Smoked Brisket

Smoked brisket can be deceptively tricky to prepare, and thus often gives rise to a number of common questions and mistakes. One of the most common issues people face is that the brisket turns out too dry or tough. This is usually due to not smoking the brisket long enough for the collagen in the meat to break down and become tender. Another common obstacle is achieving the perfect balance of flavors in the marinade to complement the smoky quality of the meat. Getting the most out of the smoked brisket involves patience and time. Slow-cooking the brisket for up to 12 hours on low heat, allowing the smoker to impart its flavor and the meat to tenderize, is key. As for the tricks of cooking the perfect smoked brisket, using the 'Texas Crutch' method (wrapping the meat in foil or butcher paper partway through the cooking process) could help retain its moisture. Additionally, always slicing the brisket against the grain can make a massive difference to its texture when served. Another little-known tip is using a dry rub and marinating the brisket at least 12-24 hours before cooking for maximum flavor.