From time to time we get questions asking for some Stubb’s-approved barbecuing and grilling tips. Recently, some fans on Facebook asked us for advice on making the perfect brisket. So we asked Rocky, Stubb’s grandson, to sit down and share with us the tips that Stubb passed down to him.
Here are Stubb’s tips for the perfect brisket:
- Like all BBQ, low and slow is the name of the game. Brisket should be cooked between 220 and 230 degrees Fahrenheit. You’ll need to check the temperature of your grill or smoker often, but be sure not to open the lid when doing so (invest in an aftermarket thermometer if your grill or smoker does not have one attached).
- Cook it with the fat side up.
- Brisket should cook for 10 to 12 hours, or until it reaches an internal temperature of 180 degrees Fahrenheit.
- If you’re using a rub, let the brisket rest for at least 30 minutes after rubbing, allowing the rub to penetrate the meat.
- Let the brisket rest for 10 minutes after you take it off the smoker. It’s hard to be patient, but it’ll be worth it.
- When it’s time, cut the brisket against the grain.
Follow these steps and you’re virtually guaranteed to have the perfect brisket.
If you have other BBQ related questions, send us a note with the subject “Everything BBQ” using our Contact Us form. We’ll try to answer them in upcoming posts.