07
May
After a couple hours of smoking I start to spritz the brisket with this 5050 mixture every hour until it is time to wrap. Thats not to say that smoking the perfect brisket is easy.
When youre smoking brisket for a long period keeping the smoker humid helps ensure the brisket does not dry out.
Smoking the perfect brisket. When youre smoking brisket for a long period keeping the smoker humid helps ensure the brisket does not dry out. After a couple hours of smoking I start to spritz the brisket with this 5050 mixture every hour until it is time to wrap. Now is the time for patience.
Do not constantly go back and open your smoker to inspect the brisket. Thats not to say that smoking the perfect brisket is easy. Its an art form that takes pitmasters years to perfect.
But when you get that perfect piece of brisket with its pink smoke ring. Smoked brisket will continue to cook even after it has been removed from the smoker. To prevent brisket from drying out we suggest removing it when the internal temperature reads 195F.
This will put the. Leave the flat and point attached. Liberally apply salt and pepper across the brisket on both sides.
Prepare your smoker for indirect smoking and set to cook at 225F. Add oak or hickory wood to the firebox. Transfer the brisket to the smoker grates.