When shopping look for a whole brisket, which comprises two muscles – the point and the flat. You want even thickness from side to side on the flat end and a flexible flat.

HOT TIP: Some people either cut a notch or stick a toothpick in this corner so that they know which direction to slice once cooked.

Looking at a top-down view of the brisket with the flat facing up, you should see the point sticking out from under the flat on the right side. Notice how the grain of the flat runs diagonally to the upper left corner. Once cooked, you will slice perpendicular to the grain.

Looking at a top-down view of the brisket with the flat facing up, you should see the point sticking out from under the flat on the right side. Notice how the grain of the flat runs diagonally to the upper left corner. Once cooked, you will slice perpendicular to the grain.

Looking at a top-down view of the brisket with the flat facing up, you should see the point sticking out from under the flat on the right side. Notice how the grain of the flat runs diagonally to the upper left corner. Once cooked, you will slice perpendicular to the grain.

Once prepared, keep the brisket well refrigerated until it is time to smoke. Your brisket needs to be cold when it hits the grates.

Set your grill or smoker up for indirect cooking. Your brisket will not be directly over the heat source.

HOT TIP: Whatever grill or smoker you use, you don’t want billowing, thick smoke. This will leave you with a brisket that tastes like charcoal.  The smoke should be thin and very light in color.

A key to a great brisket is moisture.

• Add moisture to the air by using a water pan in the cooker. For the Charcoal Grill 780, you can put a foil steam pan on the gates directly above the coals. For the Kettleman™ grill, you can just put a foil steam pan in the center of the fire ring. The Digital Electric Smoker comes with an integrated water pan.
• Add moisture directly to the brisket during the cook. Use a highly seasoned mop, dabbing the brisket every hour or so. This will also add layers of flavor. You can also use a squirt bottle with beef stock to spritz the brisket every hour or so.
• Retain moisture towards the end of the cook using the “Texas Crutch.” Wrap the brisket in foil or butcher paper. Add beef stock to the foil packet to finish your cook with a braise. This is a much gentler process than smoking. We suggest doing this when the “bark,” or outer surface, is very dark, usually around an internal temperature of 160°F to 175°F.

Using a thermometer to monitor the brisket's internal temperature. After it hits an internal temperature of 200°F in the thickest portion, we suggest sliding either a temperature probe or bbq skewer into the brisket to test its tenderness.  The brisket is ready to come off when the probe or skewer slides in with little resistance.