We are loving our brisket at the moment. Brisket is everywhere, from US-themed smokehouses to boutique pubs, and many a backyard around the country. We have gone absolutely mad for brisket – and it’s no wonder why.

That delicious, fall apart in your mouth, melty, succulent meat is just out of this world – when it’s done right, that is.

If you’re trying to cook the perfect brisket at home, well then never fear – we have some handy hints that’ll have you lighting up the taste buds of friends and family alike.

Practice, practice, practice

Only cooked brisket a couple of times? Hey, this is an art, not an exact science. This means that the more that you practice, the better that you are going to get. Don’t be despondent if your brisket doesn’t work out well the first couple of times you try. Test some different instructions, and away you go again. If you are concerned about the quality of your initial attempts, just save them for the solo eating and invite others round once you’ve nailed it.

Go Big or Go home

If you’re cooking up brisket, while you can opt for a smaller sized cut, it’s often a better idea to go big. A 5 or 6-kilo brisket will look like a lot – because it is! However, you’re set then for a feast or have leftovers for days. The distribution of fat across a bigger cut of meat will mean that (if you cook it correctly) it will be juicier and more delicious.

Try out different woods to smoke your brisket

There are different types of bbq fruitwoods that you smoke with different types of meats – and you may not enjoy them all. Each variety of wood will permeate a different flavour into your brisket, so choose wisely. Recommended woods to smoke your brisket include peach, apple, hickory, pecan, oak – or mix them to come up with your unique flavour.

Keep an eye on the temperature

It is important that you keep an eye on the temperature of your brisket throughout your cooking. Considering that you are cooking the brisket for around 15 to 20 hours, this means that you can’t forget! For most of the cooking, you’ll have it on around 120 degrees Celcius, and then boost it up at the end of your cooking to around 135.

Looking for new woods to try out when smoking your brisket? We have you covered at Ample Firewood Sydney, with Nectarine, Oak in Red Wine, Apricot, Apple, Peach, Pear, Pecan, Grape, and more. Pick out some new woods and get started on your next batch of brisket today – as we said, practice makes perfect!