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Directions

The meat grade is very important with a brisket. See below for the description of each grade.
This cook is going to take a long time so make sure to plan properly. Breakdown of the cook:

• Prep Time: 4+ hours
• Cook Time: 12 hours (1 – 1.5 hours per pound)
• Rest Time: 2-3 hours

Prep:
Don’t remove the brisket from the cryovac packaging yet. Mix broth (2 Cups), Worcestershire (1/4 Cup), and bacon fat (1 tsp).
Inject every inch on top side (focus on the flat) and then refrigerate for at least 2 hours.

Trim, Mark Grain and Season:
Remove from the cryovac packaging and pat dry. Trim the fat cap to ¼ inch, remove silver skin and hard fat. To help with slicing later, slice a small triangular piece off the flat (corner) to mark the direction of the grain.
Rub the brisket with vegetable oil and then apply generously with salt and seasoning blend.
Wrap in plastic wrap and refrigerate overnight or for at least 2 more hours.

Cooking:
Preheat smoker to 185°F set to high smoke.
If using a pellet smoker, I use Traeger Reserve – Apple /Cherry Blend.

Add the water pan to the smoker. Make sure to place the water pan closest to the heat source. It’s used to help the brisket not get direct heat. If placed below the brisket the bark will be a little soggy.

Unwrap the brisket and let the brisket sit for 30 mins to come to room temp.
Insert the meat probe(s): You want a good reading on the point (thicker, more marbled part) and the flat (thinner, more lean part).
Once the brisket reaches room temperature place it on the center rack, fat cap side down, and the flat (thin, lean side) furthest from the heat source.
Now, the waiting begins.

Don’t mess with the brisket during the first two hours. Once you get everything on the smoker, mix the ingredients for the spritz. Mix Apple juice (2 Cups) and Worcestershire Sauce (6 Tbsp) and place in your spray bottle.

After the first 2 hours, spritz lightly and continue every 1–2 hours. The meat takes on more smoke earlier so I turn the smoke down at this point, but don’t touch the temperature.

At about the halfway point, apply a bead of the Parkay all over the top of the brisket and close the lid.
Continue cooking at 185°F until the internal temperature reaches 165°F.

The Stall:
This is when the brisket temperature stays the same for an extended period of time. This generally happens around 150°F and is caused by evaporative cooling from moisture on the brisket’s surface.
If the temperature is within a few degrees and the bark is how you want it, you can wrap the brisket now and continue to the next step.

If the temperature stalls for more than 2 hours, you can turn your temperature up to 200°F to 215°F until your brisket gets to 165°F.

The Wrap:
Remove the brisket and place it on your aluminum foil. Make sure the foil boat will hold liquid because you’re going to pour in some of your spritz before closing the foil.
Make sure to wrap the brisket tight and double or triple wrap it to keep the juices in.

Cook until 204°F
Raise the temp in your smoker to 225°F. Turn off any smoke as your brisket will now be wrapped in foil.

Check multiple spots in your brisket for 204°F. The probe should slide in like butter. Some people go more by the feel than the temperature.

Rest:
Remove the brisket and wrap it in a towel. Once wrapped, place it in your cooler.
Close the lid and don’t do anything with it for at least 2 hours.

If everything was done right, you’ll have a tender brisket.


When you’re ready to cut the brisket, only cut off as much as you will eat and then wrap it back up to keep the moisture in.

Info and Tips

Meat Grades:
Select:
Least marbling, lean, dries easily
❌ Avoid if possible
Needs injection + perfect wrap/rest

Choice:
Moderate marbling, varies by cut
⚠️ Can work with care
Check for consistent marbling in the flat

Prime:
High marbling, rich fat content
✅ Preferred by most (this is what I use)
Juicy, flavorful, more forgiving

Wagyu/American Kobe:
Superior marbling, rich flavor
🏆 Gold standard (pricey)
Often used in competition BBQ