Uploaded June 2020 | Updated September 2026, 41 minutes ago

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I get a lot of questions about brisket, and I often respond with the same 5 points. The quality of the meat, a good trim, a stable cook at the right temperature, wrapping at the right time and a good rest.

The Meat - 1:25
The Trim - 4:11
The Smoke - 7:07
The Wrap - 10:28
The Rest - 13:12
The Outcome - 17:11

You can find the Country Wood Smoke recipe for rolled brisket here; countrywoodsmoke.com/smoked-brisket-pot-roast

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