smoked brisket

Texas Style Smoked Beef Brisket

brisket

Tablespoons coarse Kosher salt

Tablespoons black pepper

Tablespoons garlic powder ((optional))

Super easy to cook Buttery Tender Juicy BBQ Instant Pot Brisket! You'll love this Irresistibly Delicious Beef Brisket with smoky-spicy homemade bbq sauce.

Instant Pot Brisket

liquid smoke

(26 grams) brown sugar

(5 grams) chili powder

(4 grams) black pepper

(2.4 grams) onion powder

(2.8 grams) garlic powder

(3 grams) cinnamon powder

(6 grams) coarse kosher salt

(1 grams) cumin seed (, ground)

(1 grams) fennel seed (, ground)

¼ teaspoon (0.5 grams) cayenne pepper

(205 grams) medium onion (, sliced)

garlic (, minced)

(250 milliliters) ketchup

stock

(15 milliliters) maple syrup

(15 milliliters) honey

(30 milliliters) apple cider vinegar

Dijon mustard

(13 grams) brown sugar

Dry Rub Brisket: In a glass mixing bowl, mix dry rub ingredients together. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate into the meat).

Pressure Cook Beef Brisket: Add sliced onion, minced garlic, 1 tbsp (15ml) maple syrup, 1 tbsp (15ml) honey, 2 tbsp (30ml) apple cider vinegar, 3 - 5 drops liquid smoke, and ½ cup (125ml) unsalted chicken stock to Instant Pot. Mix well. Add marinated brisket in Instant Pot. Pressure Cook at High Pressure for 75 minute and Natural Release for 15 minutes. Remove the lid carefully.

Thicken Homemade BBQ Sauce: Carefully place cooked brisket on a chopping board and let it rest.&nbsp;If desired, use a fat separator to remove the oil from the BBQ sauce.&nbsp;Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then "Saute" button. Mix in 1 cup (250ml) ketchup, 2 tbsp (30g) Dijon mustard, and 1 tbsp (13g) brown sugar in Instant Pot. Let the BBQ sauce thicken by simmering for 8 - 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.

Serve Instant Pot Brisket with Yummy BBQ Sauce: Generously brush the addictively yummy BBQ sauce all over the brisket.&nbsp;If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.&nbsp;Slice your brisket against the grain to maximize tenderness.&nbsp;If you didn't marinate the brisket long enough, sprinkle some salt on the sliced briskets to season them better. Serve with the awesome BBQ sauce.&nbsp;Your delicious &amp; beautiful BBQ Brisket is ready to serve! Enjoy~ :)

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

Smoked Brisket Recipe, The Sous-Vide-Que Way

brisket flat,

teaspoon Morton’s

black pepper

Big Bad Beef Rub

The only thing it takes to create amazing brisket on a pellet grill is time. With a few simple seasonings, some butcher paper, and plenty of low and slow hours on a pellet grill, you will blow your friends and family away with this brisket. https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-hot-bbq-rub

Pellet Grill Brisket

whole packer brisket (16lbs)

Killer Hogs Hot Rub

Killer Hogs TX Brisket

Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.

Season the brisket with Hot Rub followed by TX Brisket Rub.

Rest brisket for a few hours before placing on pit.

Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.

Place brisket fat side down on pellet grill and smoke for 8 hours.

Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker. 

Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.

Rest brisket in a dry cooler for 2 hours.

Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends. 

I haven't done this recipe yet but at that low of heat depending on your hopper size it should be fine cooking over night, it takes me about two cups of pellets for every hr I'm cooking...

Malcolm, you do not know the effect you had on this old worn out Marine.  I retired after thirty two yeas service,  thought this going to be the high part of my life.....wrong.  I was totally lost, not knowing what to do or anything else, I was getting to the point of what the heck,I am just flat out worthless.  I did not care if tomorrow came or not.  Then I started watching your videos on you tube, why,  I could not tell you, the more I watched the more interest came about.  Being  retired military I can not afford a good grill, I am limited on cuts of meat I can buy but Malcolm your videos gave me some thing to look at and wonder if i could BBQ like  that, you put meaning back where it used to be.  I look forward to new videos.  Thank you for giving me some thing to fill the hole I was in.......!

Hi just wandering, every time I cook brisket it always comes out really stringy, and I was just wandering if their is anything that I'm doing wrong.
Thanks Brian

May have been sliced with the grain of the meat, instead of against it?

Malcom, I’ve used a lot of your recipes and none disappoint, I appreciate the easy to follow videos and the recipes !

I am having an issue with consistency on brisket I hope you can help me with...I have  cooked 7-8 full briskets on my Traeger pellet grill and have followed time and temp recommendations and most have been perfect. I have had 2 instances where the  Flat was good but Point has been tough and unedible. Wondering if I’m doing something wrong or just got a bad brisket, thx

Awesome pellet grill brisket.  My Traeger does not have a 195 degree setting, so I did about 9 hrs on smoke at 180 degrees.   Had like a half inch smoke ring.

Happy Independence Day!

Tried this brisket for the first time over the weekend on our Yoder 480 and it turned out phenomenal.  Used pecan pellets and had an incredible smoke ring although I was cooking a 12 pound brisket it did take me around 18 hours to achieve 200 internal temperature but I believe that was due to the stall I encountered

Your recipe and instructions were excellent.  The amount of detail was great.  I just made my first brisket today.  It came out perfect, smoky, tender with nice bark.   I used a pellet smoker to cook the 16 lb brisket with salt/pepper and crusting rub.   The butcher paper that I ordered didn't arrive in time, so I used parchment paper which worked great.    I followed your timing with slow smoke over night followed by wrapping and finishing plus long rest.  Thanks.   I will be making brisket again.

I use a basic S&amp;P rub on mine, let it sit for 1 hour before placing in fat cap up in my pitboss copperhead on the rack above a pan of water under in the drip tray. Set the smoker to "smoke" setting for 1 hour them spritz with apple juice before bumping temp to 225°. Continue to spritz every hour until internal temp reaches 165 (usually around 4 to 6 hours...your results may vary... I usually cook 60 to 100 lbs per time). Once at 165° I wrap in peach butcher paper as above until internal temp of 203° is achieved at which time I pull from heat and wrap the brisket and paper in aluminum foil then wrap the foil wrapped meat in an old towel and place in cooler for up to 6 hours to rest. Super tender every time.

Followed Malcom’s directions using my Camp Chef pellet grill with Traeger Oak pellets. 

12 lb brisket; ran it for 8 hours @ 200F from 23:30 to 07:30. Sprayed it down with some water once at 3:30. Wrapped it up and took it to an IT of 201F by 13:15. 

After a 3 hour rest in the cooler, I unwrapped, sliced, and got rewarded with absolute perfection. Bark was perfectly set and the smoke flavour was very pronounced. Flat stood up to slicing and pulled apart beautifully with little resistance. Point was to die for. 

Budget yourself 1.25 hours per pound and do not rush it or crank the heat. Give yourself lots of time and take it up to at least an IT of 200.

This recipe is a winner 5/5

I adjusted the times for a smaller brisket but generally followed your lead.  Got a killer crust, gorgeous smoke ring, and the pull was perfect.  Thanks for the solid instructions!

Amazing brotha!  Keep up the videos and good work
You're a legend my friend

You are the man Malcom! This recipe made for an amazing brisket. Smoked up an 18+lb beauty this weekend on my Timberline, and it turned out fabulous. Came in just over the 15 hour mark, which surprised me a bit with the extra weight. So moist and delicious. Good thing...  because we are gonna be working through it for a few more days of leftovers! Thanks!

I made my first brisket the other day following this recipe and it was awesome!! Thanks for the detailed video. I can’t wait to make this again.

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than makiwith temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

This was my second time using this recipe. First time it was good but I didn't wrap as tight and I cooked fat up. This time I followed it to a tee other than making some slight adjustments with temperature a bit here and there and OMG it was absolutely amazing. Great bark, beautiful smoke ring, juicy and extremely flavorful. I nailed it!!! Thank you

Awesome. I’ve tried multiple recipes and this one is it. I do occasionally inject beef broth and spices

I loved it. I am going to make this recipe tomorrow. Thank You a lot. Are you going to share more recipes in near future? If "YES" then I am going to bookmark your website right now.

We’ve used this recipe several times now and it’s pure gold!
Everyone is amazed how a brisket can be this good, including myself as I didn’t like beef briskets until now!

https://www.youtube.com/watch?v=Dn5ZJz2Ta78

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker 

#smokedbrisket #pelletgrillbrisket #howtobbqright
 
Brisket smoked on a Pellet Grill 

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6" Boning Knife https://bit.ly/H2QKnife6
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
- White "Hand Saver" Gloves https://bit.ly/HandSaver
- Butcher Paper for Briskets http://bit.ly/H2QButcherPaper
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Red "Meat" Cooler https://amzn.to/2XiSTq7
- Red Handle 12" Slicing Knife http://bit.ly/H2QKnife12inch

The only thing it takes to create amazing brisket on a pellet grill is time.  Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill. 

I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket.  I use a layer of my Killer Hogs Hot BBQ Rub http://bit.ly/TheHotRub and then a layer of my Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket  

You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.  

When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets.  At 11:00 the brisket goes on fat side down -  just make sure you have plenty of pellets in the hopper.  

After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”.  Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.  

Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”.  Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT http://bit.ly/ThermoworksDOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.  

Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing.  Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours. 

After the rest, remove the brisket and slice!  This brisket will rival any “stick burner” out there.  The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.  

Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket

Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat.  Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.  
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat.  Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.  

Connect With Malcom Reed: 
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For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Brisket on Pellet Grill

  Texas BBQ is famous for making the meat the star of the show and keeping sauce to a minimum and on the side. Following that tradition, this smoked Texas Style brisket recipe keeps things to a minimum, allowing the   beefy flavor and texture   to shine. Rich, tender, and full of natural flavors, this recipe is one that will be well worth the smoke time.   Tips for Smoking Brisket          If this is your first time smoking a brisket, we advise you to check out our  Big Bossin Guide  on How to Smoke a Brisket.     Be sure to read our article on how to get the perfect bark on all kinds of barbecue meats.  Note: It is recommended to use  Hickory Hardwood Pellets   with this recipe.  This recipe uses Pit Boss    Beef and Brisket Rub seasoning.    

Texas Style Smoked Brisket

Cup Apple Cider Vinegar

(any brand) Beer, Can

Pit Boss Beef and Brisket Rub

10-12 Pound Whole Beef Brisket

Worcestershire Sauce

Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. 

Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. 

Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. 

Flip the brisket over and trim the fat cap to ¼ inch thick. 

Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning. 

In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.

Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours. 

Baste the brisket with the mop sauce every 2 hours to keep it moist. 

Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).

Remove the brisket from the smoker and allow to rest for 1 hour before slicing. 

  You’re not a barbecue master until you’ve smoked a   packer beef brisket cut   Pit Boss style. This one uses the cooler method to rest the barbecue beef brisket, to improve texture and overall appearance.    Seems like although most everyone who buys a pellet smoker wants to try smoking a brisket at least once in their journey. Few, however, make it past that first smoke with the confidence to try again. Use these easy to follow instructions which detail the process step by step so you can get a tender and juicy brisket cooked all on your pellet grill.   Master this one and you’ll be the reigning BBQ king or queen of your block. 

Barbecue Beef Brisket

Beef Soup, Campbells Can

- 12 to 14 lb Packer Beef, Brisket

The night before you plan on cooking the brisket, trim the surface fat off the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat. 

Place the brisket in an unscented trash bag or on a sheet pan fat side up and season the meat side liberally with your favorite Rub. Let rest on the counter for 30 minutes until the rub is all soaked up. Flip the brisket over and season the fat side liberally. Cover or wrap up the brisket and put in the fridge overnight. 

Prep your Grill by cleaning the grates, grease tray and firepot is clean. Start the grill and set to 250°F. 

When grill has settled to 250°F place brisket in center of grill fat side down and cook for 4 hours. 

After 4 hours, insert the meat probe into the fat seam between the point and flat so the end of the meat probe is in the center of the fat seam and continue to cook for about 2 more hours. 

Prep aluminum foil to wrap the brisket in by tearing off 4 sheets of foil at least twice as large as the brisket. Plus one more piece about the same size as the brisket. 

When the meat thermometer reads 150°F to 160°F wrap the brisket in foil by placing the brisket fat side down on 2 sheets of foil. The cover with the other 2 sheets of foil and tightly roll/fold 3 sides up to seal – leaving one side open. Leave the meat probe in place in the brisket and lay the probe wire between the bottom and top foil sheets. Roll/fold the meat probe wire between the foil sheets as you are closing the foil. Dump the can of Campbell&#039;s Beef Consume into the foil through the open end and roll/fold that end closed. 

Place the small foil sheet on the grill grate and place the foil-wrapped brisket on the small foil sheet on the grate. The small foil sheet will prevent the foil from sticking to the grate to prevent the foil from ripping and losing the foil juice that you can use later. 

Continue to cook until the meat thermometer reads 200°F. Then unwrap one or two sides of the foil being careful not to lose any of the liquid in the foil. Insert a dinner fork into the flat portion of the brisket – if it goes in and out like a hot knife through butter it is done, if it has very much resistance, seal the sides of the foil and place back in grill and cook until the meat thermometer reads 205°F and test for tenderness again. 

When the brisket is done, remove from grill, wrap in a clean towel and place in a small clean cooler to rest for at least 2 hours. 

When ready to slice, remove brisket from foil. Separate the point end from the flat end by running your slicing knife down the fat seam. Slice the brisket across the grain into slices just thick enough to hold together. 

Cube the point section into ½ in sq cubes by slicing ½ in slices across the grain first and then ½ in slices with the grain. 

Place all slices and cubes into a pan and pour some of the liquid from the foil over the brisket. 

Serve with your favorite BBQ Sauce on the side. 

  Let’s face it, there’s some brisket recipes out there that have so many steps in the process, it can be intimidating  for anyone that isn’t a BBQ pitmaster. Some call for you to wrap it in butcher paper and throw into a cooler to have  it rest for a couple of hours before smoking it again! But if you’re looking for an easy smoked brisket recipe that  will let you set it and forget it while you go do something else? Look no further than this simple 3 step recipe that  delivers a delicious  beefy meal.Brisket Smoking  Tips  Follow these easy tips for a successful and tasty brisket.Opt for a Choice or Prime Graded Brisket  Choice has a fair amount of marbling (fat to meat ratio) while Prime seems to have the best in terms of balance and  flavor. Some people swear by Wagyu, but the fat ratio is too high for what you pay for in our opinion. Select won’t  give you enough fat or flavor and is easy to dry out during a long smoke.Be sure to remove enough fat from the Brisket cap  You want only about ¼ inch of fat on the surface of the brisket.  Excess fat can prevent or delay the formation of the pellicle  which is the hard layer that forms while heat is applied to the meat. The pellicle holds the glaze formed by the  dissolving spices which eventually form the bark. Use a Nut Hardwood vs a Fruit Hardwood  Nut woods like hickory, oak, mesquite, and pecan tend to generate more smoke and stronger smoke flavors than fruit  hardwoods like apple and cherry.  We recommend using our Classic Blend Hardwood Pellets  with this recipe which contains a blend of Mesquite, Hickory, and Pecan hardwoods.  This recipe uses the  Pit Boss Beef and Brisket Rub seasoning

Classic Smoked Brisket

12-15 lbs Beef, Brisket

Turn your Pit Boss to smoke mode, let the fire catch and then set your grill to 225°F.  

While your grill is heating up, trim your brisket of excess fat (you’ll want to leave about ¼ of an inch of fat so the meat stays moist during the long cooking process) , and season with your favorite rub - whatever floats your boat! Place your brisket on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until the internal temperature reaches 190°F. 

Wrap in pink butcher paper and then wrap that in a towel. Let it rest in the cooler for up to an hour so the juices can sit. 

If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect &quot;how to&quot; recipe to help you get it done to perfection.

Authentic Texas-Style Smoked BBQ Brisket

beef

beef broth

Morton coarse kosher salt ((approximately ½ teaspoon per pound))

Trim. Trim off most of the fat cap but leave about 1/4&quot;. Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you&#039;re done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.

Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.

Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don&#039;t want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now&#039;s the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1&quot; apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don&#039;t get squirted in the eye.

Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.

Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F. We want to cook at about 225°F, but the temp will drop a bit once you open the lid and load in the cold meat.

Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don&#039;t let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. 

Wrap (optional). The meat&#039;s internal temperature will move steadily upward to somewhere around 150 to 170°F, and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F, it will power right through the stall and cut your cooking time significantly.

Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant&#039;s restaurant in Kansas City &quot;The main course at Bryant&#039;s, as far as I&#039;m concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I&#039;m in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I&#039;m left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free.&quot;

Temp it. When the meat temp hits 195°F, start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F, usually at around 203°F.

Cheating. Here&#039;s my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2&quot; to 3/4&quot; cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don&#039;t let them burn. When they&#039;re done, keep them warm in the faux cambro with the flat.

Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F for several hours. Click here for our cooler reviews.

Slice (How do I slice brisket?). Don&#039;t slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn&#039;t burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don&#039;t use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.

Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1&quot; at the left and right edge to 4&quot; or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.

(I) The easy methodLop off about 1&quot; from the thick end and about 2&quot; from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests &quot;lean&quot; or &quot;fatty.&quot; Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).

(II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago&#039;s Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.

Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.

Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.

Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2&quot; thick or more in there, and that makes the slices inedible.

The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.

Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.

Slice the center section as shown, from the outer edge in.

Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.

Sorkin then fans the slices on a bun. Notice the line separating flat and point.

Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.

(III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4&quot; thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.

Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here&#039;s one of my faves: At Joe&#039;s KC in Kansas City the serve a sandwich called the &quot;Z-Man&quot;. It&#039;s thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.

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To Make The Best Smoked Texas Beef Brisket Use This Recipe

This Coca-Cola And Jack Daniels Smoked Brisket Recipe is the perfect combination of a cocktail made to flavor a brisket! Pair the injection with a dry rub! This brisket turns out so tender and full of flavor, plus the meat makes amazing leftovers and in other recipes as well.

Coca-Cola And Jack Daniels Smoked Brisket

Can Coca Cola

Cup Beef Broth

Tbsp Jack Daniels

Tsp Garlic Powder

Metal Injector

Pitboss Brisket Rub

Pepper

Trim some of the fat off of your Brisket I do leave most of the fat on the bottom to allow that to help keep the meat juicy.  I had a 15lb Brisket this time, you order one from Snake River Farms or Omaha Steaks if you can&#039;t find brisket locally.

Since I use Better Than Beef Bouillon my beef broth was a bit warm still so the powders dissolved fast!

In a bowl or Pyrex glass measuring cup mix the beef broth, Jack Daniels, Coca-Cola, Worcestershire Sauce, and Garlic Powder.

If you are using a Pit Boss set your smoke setting at P4, I started mine at 8 am in the morning with the smoke setting.  For pellets, I used a Fruit Blend, but this would also be good with Mesquite pellets.

Turn up your smoker to 200 degrees 3 hours later, you can use a basting mop to mop your brisket more with Coca-Cola

4 hours later I turned the heat up to 225 for an hour and a half and then removed the brisket.

Allow to rest and then slice and serve!

How To Smoke Coca-Cola And Jack Daniels Smoked Brisket

This sous-vide-que smoked brisket recipe is smoked briefly with your favorite smoking wood to add a true barbecue flavor.

Sous Vide And Smoked Texas-Style BBQ Brisket Recipe

beef brisket flat

salt

Prep. Trim off most of the fat cap but leave about 1/4-inch. Season the brisket with kosher salt. If you can, refrigerate the brisket uncovered for 12 to 24 hours to give the salt time to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat.

Prepare a sous vide immersion circulator, such as Joule by ChefSteps or Anova Culinary Sous Vide Precision Cooker, according to the manufacturer&#039;s instructions and set the water temperature for 150°F.

Place the whole brisket in a jumbo (2 or 2.5-gallon) sealable storage bag. Alternatively you can divide the brisket into two halves and place each half in a separate gallon size sealable freezer bag. Carefully submerge the freezer bag in the water bath until most of the air has been removed and then seal the bag. Completely submerge the sealed bag, and cook the brisket for 30 hours.

Once the brisket has finishing cooking, remove the bag from the water and submerge in a large container filled with a 50/50 mix of ice and water until the meat’s core temperature reaches a safe range of 34-38°F, at least 30 minutes. At this point, the brisket can be refrigerated until you are ready to grill (up to two days ahead of time) or frozen for future use. Thaw before grilling.

Fire up. Prepare a smoker for indirect cooking, adjusting the vents to maintain a temperature of approximately 225°F. If you’re using a charcoal grill, prepare it for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the charcoal grate to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off (the indirect side) and the other half is heated enough to maintain a temperature of approximately 225°F on the indirect side, adding wood chunks or chips to the direct side.

Cook. Once the smoker or grill is ready, remove the brisket from the freezer bag and season liberally with either coarse ground black pepper for a traditional Texas-style brisket or Big Bad Beef Rub. Place it on the smoker. The liquid in the bag can be refrigerated for future use. If you’re using a grill, place it on the cooler side of the grill as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the brisket in order to force the smoke over and around the meat. Allow the brisket to smoke until it reaches an internal temperature of 125°F, about 1 hour. Note that the interior of the brisket will already be perfectly cooked from the sous vide step. The goal is to simply reheat and smoke the brisket without overcooking it.

Serve. Remove the brisket from the smoker or grill, slice it against the grain, and serve immediately.

Burnt ends are typically made from the thicker portion of the brisket, which makes for some flavorful and super tender burnt ends. These things are packed with an intense smoke flavor after cooking over wood for 15 hours. Then they are caramelized in a tangy, sweet Kansas City-style barbecue sauce.

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