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How to Smoke a Brisket So It's Tender and Juicy

The article from MSN outlines a comprehensive guide on how to smoke a brisket to ensure it is tender and juicy. It starts by emphasizing the importance of selecting the right cut of meat, specifically the brisket's flat and point cuts, and explains the need for a good fat cap for moisture. The preparation involves trimming excess fat, seasoning generously with a dry rub, and allowing the meat to rest and absorb the flavors. The smoking process itself requires maintaining a consistent low temperature, around 225-250°F, using wood like oak or hickory for flavor. The article details the use of a water pan to keep the environment moist, the importance of not opening the smoker frequently, and the technique of wrapping the brisket in butcher paper or foil once it reaches an internal temperature of about 165°F to prevent it from drying out. It also covers the critical step of resting the brisket post-cooking for at least an hour to redistribute juices, ensuring tenderness. Finally, it provides tips on slicing against the grain to maximize tenderness and discusses common mistakes like overcooking or not allowing enough rest time, which can lead to a dry brisket.

Read the Full MSN Article at:
[ https://www.msn.com/en-us/health/fitness/how-to-smoke-a-brisket-so-it-s-tender-and-juicy/ar-AA1vCpOC ]