How to Make a Perfect Brisket on a Drum Smoker
There’s nothing quite like a perfectly smoked brisket—the rich, smoky aroma, the tender, juicy slices, and that beautifully barked exterior. If you’re looking to take your BBQ game to the next level, cooking brisket on a drum smoker is a great way to achieve competition-worthy results right in your backyard.
Using Big Poppa’s Competition Brisket & Steak Seasoning, this method ensures deep flavor penetration and a mouthwatering bark that will impress any BBQ lover. Plus, with the overnight smoking method and a simple wrap-and-bake finish, you’ll get that perfect bite without the stress.
The key to an evenly cooked brisket? A low and slow approach with consistent temperature control. Big Poppa recommends using a heat deflector with a water pan to help maintain moisture and balance heat distribution. Once the brisket reaches around 165°F, it's wrapped in butcher paper and finished in the oven for that fall-apart tenderness.
Whether you’re smoking for a competition or a backyard gathering, this foolproof method will leave you with a brisket that’s juicy, flavorful, and absolutely delicious. Ready to fire up your drum smoker? Let’s get started!
