Brisket is a really fine cut of meat, the sort of thing meaty dreams are made of. Brisket is so good that people will love to eat it when you cook it, even when you are not an expert. However, there are a small number of things which could truly ruin a brisket. Whether you are making a pork brisket, beef, or bison brisket, consider a few special facts and take care in preparation, and the result will be delicious and supremely edible.
Cooking at Wrong Temperature
Airflow within the cooking device is important, as the flow carries away moisture and prevents the formation of hotspot areas. With a large and / or better ventilated smoker higher temperatures may be used, up to about 275° F(135 °C) for beef. For pork, a slightly higher temperature can be used: 315° F(157 °C).
For smaller or less well ventilated smokers, lower the temperature by several degrees. Consider, for beef or bison, a temperature around 225° F (107 °C). Again, cook pork just a bit hotter, around 260° F(127 °C).
Always pay attention to the internal meat temperature - poke it with a thermometer around key times in the cooking so that you know when to wrap the brisket, when it should be removed from the smoker, and finally, when is has rested long enough.
Using a BBQ Rub which Doesn't Fit
Consider how much smoke the brisket is exposed to as it cooks. Some grills or smokers do not produce as much of a bark on the meat. In those cases, a stronger spice mix is good to use.
If your smoker produces a lot of actual smoke, go with that! Use a more mild spice mixture and let the smoke get in there to flavor the meat.
Not Allowing Time for the "Stall"
Remember that evaporating water will slow the temperature rise within the meat. Know that the temperature will plateau for a while before it resumes the climb - especially for large briskets. Cooking briskets is truly an all day event.
Wrapping at the Wrong Time
Don't wrap the brisket too soon. Wait until you see a few signs that the brisket has cooked enough. Otherwise, you may damage the smoke ring / bark:
- a nice change in color / smokiness
- some thickness to the bark / smoke ring
- brisket shrinkage by at least 1/3 and before 1/2 in size
- fat turning yellowish and losing its elasticity
Also, make sure you wrap that brisket well. Whether paper or foil, make the wrap thick and tight. You want heat to be able to pass through the wrap, but keep the fats within, not letting them leak out.
Not Resting the Brisket after Smoking
After the brisket's internal temperature reaches the target you want for cooking, take it out of the grill or smoker to let it rest or cool before serving. A proper rest takes multiple hours, during which time the fat thickens and re-integrates with the meat.
Base the rest period on internal temperature instead of strictly watching time. A reasonable target for cooling is about 150° F(66 °C). There are a few techniques for resting, which involve accelerating the cooling with ice around a (sealed) brisket. My suggestion is - again - exercise some patience and allow time for a long enough resting period.
Too Many Changes at Once
When tweaking a recipe, you should try one change at a time, making multiple changes over different iterations. If you make too many changes at once, it will be too difficult to know what worked and what did not.
Over or Under Smoking
You want smoke on the brisket, but not too much. Excessive smoke could give the brisket a bitter flavor, so it is important to know when enough smoke has built up. Work toward keping steady heat on the brisket, but not too much smoke.
Poorly Regulated Temperature
It is essential for the smoker or grill to be operated at the intended temperature and not have wild swings high or low. Learn to fuel, vent, and run your cooker in a way which keeps the temps steady and correct. It is super important that the cooker be steady in its burning and not extinguish when a brisket is inside.
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