The grillmasters at Barrel & Ashes ruminate on smoking the perfect brisket.
- CategoryEat & Drink
When it comes to smoked brisket, no one does it better than Barrel & Ashes in Studio City. Here is the eatery’s “how-to” on selecting, preparing and cooking their famous melt-in-your-mouth meat.
- Choose a large brisket with a good, even fat cap on top. Trim the fat cap to about 1/4-inch.
- Keep meat as cold as possible before it’s seasoned and goes into the smoker.
- Generously season with salt and freshly ground black pepper all around.
- Make sure to cook brisket with the thickest side, or the point, closest to heat source.
- Set smoker to 225º, maintaining even temperatures throughout cooking.
- Make sure in the first 4 to 6 hours the brisket comes up to temperature as slowly as possible in order to get a better smoke ring.
- Cook for about 12 to 14 hours.
- Let the brisket rest for 20 to 30 minutes after you pull it out of the smoker.
- For slicing, separate the point from the flat and slice both going against the grain
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