How to Smoke a Select-Grade Brisket
Master the art of smoking select brisket into pure BBQ gold! Discover four mind-blowing techniques that’ll make your wallet happy and your taste buds sing.
How to Smoke a Select-Grade Brisket
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Category
Dinner
Cuisine
American barbecue
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
15 (based on a 14 lb. brisket)
Prep Time
45 minutes
Cook Time
12–15 hours
Calories
400
We’ve all been there: You’re standing in the meat aisle, staring at those beautiful prime briskets with their perfect marbling... and then you look at their not-so-beautiful price tags.
But what if I told you a few clever techniques can transform a humble select brisket into a spectacular meal?
I’ve discovered four transformative techniques that compensate for select briskets’ lower fat content. Select brisket may have less intramuscular fat than its prime counterparts, but these methods still achieve that gorgeous melt-in-your-mouth texture.
Here’s how to smoke a select brisket.
Ingredients
- 1 USDA select-grade brisket
- 1 cup beef broth (water works in a pinch)
- 1/3 cup brisket injection
- Your favorite beef rub (I use the Meat Church Holy Cow Seasoning)
- Apple cider vinegar for spritzing
Equipment:
- Smoker (I’m using an offset, but any smoker will work)
- Heavy-duty aluminum foil
- Meat injector
- Disposable aluminum pan
- Internal temperature probe
Directions
How to Smoke a Brisket: Four Key Techniques
Wet Aging
Leave that brisket in its cryovac packaging in the fridge for 30–45 days. This aging process breaks down tough connective tissue and develops deeper flavor profiles.
Lower Temperature
Since select briskets have less intramuscular fat, run your smoker at 225°F instead of the usual 250°F. This slower cook prevents moisture loss and ensures tenderness.
Strategic Injection
Mix that beef broth with brisket injection and create a 1-inch grid pattern across your brisket. This adds moisture and flavor that select grades typically lack.
Modified Wrap Technique
We’re not just wrapping. We’re creating a moisture-rich environment that keeps our select brisket juicy throughout the cook.
How to Smoke a Select Brisket: Step-by-Step Instructions
Prep Work:
After wet aging, trim your brisket to your preference.
Mix 1 cup beef broth with 1/3 cup brisket injection.
Inject in a 1-inch grid pattern.
Slather any leaked injection across the surface.
Season generously.
Let the seasoning set for 15 minutes (or overnight for deeper flavor).
The Smoke:
Fire up your smoker to 225°F.
Use post oak, hickory, mesquite, or pecan for fuel.
Place brisket meat side up.
Spritz with apple cider vinegar whenever the surface looks dry.
Smoke until the flat hits at least 165°F internal.
The Wrap:
Transfer to a disposable aluminum pan.
Pour in beef broth (or more injection if you’re feeling fancy).
Wrap tightly with foil.
Continue cooking until probe tender (usually around 203°F).
The Rest:
Remove from heat.
Vent the foil to stop the cooking process.
Rest for 1–3 hours (longer is better).
Slice against the grain and serve.
Recipe Note
How to Smoke a Select Brisket: Pro Tips for Perfection
The wet aging process is crucial when working with select-grade brisket. If you want a premium-quality result, don’t skip this step. The enzymatic breakdown during aging is your secret weapon.
Keep that smoker steady at 225°F. This lower and slower approach gives the meat more time to break down without drying out. We’re working with less intramuscular fat here, so every degree counts.
Don’t be shy with the injection process. Select brisket needs extra help in the moisture department, so take your time and make sure you’re hitting every zone in that 1-inch grid pattern.
That wrapped phase with the added liquid is important. It creates a moisture-rich environment that compensates for the lower fat content in select-grade beef.
Finally, don’t get impatient during the rest period. Give your brisket an hour to rest, though two to three is even better.
Smoking a select brisket is all about technique and patience. While it might not have the same intramuscular fat as prime, these methods will help you create a tender, juicy, flavorful brisket.
