Smoked Brisket
Tender, juicy and completely delicious smoked beef brisket!
Servings: 10 people
Ingredients
- Brisket 7-10+ pounds
- Sharp knife to trim the fat with Fat is easier to trim when it's cold
- Seasonings:
- Salt Don't be timid, beef can take it
- Black Pepper
- Favorite BBQ spice blend or rub
- garlic powder optional
- paprika optional, adds a little sweetness
- Butcher paper
- Aluminum foil - this one is optional may ruin your bark but will keep the brisket juicy.
- Beef Tallow - I used half a jar or about 6 ounces
- Meat thermometer or grill temperature probe
- Towels to wrap brisket in while resting
- A low heat setting for an oven or a really well insulated cooler for resting
Instructions
- See associated recipe post for in depth steps and tricks for cooking. Summarized steps below.
- Trim your brisket - trim excess fat, keeping some on.
- Dry brine over night - season and brine over night in the refrigerator.
- Relax the proteins - bring meat to room temp before cooking.
- Start your cook - fat cap side down, 225 F.
- Check the internal temperature - between 190 F and 200 F. internal temperature.
- Slather the brisket - in beef tallow.
- Wrap the brisket up - wrap in butcher paper or parchment paper if butcher paper can't be found, optional to also wrap in aluminum foil.
- Hot Knife through butter stage - check for your thermometer or probe to slide through your brisket like a hot knife through butter would.
- The rest - wrap in a towel and rest for 5-10 hours or keep covered in a low temperature oven 170 F. or below for 5-13 hours.
- Reestablish your briskets bark - heat pellet grill or smoker to 550 F. and cook brisket uncovered for 15-20 minutes to harden up the bark again.
- Rest for 10 minutes, slice and enjoy.