side-Down Is The Way To Go

So, the next time you're cooking a delicious cut of brisket on your wood pellet grill, remember these tips: no flipping, basting, braising, and always cook fat-side-down.

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.

How do you make brisket more flavorful? ›

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.

Seasoned with Salt & Pepper: Traditionally speaking, Texas Smoked Brisket is seasoned with just Kosher Salt & Black Pepper on the surface of the meat. These tend to be finer grain seasonings as they will make a better bark that way. You can OPTIONALLY add Garlic Powder.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

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.

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℉.

The sweet spot for resting brisket is 2-3 hours. At the 2-hour mark, the juices are really settled and your brisket will be moist and delicious. If you only have an hour or you don't have a reliable way to keep it warm, resting for an hour is still good. It'll just be a little better if you go the full 3 hours.

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.