How to Smoke a Select-Grade Brisket
Master the art of smoking select brisket into pure BBQ gold! Discover four mind-blowing techniques that’ll make your wallet happy and your taste buds sing.
How to Smoke a Select-Grade Brisket
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
15 (based on a 14 lb. brisket)
45 minutes
12–15 hours
400
American barbecue
Dinner
We’ve all been there: You’re standing in the meat aisle, staring at those beautiful prime briskets with their perfect marbling... and then you look at their not-so-beautiful price tags.
But what if I told you a few clever techniques can transform a humble select brisket into a spectacular meal?
I’ve discovered four transformative techniques that compensate for select briskets’ lower fat content. Select brisket may have less intramuscular fat than its prime counterparts, but these methods still achieve that gorgeous melt-in-your-mouth texture.
Here’s how to smoke a select brisket.
Ingredients
- 1 USDA select-grade brisket
- 1 cup beef broth (water works in a pinch)
- 1/3 cup brisket injection
- Your favorite beef rub (I use the Meat Church Holy Cow Seasoning)
- Apple cider vinegar for spritzing
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- Smoker (I’m using an offset, but any smoker will work)
- Heavy-duty aluminum foil
- Meat injector
- Disposable aluminum pan
- Internal temperature probe
Directions
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Leave that brisket in its cryovac packaging in the fridge for 30–45 days. This aging process breaks down tough connective tissue and develops deeper flavor profiles.
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Since select briskets have less intramuscular fat, run your smoker at 225°F instead of the usual 250°F. This slower cook prevents moisture loss and ensures tenderness.
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Mix that beef broth with brisket injection and create a 1-inch grid pattern across your brisket. This adds moisture and flavor that select grades typically lack.
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We’re not just wrapping. We’re creating a moisture-rich environment that keeps our select brisket juicy throughout the cook.
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After wet aging, trim your brisket to your preference.
Mix 1 cup beef broth with 1/3 cup brisket injection.
Inject in a 1-inch grid pattern.
Slather any leaked injection across the surface.
Season generously.
Let the seasoning set for 15 minutes (or overnight for deeper flavor).
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Fire up your smoker to 225°F.
Use post oak, hickory, mesquite, or pecan for fuel.
Place brisket meat side up.
Spritz with apple cider vinegar whenever the surface looks dry.
Smoke until the flat hits at least 165°F internal.
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Transfer to a disposable aluminum pan.
Pour in beef broth (or more injection if you’re feeling fancy).
Wrap tightly with foil.
Continue cooking until probe tender (usually around 203°F).
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Remove from heat.
Vent the foil to stop the cooking process.
Rest for 1–3 hours (longer is better).
Slice against the grain and serve.
