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Smoked Beef Brisket
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Smoked Beef Brisket

Smoked Beef Brisket is juicy, tender but chewy and a whole lot easier than folks lead on. Learn all about smoking the best beef brisket with minimal effort.

Prep Time
30 mins
Cook Time
10 hrs
Additional Time
1 hr
Total Time
11 hrs 30 mins
Servings: 16 servings
Calories: 353 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 pound beef brisket
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper cracked
  • 1 tablespoon granulated garlic

Instructions

    Cup of Yum
  1. Trim the brisket. Place the meat point side down on a cutting board. Remove silver skin and any excess pocket of fat.
  2. Flip it over and remove excess fat from the point side. Trim the fat cap to about ¼ inch thick.
  3. Generously salt the meat on both sides. Place on rimmed baking sheet.
  4. Refrigerate 12-24 hours, uncovered.
  5. When you are ready to smoke. Remove the meat from the fridge. Mix the rub ingredients together well. Sprinkle on generously and rub into meat.
  6. Set up your pellet smoker, charcoal smoker or electric smoker. Heat to 225°F. We like to use fruit wood like, apple or cherry but you can use hickory, oak, or mesquite too.
  7. Once smoker has come to temp, place the meat on a rack in the smoker. Either side up is fine. We generally place the fat cap up.
  8. Place the probe thermometer in the meat, if your smoker has one. Smoke until internal temperature reaches 165°F.
  9. Roll out a large piece of aluminum foil, butcher paper or parchment paper on a large work surface. Wrap the roast like a package.
  10. Return the brisket to the smoker, seam side down.
  11. Continue cooking until internal temperature reaches 200 to 205°F.
  12. Very important! Let meat rest a minimum of 30 minutes up to 2 hours.
  13. Separate the flat from the point (the grain of the meat is opposite in the two muscles). Slice both parts against the grain with a sharp knife into ¼ to ½ inch slices.

Notes

  • Depending on what type of smoker you have, we like to use cherry or apple wood or pellets. If you don’t have access to those you can use hickory, mesquite or oak but we prefer the sweeter flavor of the fruit.
  • Somewhere between 160°F and 175°F your brisket will undergo what is referred to as the stall. This is a time period that can actually be a couple hours long, where the internal temperature of the meat doesn’t climb as you would expect it to.
  • The stall is the time when you should wrap the meat. This is referred to as a Texas crutch. This will speed up the period of the stall. By this time, the meat should have developed a nice bark. Typically you wrap the meat in pink butcher paper, or tin foil. We have found that parchment paper works just as well as butcher paper and then you don’t lose the smoke flavor like you would with foil. Also, we don’t have to store a extra huge roll of paper.
  • It would nice if we could give you an exact cook time but there are too many factors involved, including; the size of the roast, the variation in the temperature of smokers, how many times you open the door or raise the lid, and the individual cut of meat itself.

Nutrition Information

Calories 353kcal (18%) Carbohydrates 1g (0%) Protein 47g (94%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Cholesterol 141mg (47%) Sodium 615mg (26%) Potassium 756mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2IU (0%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 4mg (22%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%
Carbohydrates 1g 0%
Protein 47g 94%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 141mg 47%
Sodium 615mg 26%
Potassium 756mg 16%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 2IU 0%
Vitamin C 1mg 1%
Calcium 14mg 1%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.