{"id":5380,"date":"2022-01-23T21:01:01","date_gmt":"2022-01-23T13:01:01","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5380"},"modified":"2023-01-10T09:33:46","modified_gmt":"2023-01-10T01:33:46","slug":"how-to-make-brisket-tender-10-ways-to-tenderize-smoked-brisket","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-make-brisket-tender-10-ways-to-tenderize-smoked-brisket\/","title":{"rendered":"10 Tips for Making Tender and Juicy Brisket Every Time"},"content":{"rendered":"\n
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Brisket is a tough, flavorful cut of meat that requires careful cooking to achieve tender, juicy results. If you want tender brisket, there are several techniques you can use to get good results. In this article, I’ll show you how barbecue champions smoke brisket. You’ll learn all the tips and techniques to get succulant brisket every time you fire up your smoker. <\/p>\n\n\n\n

Achieving a tender and juicy brisket requires using a high-quality cut of meat with good marbling and trimming off any excess fat before cooking. The cooking process should involve cooking the brisket slowly over low heat, using indirect heat and allowing plenty of time for the connective tissue to break down and the fat to render. Adding a flavorful rub or marinade can also enhance the finished product. Allowing the brisket to rest after cooking allows the juices to redistribute, and slicing the brisket against the grain maximizes tenderness. <\/strong>By following these key steps, it is possible to achieve a tender and juicy brisket every time.<\/p>\n\n\n\n

Key Points<\/h2>\n\n\n\n

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Key Point<\/th>Description<\/th><\/tr><\/thead>
Cook low and slow<\/td>To tenderize a brisket, it needs to be cooked at low temperatures for an extended period of time to break down the tough connective tissue.<\/td><\/tr>
Maintain temperature<\/td>The temperature of the smoker should be maintained between 225\u00b0F and 250\u00b0F for the best results.<\/td><\/tr>
Cook to an internal temperature<\/td>The brisket should be cooked to an internal temperature of 203\u00b0F to be probe tender.<\/td><\/tr>
Use wrapping techniques<\/td>Wrapping the brisket in foil or butcher paper can help to tenderize the meat and trap moisture.<\/td><\/tr>
Inject with marinade<\/td>Injecting the brisket with marinade can help to add moisture and flavor to the meat.<\/td><\/tr>
Use a spritz or mop<\/td>Spritzing or mopping the meat can help to slow down the cooking process and keep the meat moist.<\/td><\/tr>
Buy quality meat<\/td>Buying high quality beef with marbling is important for tender, juicy brisket. <\/td><\/tr>
Allow the brisket to rest<\/td>After cooking, allow the brisket to rest for at least 30 minutes to allow the juices to redistribute and improve the overall texture and flavor of the meat.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

What the Experts Say<\/h2>\n\n\n\n

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Achieving tender, juicy brisket is a goal for many barbecue enthusiasts, and there are a few key factors that pitmasters and experts agree on when it comes to achieving this sought-after result.<\/p>\n\n\n\n

First and foremost, it’s important to use a high-quality cut of meat with good marbling. As BBQ pitmaster Myron Mixon advises, “The key to a great brisket is a good marbling of fat throughout the meat, as well as a good smoke ring.”<\/strong> Trimming off any excess fat before cooking can also help ensure a tender, juicy end result.<\/p>\n\n\n\n

The cooking process is also crucial in achieving tender and juicy brisket. As BBQ pitmaster Aaron Franklin advises, it’s important to “cook the brisket low and slow, using indirect heat and allowing plenty of time for the connective tissue to break down and the fat to render.”<\/strong> BBQ pitmaster Melissa Cookston agrees, adding that using a flavorful rub or marinade can also add depth of flavor to the finished product.<\/p>\n\n\n\n

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“The key to a great brisket is a good marbling of fat throughout the meat, as well as a good smoke ring. To get a tender brisket, make sure to slice it against the grain and always use a sharp knife.” <\/p>\n– Myron Mixon, BBQ pitmaster and author<\/cite><\/blockquote>\n\n\n\n

Finally, it’s important to slice the brisket against the grain for maximum tenderness. As BBQ expert Steven Raichlen advises, “the key is to cook the brisket slowly over low heat, using indirect heat and allowing plenty of time for the connective tissue to break down and the fat to render.”<\/strong> BBQ pitmaster Tuffy Stone adds that it’s also crucial to “allow the brisket to rest after cooking to let the juices redistribute throughout the meat.”<\/p>\n\n\n\n

With the right cut of meat and proper cooking techniques, you can achieve a tender and juicy brisket every time. As BBQ pitmaster Dave Anderson advises, “with the right cut of meat and proper cooking techniques, you can achieve a tender and juicy brisket every time.” So next time you’re firing up the grill, keep these tips in mind for a mouthwatering, tender and juicy brisket.<\/p>\n\n\n\n

Why is Brisket Tough?<\/h2>\n\n\n\n

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Brisket is a tough hard-working muscle from the four-quarter of the animal with a large amount of connective tissue. Tough cuts of meat like brisket need to be cooked at low temperatures, otherwise the meat will be too chewy. The only way to break down the connective tissue is to cook it slow. <\/p>\n\n\n\n

Traditional roasting instructs us to cook according to time. Low-and-slow cooking, where tenderness is paramount, we cook to internal temperature rather than time. The connective tissue is also the reason brisket is so delicious when cooked correctly. The fat and connective tissue turns into a delicious gelatin-like texture when it melts. We all know fat equals flavor, and brisket has a lot of intramuscular fat, which gives it the wonderful flavor.<\/p>\n\n\n\n

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“Achieving tender, juicy brisket is all about the cooking process. It’s important to cook the brisket low and slow, using indirect heat and allowing plenty of time for the connective tissue to break down and the fat to render. Additionally, it’s important to use a good quality, well-marbled cut of meat, as well as a flavorful rub or marinade to add depth of flavor.” <\/p>\n– Aaron Franklin, owner of Franklin Barbecue and author<\/cite><\/blockquote>\n\n\n\n

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To tenderize a brisket, it is important to cook it at low a temperature for an extended period of time. Brisket contains a lot of fatty connective tissue that needs to be broken down, and this process is achieved through slow cooking. To ensure that the brisket is cooked to the optimal tenderness, it is important to maintain the temperature of the smoker between 225\u00b0F and 250\u00b0F. <\/strong><\/p>\n\n\n\n

When done, the internal temperature of the meat should be measured using a meat thermometer and cooked to at least 203\u00b0F to be considered probe tender. There are also a number of tenderness tests that you can perform to ensure the brisket is tender.<\/p>\n\n\n\n

1. Wrap Your Brisket In Foil or Butcher Paper<\/h2>\n\n\n\n

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Wrapping your brisket plays in important role in the smoking process. It will help tenderize the meat, and it will trap moisture inside. There are two common wrappings. The most common is aluminium foil, and the other wrap is butcher paper (popularized by Aaron Franklin). Both types of wrapping will make the brisket taste slightly different, and they will give the brisket a different texture. Butcher paper allows the brisket to breathe, so the bark will end up crispier. As Aaron Franklin says, foil will give the brisket more of a pot roasty taste.<\/p>\n\n\n\n

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2. Inject Your Brisket With Marinade<\/h2>\n\n\n\n

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Injecting your brisket is a great way to tenderize the meat. By injecting a needle into the brisket and pumping it with marinade is one of the few ways to get moisture and salt into the center of the brisket. There are several great products on the market, marinades that are used in barbecue competitions by professionals. Butcher BBQ<\/a> is the most popular and one of the few products available on Amazon.<\/p>\n\n\n\n

Meat injectors are inexpensive and you can get them on Amazon for about $30 or $40. You can use broth or stock to inject the meat, or salted butter, or any other ingredient you might find. I\u2019ve written a full article and how to inject a brisket and you can check it out here<\/a>.<\/p>\n\n\n\n

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This brisket injection marinade<\/a><\/strong> is the secret used in competitions and made by a World Barbecue champion.<\/p>\n\n\n\n

3. Keep The Temperature Low<\/h2>\n\n\n\n

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The best way to tenderize your brisket is to keep the temperature nice and low. If you cook the meat too fast, or if the temperature exceeds 275\u00b0F, then don\u2019t expect a tender, juicy brisket. The ideal cooking temperature for brisket is between 225\u00b0F and 275\u00b0F. To be safe, I recommend keeping it in the lower range unless you have a good handle on the brisket fundamentals. Also, if you are smoking a low-grade beef, I would keep the temperature at 225\u00b0F.<\/p>\n\n\n\n

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“The most important factor in creating a tender and juicy brisket is the quality of the meat. Look for a brisket with a good amount of marbling and make sure to trim off any excess fat before cooking. The cooking process is also crucial – use a low temperature and cook the brisket until it’s tender and easily pulls apart. Finally, make sure to slice the brisket against the grain for maximum tenderness.” <\/p>\n– Melissa Cookston, BBQ pitmaster and author<\/cite><\/blockquote>\n\n\n\n

4. Spritz The Brisket To Slow Down The Cook<\/h2>\n\n\n\n

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The key to smoking a tender brisket is to keep the meat at a low temperature for a long period. Spritzing or mopping the meat will slow down the cook. Wetting the meat will have a cooling effect, slowing down the total cook time, which is what you want. The longer the brisket can sit at that low temperature, the better.<\/p>\n\n\n\n

To spritz your brisket, buy a spray bottle and fill it with apple cider vinegar or apple juice. You can also use beer, wine or any other suitable liquid. Spritz the brisket every hour during the first phase of the cook. However, don\u2019t spritz the meat too early. For the first few hours of the cook, just leave the brisket alone, giving it time to absorb the smoke and keep the temperature of your smoker stable. I\u2019ve written a full article on spritzing brisket and you can check it out here.<\/a><\/p>\n\n\n\n

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5. Buy Higher Quality Beef Grade<\/h2>\n\n\n\n

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