We know you’d love to eat at Dubz Barbecue every time the BBQ craving hits—but let’s be honest, that’s not always realistic. Sometimes you’re cooking at home, hosting friends, or just trying to get the best possible results in your own backyard.
That’s why we created Tips from the Chef. This series is our way of sharing real pitmaster knowledge—how to prep, season, smoke, and serve food the right way—so you can enjoy that dining-out experience right in the comfort of your own home. No fluff. No shortcuts. Just solid BBQ fundamentals that actually work.
Why Brisket Prep Matters More Than the Cook
One of the most common questions we hear is, “Why did my brisket turn out dry?”
More often than not, the issue starts before the meat ever hits the smoker.
Brisket is a tough cut by nature. It comes from a hardworking muscle and needs proper prep to become tender, juicy, and full of flavor. Trimming, seasoning, and handling the meat correctly sets the foundation for everything that happens during the cook. If prep is rushed—or skipped altogether—even a perfect smoking temperature won’t save it.
Step 1: Choose the Right Brisket
If you’re buying brisket for smoking at home, look for:
Avoid briskets that look stiff or overly lean. Fat is flavor—and moisture.
Step 2: Trim with Purpose (Not Perfection)
Trimming brisket isn’t about making it look pretty. It’s about helping it cook evenly.
Here’s what you’re aiming for:
A common mistake at home is over-trimming. You don’t want to shave the brisket down to bare meat. That fat helps protect the brisket during a long smoke.
Step 3: Let the Brisket Warm Slightly
Putting an ice-cold brisket straight into the smoker can lead to uneven cooking. After trimming:
This helps seasoning stick better and promotes more even heat absorption once it hits the pit.
Step 4: Season Simply—and Correctly
Another big question we hear is, “Should I marinate brisket?”
For traditional BBQ, the answer is no.
A simple dry rub works best:
Season generously and evenly on all sides. Brisket is thick and needs enough seasoning to penetrate the surface. You’re not crusting it—you’re building layers of flavor.
If time allows, wrap the seasoned brisket and refrigerate it overnight. This helps the salt draw into the meat. If not, seasoning an hour before smoking still works.
Step 5: Fat Cap Up or Down?
This question gets asked constantly—and the answer depends on your heat source.
The fat acts as insulation, protecting the meat from direct heat. What matters most is consistency—pick a method and stick with it throughout the cook.
Common Brisket Prep Mistakes at Home
Before you fire up the smoker, avoid these:
Great brisket isn’t about secrets—it’s about fundamentals done right.
Chef’s Tip from the Pit
If you remember one thing, remember this: brisket rewards patience before the cook even begins. Take your time trimming. Season with confidence. Don’t overthink it. When prep is done right, the smoker becomes a tool—not a gamble.
At the end of the day, nothing beats sitting down and letting someone else handle the fire—and when you’re ready for that, Dubz Barbecue is always here for you. But we’re just as happy to share what we’ve learned so you can cook with confidence at home.
Whether you’re firing up the smoker for family, friends, or a weekend gathering, we hope these tips help you get better results every time. And when you’re ready to dine out and enjoy BBQ done right, we’ll have a seat waiting.
