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Backyard SmokeMaster BBQProudly serving BBQ to the Diablo Valley and East Bay Author: Kenyatta T. Robinson
Backyard SmokeMaster BBQ supports the growing community of passionate backyard barbeque enthusiasts who are interested in learning about barbeque cooking techniques, grills, smokers, accessories and delicious recipes. On a whim, host Kenyatta Robinson posted a clip on YouTube after he asked his daughter to film the arrival of his long awaited custom-built 20 offset smoker from Lone Star Grillz. Kenyatta was surprised by the number of questions received about the smoker so he created a follow-up video where he described the features of the stick burner and and explained why he was interested in learning how to make BBQ with one. The video was well received and the channel was born in earnest back in 2018.Since then Kenyatta has amassed a number of other grills and smokers and continues to make videos about them. This podcast is an extension of the YouTube channel and is designed to give listeners another way to share in Kenyattas insights about BBQ. Language: en-us Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Brisket 101 – Everything You Need to Know to Get It Right
Episode 71
Sunday, 30 November, 2025
If you’ve been thinking about tackling your first brisket — or if your last one didn’t hit the mark — this guide is for you. Brisket can feel intimidating. It’s a massive cut of meat, it takes patience, and there are a lot of opinions out there about how to do it “the right way.” In this post, I’m breaking down the actual fundamentals that matter. No fluff. Just a clear, simple checklist to help you smoke a great brisket from start to finish. 1. Choose the Right Brisket Your result starts with what you buy. Go for USDA Choice or Prime. More marbling = more flavor and tenderness. Wagyu is great too, but not necessary. Weight: Most backyard briskets fall between 12–14 pounds. Where to buy: Costco, Sam’s Club, or a good local butcher. More marbling means more rendered fat during the long cook — which is exactly what you want. 2. Prep Your Smoker Clean smoker = clean smoke. Before your brisket goes on: Make sure the smoker is clean, especially if you’re running low and slow. Choose the right fuel type: Offset smokers: Oak, pecan, or cherry wood splits are great. Charcoal smokers: Briquettes provide steady heat; lump charcoal burns hotter and faster. The first several hours are when the brisket takes on the bulk of its smoke flavor, so clean smoke matters. 3. Trim the Brisket Trim the night before if you can. Leave about ¼-inch of fat on the fat cap. Remove excess hard fat and silver skin. Shape the brisket so it cooks more evenly. (Pro tip: Put the brisket in the freezer for 1 hour before trimming — it firms up the fat and makes trimming easier.) 4. Season the Brisket Keep it simple. Use a binder (optional): water, mustard, oil, Worcestershire, even mayo. Season generously — brisket can handle it. Texas Classic: 50/50 kosher salt + 16-mesh black pepperOr go SPG (salt, pepper, garlic).A light touch of seasoned salt or paprika is also fair game. 5. Fat Side Up or Down? This one depends on your cooker. Fat Side Up Best for offsets where heat rises from below and travels across the meat. Fat Side Down If the heat source is directly underneath (e.g., drum smokers, kettles). The fat acts as a shield. Keep the fat side facing the heat. 6. Maintain Steady Temperatures Low and slow usually means: 225–275°F in the pit About 1 hour per pound (varies) Use a good thermometer setup. Wireless probe systems like ThermoWorks RFX make monitoring easier. Insert your probe into the thickest part of the flat, since that portion finishes first. 7. The Stall & Wrapping Around 160–170°F internal temp, the brisket will “stall.” It stops climbing in temperature. You’ve got two choices: Option A: Ride it out Takes longer, but preserves bark beautifully. Option B: Wrap This helps power through the stall and protect the meat. Here’s the ranking: Butcher Paper – BESTBreathable, protects bark, and still lets heat move. Foil Boat Method – VERY GOODFoil holds the bottom and sides; top remains open. Aluminum Foil – DO NOT USEIt destroys bark and steams the brisket too much. Don’t wrap too early — make sure the bark is set before you wrap. 8. Test for Doneness Don’t cook brisket to a number; cook it to feel. Target 203–205°F internal temp. But the real test is the probe test:Your thermometer should slide into the meat “like warm butter” in multiple spots. When it feels right, it’s done. 9. Rest the Brisket (Critical Step!) This is where many cooks ruin a great brisket. Let it rest: Minimum: 1 hour Ideal: 3–4 hours Overnight: Totally fine (and often better) Keep it wrapped, and rest it in: A Cambro A cooler warmed with hot water first A warm oven set around 150–170°F Resting allows juices to redistribute and the meat to fully relax. 10. Slice Properly Always slice against the grain. Separate the point from the flat. Slice the flat into pencil-thick slices. Cube the point for burnt ends if you want to get fancy. This ensures every bite is tender. Troubleshooting Too Dry? Likely under-rested Or not wrapped early enough Or cooked too hot for too long Too Tough? Didn’t reach high enough temp Pull at 203–205°F and go by probe feel Soft Bark? Wrapped in foil Or wrapped too early Or didn’t allow bark to set before wrapping Final Thoughts Brisket isn’t difficult — it just requires planning and patience. Once you understand trimming, seasoning, temps, wrapping, and resting, you’re 90% of the way there. If you want the Ultimate Brisket Mastery Checklist, you can grab it inside the Backyard SmokeMaster Society:👉 https://backyardsmokemaster.com/brisket101 Watch the full episode https://youtube.com/live/XdW3CW_kvrM?feature=share Affiliate Disclosure: Some of the links in this post are affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thanks for supporting the website and helping me keep the BBQ fires burning!
