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BBQ Tips and Tricks: Rules for Smoking a Brisket
Nothing says Texas quite like BBQ, and few BBQ meats rival the smoked brisket. For folks throughout the state, smoked brisket is hands-down the king of barbecue.
At Smokey Mo’s BBQ, we bring over 20 years of experience, skills, and knowledge to the Texas BBQ scene with pitmasters who spend years perfecting their craft.
We pride ourselves on smoking up brisket and other local BBQ favorites for Texans in our San Antonio, Austin, and Conroe. Now, we’re sharing our rules and best practices to help you bring deliciously smoked brisket directly to your table.
Seasonin’ or Slatherin’ It Up Right
Every BBQ fan knows the right seasoning or marinade is one important part of good smoked meats. When it comes to your BBQ, you have two options: seasoning it with a dry rub or slathering it with wet sauce.
Seasoning with BBQ rub:
A dry rub is a combined mixture of seasoning and herbs that help enhance your meat. Nationwide, pitmasters commonly use what is called a “dalmatian rub” which consists of a mix of salt and pepper. At Smokey Mo’s BBQ, we use a proprietary blend of seasoning and spices in our spice rub. We sell our spice rub in all 16 Central Texas locations so that you can bring the Smokey Mo’s taste home or find premade options in many grocery chains throughout Texas.
Sauce as a marinade:
A good sauce can be used as a marinade before cooking or poured on top of your finished barbecue. When it comes to using a sauce on your smoked brisket, coat your meat right before throwing it in the smoker for a deeper, delicious taste.
There is no shortage of ways to spice up your meat. Check out our previous blog for more insights and a few dry rub recipes to try at home.
5 Rules For Smoking A Brisket
- All about the timing. The entire process of trimming, injecting, seasoning, and cooking can take anywhere between 18 and 20 hours. When it’s on the menu, you’ll want to plan ahead.
- Select the right cut. Smoking a tender, moist brisket starts with selecting quality meat. Brisket is made up of two parts: the fatty “point” and the leaner “flat.” Although many beginners opt for the “flat,” it’s recommended to purchase a whole brisket. You’ll trim and separate it during prep.
- Use the right smoker. Although we call it “smoking a brisket” you can follow similar rules and tips if you’re using a charcoal grill or converted Kettle. However, smokers are more traditional and can help achieve that true Texas brisket taste. You also have choices when it comes to them: electric, gas, wood, or combination. At Smokey Mo’s BBQ, we use combination wood and gas pits that help us keep consistent temperatures to serve up the tender smoked brisket our customers love.
- Avoid seasoning too far in advance. This can cause the meat to cure, and you’ll end up with a dry brisket. We recommend applying your rub or marinade either right before putting it into the smoker or no more than 24 hours in advance.
- Go “slow and low.” The best way to turn a tough cut of brisket into a tender delight is to cook it slowly at a low temperature. A general rule of thumb is that it takes about 30-60 minutes per pound of brisket. On average, it can take upwards of 10 hours to completely smoke a brisket, so fire up your smoker accordingly.
Smoking Up Brisket at Smokey Mo’s BBQ
If your mouth is watering and you’re hankering for some good ol’ Texas BBQ done right, but don’t have the time to do it yourself, head over to your local Smokey Mo’s BBQ today. With locations in San Antonio, New Braunfels, Austin, and beyond – BBQ pit-smoked to perfection is closer than you think.
Visit us in-store, stop by our drive-through at select locations, or order online for carry-out or delivery. And be sure to visit our BBQ FAQ blog for more tips and tricks you can bring to your next backyard barbecue.
The PIT is LIT at Smokey Mo’s BBQ.
