There are two cuts when it comes to brisket. The “point cut” carries most of the marbling and fat and the “flat cut” is more uniform and topped with a thick cap of fat (this keeps the meat moist while smoking). The flat is the cut you normally what you’ll find at your grocer and it makes up a majority of the brisket. If you go for the flat cut, grab the one that’s most uniform in size and that includes the fat cap. This will ensure even cooking throughout.

To achieve the best results, smoke your beef brisket at 250-275 degrees Fahrenheit for ~60 minutes per pound. If your heat is too low it will not render the fat and we want that inedible layer that will result if not rendered properly.

Point your fat in the direction of the heat. If the heat comes from below, place your brisket fat side down.

You’ll want to start smoking your meat without foil. This will give it time to create that nice dark bark on the brisket. At around the halfway mark, you cover your brisket in foil. Wrapping it will help keep it moist and tender and keeps it from drying out.