How to Smoke a Brisket on an Offset Smoker

Do you love brisket? Who doesn't! In this video I show you how to season and smoke a brisket.

First I start by trimming the brisket. Remove and hard fat, and trim the pliable fat down to about a 1/4 inch.

Next I coat the brisket with mustard. It doesn't really flavor the brisket, but it does help the rub stick and helps to develop a bark.

I smoked this brisket for about 12 hours at 275 to 300 burning apple wood. When the brisket reached the stall or about 6 hours in (about 170 degrees, might be different for your brisket) I spritzed it with apple juice and wrapped it in butcher paper.

(I REALIZE IN THE VIDEO I SAY THE FAT "SOAKS" INTO THE MEAT. POOR CHOICE OF WORDS. THE FAT IS PUSHED OUT, OR MELTS THROUGH THE MEAT, AND BASTES IT. SORRY FOR THE CONFUSION.)

When the meat reached 201 degrees I pulled it from the smoker, covered it with foil in an aluminum pan and placed it in a cooler. I put an old blanket below and above the pan to help retain heat. The brisket sat for 2.5 hours before being served.

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