Expert Brisket Seasoning & Flavor Hub
FLAVOR-PACKED BRISKET STARTS RIGHT HERE
Brisket is a big cut of meat that needs a lot of love. But don’t worry, we’ve got everything you need from start to finish
Check out our products
Brisket is a big cut of meat that needs a lot of love. But don’t worry, we’ve got everything you need from start to finish
Check out our productsThe perfect brisket starts with prep! Get that perfect dark and tender brisket with our injections and rubs, crafted to enhance brisket flavor with expert seasoning for the best results.
Brisket can be an intimidating piece of meat, even for bbq veterans. It requires a lot of prep work, some trimming, and a lot of trial and error, but don’t worry, we’ll walk you through the process, step-by-step.
Now when it comes to smoking brisket on a pellet grill, we have a tip or two to share about getting...
A hot and fast brisket for those weekdays when you don’t have 10 hours go low & slow - well...
Check out what they have to say
Any tough fat, also called silverskin, that’s left on during the cook will make your brisket tough, and no one likes tough brisket. Trimming off excess soft fat is a matter of personal preference, so you do you.
You don’t have to, but it is a good way to help the cooking process stay consistent and go a little faster. If you’ve got time, or just prefer to let it cook, you can skip the wrap.
The process is relatively the same, but you’re not going to get the natural smoke flavor from the oven.
Like most other meats in the world of bbq, it’s all about the final internal temperature. For brisket, that’s between 195°F and 205°F or until it’s probe-tender.
Nope. Brisket is a big cut of meat, and it can handle a lot of seasoning.
It’s not a rule, but it is generally a good idea. Injecting helps lock in flavor and moisture from the very start.
We’re a different kind of barbecue company.
Explore and taste for yourself why thousands of awards have been won all over the world using Kosmo's Q injections, marinades, glazes, and competition BBQ rubs and sauces.
