smoked beef brisket

Texas Style Smoked Beef Brisket

brisket

Tablespoons coarse Kosher salt

Tablespoons black pepper

Tablespoons garlic powder ((optional))

Recipe for Smoked Beef Brisket and common questions and answers.&nbsp;

Smoked Brisket Recipe

extra virgin olive oil

beef rub

Trim and Season

The day before cooking, trim the excess fat off the brisket, apply olive oil. In a separate bowl, combine your dry rub ingredients, and liberally apply to the brisket. Leave in fridge overnight prior to cooking.

Prepare Smoker

The day of cooking, preheat your smoker to 250 degrees F, we use fruit wood like apple or cherry.

Smoke

Place brisket on the smoker (using large tongs) when the temperature is a consistent 250 degrees and insert your two zone meat probes. One for the meat inserted into the flat, and one to monitor the ambient temperature of the cooking chamber.

Wrap

When the internal temperature of the brisket is 165 degrees you will carefully remove the brisket and place onto two pieces of pink butcher paper to wrap. Remove the meat probe, tightly wrap the brisket, and then add the meat probe back into the same general area. Place back into the smoker.

Continue Smoking

Continue cooking at 250 degrees for another several hours until the brisket approaches 195 degrees. At that point, you will use your instant read thermometer to insert and probe the flat and the point for that smooth buttery texture as you check for doneness. Anywhere from 195 to 205 it may be done.

Rest

Then remove, still wrapped and rest for 30 minutes. Or place into a cooler to hold the temperature until ready to serve.

Serve

https://content.jwplatform.com/videos/xVFEchyK.mp4

Smoked Brisket Video

Low and slow is the key to perfectly smoked beef brisket with crusty “bark” and pink smoke ring. Learn to smoke a brisket on a charcoal grill!

How To Smoke Beef Brisket On A Charcoal Grill

beef brisket

Kosher salt

black pepper

cayenne pepper

oregano

chili powder

garlic powder

BBQ Sauce

Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Trim the brisket so as to leave a ¼-inch cap of fat. (Any less and the brisket will dry out; any more, and the fat will prevent the rub from seasoning the meat.)

Rinse the brisket under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the brisket on all sides. If you have time, wrap the brisket in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. Smoking the brisket right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat.

#1 Prep The Beef Brisket For Smoking

Preheat the grill to about 250 degrees F. David preheats the grill about 25 degrees more than where he will smoke the brisket, because there is heat loss when the lid is removed to place the brisket to the grill.

To maintain this low temperature, begin by lighting only about 10 to 16 pieces of charcoal and set up the grill for an indirect Three-Zone Split-Fire. To do this separate the coals into two equal piles on opposite sides of the grill grate.

Meanwhile, heat some water for the water pan. When the water is hot, place a stainless steel bowl or aluminum pan between the two piles of coals on each side of the bottom charcoal grate. Pour in the warm water, the put the cooking grate in place. Close the grill with the lid and allow it to come up to temperature.

#2 Prep The Charcoal Grill For Smoking

When the grill is ready to cook, remove the lid and place the brisket on the hot grate over the drip pan, fat side up, toss a chunk or two of mesquite wood on each pile of coals.

Bring the temperature up to 225 degrees F, using the vents to regulate the temperature.

You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours.

#3 Smoking The Beef Brisket

Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain temperature and smoke.

#4 Low And Slow

When the internal temperature of the brisket reaches about 165 degrees F, the surface evaporation of the brisket causes the meat’s internal temperature to plateau. Pit Masters call this “the stall.” Don’t panic. Just wait out the stall.

#5 Never Mind The Stall

Smoke the brisket until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; monitor the probe thermometer and use an instant-read thermometer, such as a Thermapen to help check for doneness.

The ideal temperature of a properly smoked brisket is 190 degrees F.

It is important to keep in mind that the internal temperature of the brisket can increase by 10 degrees even after it has been removed from the grill. If the internal temperature is 190 degrees F when you take it off the grill, it may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your brisket, which results in dry, chewy meat, no thank you!

#6 Test For Doneness

Take the brisket off the grill and wrap it tightly inside some heavy-duty aluminum foil for at least 1 hour.

Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that have dried out during cooking to absorb some of the juices.

#7 Holding

Slicing a brisket is a bit of a challenge because there are two muscles and the grain flows in different directions. Brisket is easier to chew if you cut it across to the grain. Cut with the grain and it can be stringy and chewy.

Don’t slice the brisket until the last possible minute. Once the brisket is cut, it dries out pretty quickly. When you are ready, Turn the meat fat side up so the juices will run onto the meat as you slice.

Start slicing the flat, cutting across the grain so the meat will fall apart in your mouth about ¼-inch thick, about the thickness of a pencil. Cut off the flat where the point meats it and then they rotate it so the cut is on the side and they slice through the point and flat from the side.

#8 Slicing The Beef Brisket

This is smoked beef brisket. To some people, it’s not barbecue unless it has a sweet red sauce on it. Sorry folks, we celebrate great brisket by not messing with it while it is on the grill. If your brisket is cooked correctly, then slice it and serve it naked, leaving the sauce completely optional.

#9  Sauce

Perfectly cooked meat should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich. If you wish, drizzle some sauce and serve slices of flat fanned out like a deck of cards surrounded by chunks of burnt ends from the point.

#10  Serving

The goal to a well smoked beef brisket is a thick moist slab of meat, a crusty “bark”, a vivid smoke ring, and meat so smokey, it puts you in a food coma.♨ 🍖 😋 Get Daivd's 10 Steps to Smoking The Perfect Beef Brisket HERE: http://bit.ly/TMK-Brisket

The Mountain Kitchen-Smoking Beef Brisket

Melt in your mouth Smoked Brisket with Dry Rub made on a Traeger for the perfect juicy and tender brisket. It&#039;s dry rubbed with simple spices and smoked for hours for moist and flavorful beef brisket from a wood pellet grill.

Smoked Brisket with Dry Rub (Paleo/Whole30)

brisket ((trimmed with 1/4 inch fat cap))

fine sea salt

pepper

smoked paprika

cumin

broth

apple cider vinegar

Make your dry rub mixture. In a small bowl, add salt, pepper, garlic powder, smoked paprika, cumin, and cayenne pepper and mix well to combine. Pat dry brisket. Rub spice mixture all over the brisket, making sure to evenly coat. Wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge.

The next morning, combine the broth and apple cider vinegar in a small spray bottle and set aside.

Start your Traeger or wood pellet grill per the instructions and set on smoke. Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with the broth/ACV mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat. Be patient!

Remove meat and let rest for at least 30 minutes. I like place foil loosely over it or we have wrapped it in parchment paper, wrapped in in a towel, and placed in a cooler to rest. The cooler allows it to stay warm. Thinly slice and serve with sides of choice!

Hi, this recipe looks great!  I have some questions. 1. Can this be adjusted to work with a 2.75 lb brisket? 2. What type of broth do you use? 3.  If the brisket doesn’t have a fat cap can this still work?

Thank you
Glenn

Thank you for giving us a great recipe for our first brisket. We followed the directions exactly on our RecTec smoker and it was tender and beautifully seasoned.

OKG I LOVE BRISKET could eat it everyday always want it when we come down to visit u guys

OMG i love Brisket could eat it every day Always want it when we come to see u guys

This was excellent. Just made it today on our Big Green Egg. Followed the directions exactly and everyone loved it. Thank you!

My Smoked Beef Brisket cooked low and slow yields a delicious, tender, moist perfectly seasoned brisket that almosts melts in your mouth

Easy Smoked Beef Brisket Recipe

beef

olive oil

salt

tsp black pepper

onion powder

tsp cumin

paprika

sumac

Add the seasonings to a small bowl and whisk to combine.  Set aside until needed.If you are smoking just the flat or just the point, and not a whole packer brisket, cut the dry rub seasoning recipe in half.

Trim the excess fat off the top of the brisket.

If using a full packer brisket, separate the flat from the point slicing along the deckle creating two different muscles.  This will  give the brisket more smoking surface as well allowing both cuts to reach the right temperature, since they will usually take a different amount of time to cook.After separating into the flat and the point, give a final trim if needed.

Rub both pieces with olive oil, then apply a liberal coating of the dry rub to the sides, top and bottom of the briskets.

After seasoning the meat, refrigerat and allow to marinate for at least two hours up to 12 hours.  The longer you can let the dry rub soak into the brisket the more flavor it will have.

Remove the brisket from the refrigerator about a half hour to hour prior to placing it in the smoker, giving it time to come to room temperature.Placing cold meat directly in the smoker is too drastic of a temperature change and can cause the meat to become tough and chewy.

Preheat your smoker to 225 degrees F.

When your preheated smoker reaches 225 degrees add your favorite wood chips to your smoke tube. For this recipe I used a mixture of 2/3 hickory and 1/3 apple wood to get the rich smoky flavor of hickory with the light sweetness of apple wood.  It was the perfect combination.

Place the brisket (fatty side up) in the smoker directly on the smoker rack. Place a thermometer probe in the thickest part of both the point and flat as they will more than likely finish at different timesKeep in mind we are smoking for an internal temperature of 195-200 degrees and cooking times may vary.

Over the first 4-6 hours of the smoking process continue to add wood chips to the smoke tube every hour to help the brisket form a good bark on the exterior of the meat. This is very important part of the cooking process and will add robust layers of flavor to your brisket.

When the brisket reaches an internal temperature of 165 degrees remove it from the smoker and wrap in aluminum foil or butcher paper. Place the wrapped meat back in the smoker and continue cooking until an internal temperature of 195-200 degrees has been reached.

This helps cook evenly and retain the moisture in the brisket it also helps move past the stall. The stall is when a large piece of meat reaches a certain temperature and essentially gets stuck and comes to a stand still.A stall happens regularly and is an expected part of the process. Trust the recipe and allow the meat to cook.

When the internal temperature of 195-200 degrees has been reached on each separate piece of the brisket, remove it from the smoker.

Tent the meat with foil and allow it to rest for 30 - 90 minutes prior to slicing.  Tis gives the juices time to redistribute through the meat.When cooking a large piece of meat the longer you can let it rest the better off you will be. Just make sure not to let it go below 165 degrees before slicing.

When the meat has rested, slice it into pencil width slices and serve with your favorite bbq sauce.

Great spice combo. Love it, instructions are clear simple&amp; precise.

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