How can I make my brisket taste better?
7 Tips to Help You Make a Better Brisket
- Don’t trim off too much fat. There’s a delicate balance here.
- Sear the aromatics.
- Braise in something besides water.
- Braise in the oven.
- Cook your brisket in the slow cooker.
- Make it ahead of time.
- Make a sauce with the braising liquid.
How do you keep brisket moist on the grill?
To keep your brisket moist and juicy, put a water pan in your smoker and spray it with water, apple cider vinegar, or apple juice every 30 to 60 minutes. Using the Texas crutch is another way to lock in moisture. This technique involves wrapping the brisket with butcher paper or foil when it reaches about 160 F.
Is brisket good for grilling?
DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325° oven until warmed through.
Should you marinate brisket?
A good brisket marinade should have a healthy dose of acid. The acid also breaks down the tough fibers of brisket, helping make it as tender as possible. Plan on marinating your brisket for more than 1 hour per pound, but no more than 2 hours per pound. Most brisket will require marinating overnight, so plan ahead.
Should I use a water pan for brisket?
Aaron recommends placing the brisket on the smoker fat side up. The extra fat will help insulate it. The flat end of the brisket should be closer to the smoke stack. Always use a water pan to help keep moisture in the cooking chamber and avoid burning.
Do you slice brisket hot or cold?
Ideally, trim while the brisket is still cold, and the fat is more solid and easier to cut through. The key task we want to go over is slicing the meat after your brisket is cooked.
How long does it take to grill a brisket?
Smoke cook the brisket until tender enough to shred with your fingers; 6 hours will likely do it, but it may take as long as 8 (the cooking time will depend on the size of the brisket and heat of the grill). Baste the brisket from time to time with the fat and juices that accumulate in the pan.