THE NO-FAIL WAY TO SMOKE BRISKET

"Best brisket I have ever made. Loved the detailed instructions." -Brian

BRISKET IS MADE UP OF TWO MUSCLES: THE POINT + THE FLAT The point is the fattier, more flavorful end of the brisket. It’s where burnt ends come from.

The flat is the less fatty portion of the brisket that lays underneath the point. It’s where your traditional brisket slices come from.

SWIPE UP TO WATCH MY VIDEO ON HOW TO TRIM A BRISKET

SMOKE AT 225-250F If using a pellet grill, use hickory and cherry pellets. If using a charcoal grill, try using lump charcoal, and add a couple wood chunks throughout the cook.

When smoking a brisket, it’s more important to focus on the color and temperature. You’ll want to use a thermometer to monitor the temp of your meat throughout the cook.

When it reaches about 165F degrees and has a beautiful mahogany bark, wrap it tightly in two layers of foil or peach paper. Cook until it reaches an internal temp of 205-210F.

LET IT REST After all of that hard work, I can’t stress how important this step is. You have to rest your brisket before slicing. Just think of this as part of the cooking process.

BRAG ABOUT YOUR BARBECUE If you try this recipe, leave a comment and share your success on instagram, using #girlscangrill