Paddock To Plate

How To Smoke Brisket at Home

Matt Moran provides his expert tips to create a delicious and smokey brisket. 

Smoking is the process of flavouring meat by exposing it to smoke from burning or smouldering material, most often wood.

Brisket is considered a secondary cut. To get soft, tender meat a popular way of making it is by smoking and then slow cooking it.

The smoking process:
• Soak two cups of woodchips in water for 20 minutes and then drain.
• Place the damp wood chips in the base of a metal bucket, lower a cake rack that fits snugly inside the bucket and place the pieces of brisket on top.
• Place the bucket onto high heat (a gas stove is ideal for this), then once the chips start to smoke turn down to a low heat and leave to gently smoke for 30-45 minutes.
• To keep as much smoke in, cover with a damp tea towel.
• Alternatively, buy a smoker for your BBQ and follow the manufacturer’s instructions.

• Meat can be smoked with a variety of different hardwoods, including: cherry, apple, maple, hickory, oak, pecan and mesquite wood chips.  Each will impart a different flavour to the meat. 
• You can buy woodchips, or make your own, from suitable wood.
Slow cooking (after the brisket has been smoked):
• Preheat oven to 100C. Transfer the rack with smoked brisket into a casserole or roasting tray and pour 1cm water into the base. 
• Cover with foil and/or a lid and bake until fork tender (9-10 hours).

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1 comment
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Posted by Martin201Report
The smoked brisket sounds delicious, however I am concerned that there is not a warning about wood chips from treated woods.

" You can buy woodchips, or make your own, from suitable wood ".

Maybe many people may not be aware of the health risks of using treated timbers.
Should you not perhaps put a suitable warning?