Method
Recommended Equipment
Chimney starter
High-quality, long-burning charcoal briquettes (we recommend Pro Q Cocoshell Briquettes)
Smoking wood chunks (oak works beautifully)
Probe thermometer
Peach paper, butcher’s paper, or tinfoil
Jake’s Method for Smoked Brisket Success
1. Fire Up the Smoker
Prepare your smoker using your favourite method. For tower smokers, the Minion Method works wonders.
Aim for a steady temperature between 225°F and 250°F, keeping your smoke light and blue — clean smoke gives brisket that perfect flavour.
2. Prepare Your Brisket
Bring your brisket to room temperature. Pat it dry and apply your BBQ rub generously. Remember: when it comes to brisket, simplicity wins — it’s about quality meat, seasoning, and smoke.
3. Start Smoking
Place your brisket directly onto the smoker grill. Insert a probe thermometer into the thickest part, close the lid, and relax — low and slow wins the race.
4. Make Your Mop Sauce
While the brisket smokes, combine beer, cider vinegar, BBQ sauce, onion, and red pepper in a saucepan.
Bring to the boil, then remove from heat. Strain if using a spray bottle; if brushing, leave the solids in for extra punch.
5. Keep It Moist
After 30 minutes, start basting the brisket with your mop sauce. Repeat every half-hour to keep that brisket juicy and full of flavour.
6. Tackle the Stall – Add Beef Dripping
At around 150°F–170°F, your brisket may stall. Don’t panic!
Wrap it tightly in peach paper, butcher’s paper, or tinfoil, and add a generous dollop of Grasmere Farm Beef Dripping inside. This step ensures incredible richness and moistness.
7. Finish Strong
Continue smoking (or transfer to the oven) until the internal temp hits 203°F, or until your probe slides in like butter.
8. Rest Properly
Once done, keep the brisket wrapped, pop it into a cool box or insulated container, and rest it for at least an hour. This resting time locks in those precious juices.
9. Slice and Serve
Slice against the grain for maximum tenderness.
Load up your plate, pair it with classic sides like slaw or corn on the cob, and get ready to impress!
Jake’s Top Tip:
“Using Grasmere Farm Beef Dripping during the wrap stage added incredible depth to the brisket – so juicy, so rich. Definitely a game-changer!” – Jake
Why Choose Grasmere Farm for Your Brisket?
Premium Native Breed Beef: Our brisket is expertly butchered and sourced from trusted British farms.
Perfect for Smoking: Cut with the right marbling and size for low-and-slow cooking.
Friendly Expertise: Our butchers are always on hand with smoking advice, trimming tips, and serving suggestions.
Ready to smoke like a pro?
Order your brisket and beef dripping from Grasmere Farm today and turn your next BBQ into a true smokehouse experience!
Shop Now – and let’s get cooking!
