How to Smoke Angus Brisket Step by Step

Smoking Angus brisket is an art that turns a tough, hardworking muscle into tender, smoky perfection. Thanks to rich marbling and robust beef flavor, Angus beef excels in the low-and-slow world of barbecue, delivering a juicy, melt-in-your-mouth result. Follow this step-by-step guide to master how to smoke Angus brisket at home.

Why Choose Angus Brisket?

Angus cattle are genetically predisposed to excellent marbling, which slowly renders during a long smoke. That rendered fat bastes the meat from within, protecting moisture and deepening flavor. The result is a smoked Angus brisket with supple slices from the flat and luscious, pull-apart cubes from the point—exactly what you want for restaurant-quality barbecue.

Step 1: Selecting Your Brisket

Choose a whole packer Angus brisket (point + flat intact), ideally 4–6 kg. Look for:

  • A flexible brisket that bends easily (indicates good intramuscular fat)
  • Even thickness across the flat to promote uniform cooking
  • A white, creamy fat cap about 0.5–1 cm
  • Visible marbling on the cut edges

Tip: Prime or equivalent marbling grades perform best for low-and-slow.

Step 2: Preparing the Brisket

  1. Trim Excess Fat
    Leave ~0.5 cm of fat on top to shield the flat; remove hard, waxy fat that won’t render and thin any thick edges for aerodynamic shape and even smoke.
  2. Season Generously (Classic Texas-Style Rub)
    Mix roughly 50/50 kosher salt and coarse black pepper; optional additions: garlic powder, paprika, a touch of cayenne. Aim for about 1%–1.5% salt by meat weight (10–15 g per kg). Coat all surfaces and edges.
  3. Dry Brine/Rest
    Rest seasoned brisket at least 1 hour at room temp or overnight in the fridge (uncovered) to help the rub adhere and the salt diffuse.

Step 3: Prepping the Smoker

  • Temperature: Stabilize at 110–120°C (225–250°F).
  • Fuel & Wood: Oak or hickory for classic profile; mix with fruit woods (apple/cherry) for a gentler smoke.
  • Moisture: Place a water pan in the smoker to buffer heat and promote a good bark.
  • Setup: Position the brisket fat-side toward the heat source (varies by smoker) to protect the flat.

Step 4: Smoking the Brisket

  1. On the Grate
    Place brisket fat-side up if heat comes from below, or toward the heat if it’s lateral. Insert a reliable probe into the thickest part of the flat.
  2. Low and Slow
    Maintain 110–120°C (225–250°F). Plan roughly 7–10+ hours for a 4–6 kg brisket, but cook to feel, not the clock.
  3. Build Bark & Manage the Stall
    Spritz lightly with water, apple juice, or diluted apple cider vinegar every 60–90 minutes after the first 3 hours to keep the surface tacky and encourage bark. Expect a stall around 65–73°C (150–165°F) as evaporation cools the surface.
  4. Wrap (Optional but Recommended)
    When bark is mahogany and set (usually 70–77°C / 160–170°F internal), wrap tightly in unwaxed butcher paper (breathes; better bark) or foil (faster cook; softer bark). Return to smoker.
  5. Finish to Probe-Tender
    Continue until the thickest flat reads about 93–98°C (200–208°F) and a thermometer or skewer slides in with little resistance. Prioritize probe tenderness over a specific number.

Step 5: Resting the Brisket

Remove from the smoker, keep wrapped, and rest at least 30–60 minutes. For best results, place the wrapped brisket in an empty cooler (faux cambro) with towels and rest 1–3 hours. Resting allows juices to redistribute and collagen to relax, amplifying tenderness.

Step 6: Slicing and Serving

  1. Separate Point and Flat (Optional)
    For perfect slices, separate along the fat seam after resting.
  2. Slice Against the Grain
    Slice the flat into 0.5–1 cm slices across the grain. Rotate the point 90° (the grain runs differently) and slice thicker or cube for burnt ends.
  3. Serve
    Finish with a light sprinkle of flaky salt. Pair with pickles, onions, coleslaw, baked beans, or roasted vegetables. Offer sauce on the side so the brisket remains the star.

Brisket Recipe Tips

  • Consistency is king: Maintain steady pit temps; small swings are fine, big spikes are not.
  • Measure, don’t guess: Use a dependable meat probe and an ambient pit thermometer.
  • Bark first, then wrap: Wrap only after the bark is well set and the color is deep.
  • Rest longer for better results: A proper rest can rescue a slightly overcooked flat and makes slicing cleaner.
  • Make it yours: Adjust rubs and wood blends to create a signature smoked Angus brisket profile.

Why Choose Mountain High Farms’ Angus Brisket

Mountain High Farms raises Black Angus cattle in pristine highlands, where clean air, diverse alpine vegetation, and natural grazing shape both flavor and texture. The focus on ethical husbandry, regenerative grazing, and full traceability helps produce brisket with balanced marbling and a clean, beef-forward taste that shines in low-and-slow cooking. Every cut is selected for tenderness and consistency—ideal for your next all-day smoke.

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