Smoked Brisket

Name: Smoked Brisket
Prep time: 1 h
Cook time: 9 h
Total time: 10 h
Yield: 20 people
Ingredients: 12-14 lb boneless trimmed brisket; 1 cup soy sauce; 1/2 cup brown sugar; 1 tbsp liquid smoke; 1 tsp garlic powder; 3 tbsp white vinegar; 4 tbsp kosher salt; 2 tbsp black pepper; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tbsp chili powder; 2 tsp oregano; 2 tsp parsley; 1 tsp sugar; 1/2 cup white vinegar; 1/2 cup canola oil; 1/2 cup red wine; 1 onion; 3 cloves garlic; 1 lemon; 1 tbsp black pepper; 1 tbsp kosher salt

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4.5

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Prep Time
1 hr
Cook Time
9 hrs
Additional Time
6 hrs
Total Time
10 hrs
Servings
20 people
Calories
520 kcal
Course
Main Course
Cuisine
American

Smoked Brisket

Lukas Jenkins

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Create mouth watering Smoked Brisket on a wood or pellet smoker with these simple techniques & delicious marinade, rub and wet mop recipes!

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Ingredients

Servings

12-14 lb boneless trimmed brisket

Marinade

1 cup soy sauce
1/2 cup brown sugar
1 tbsp liquid smoke
1 tsp garlic powder
3 tbsp white vinegar

Dry Rub

4 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder
2 tsp oregano
2 tsp parsley
1 tsp sugar

Wet Mopping Sauce

1/2 cup white vinegar
1/2 cup canola oil
1/2 cup red wine
1 onion sliced
3 cloves garlic crushed
1 lemon sliced
1 tbsp black pepper
1 tbsp kosher salt

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Instructions

Brisket Marinade

Place the brisket in a large bowl or dish, leaving enough room for it to be covered in the marinade.
Combine all of the marinade ingredients in a medium bowl.
Pour the marinade over the brisket to cover.
Cover with aluminum foil and place in the refrigerator for 8-12 hours.
Flip the brisket 2-3 times so that both sides get marinated.
After the brisket has marinated, remove the meat from the marinade and pat dry.

Brisket Rub

Combine all of the dry rub ingredients in a small mixing bowl, then rub generously over the entire brisket.

Brisket Wet Mop

Prepare the wet mopping sauce by placing the vinegar, oil and wine in a medium saucepan over medium/high heat.
Bring to a slight boil, then add the onion, garlic, lemon, pepper and salt.
Reduce to low and simmer for 15-20 minutes.
Cover the wet mop and take out to the smoker to use throughout the smoking process.

Smoked Brisket

Add hickory, mesquite or apple wood, wood chips or pellets to the smoker.
Heat the smoker to 225°F.
Place two large sheets of foil on top of each other in the smoker. Place the brisket fat side down or up, it doesn't matter, on top of the foil.
Brush with the wet mop. Continue brushing with the wet mop approximately every 30 minutes while the meat is smoking.
Smoke the meat to an internal temperature for 200-205°F. This will take approximately 90 minutes per pound of meat or 60 minutes per pound of meat using the Texas Crutch Technique shown below.
Remove the meat from the smoker, place on a cutting board, loosely wrap with foil and let rest for 60 minutes before slicing.
Slice the meat against the grain.

Texas Crutch Technique - optional

To speed up the smoking process and eliminate the "stall" time (see notes below), tightly double wrap the brisket in foil when it reaches an internal temperature between 150-160°F.
If using the Texas Crutch method, brush liberally with the wet mop before wrapping, then discontinue wet mopping throughout the remainder of the cooking process.
Place a meat thermometer in the meat through the foil until it reaches 203°F.
Remove the brisket from the foil and continue cooking directly on the grill grate for an additional 30 minutes.
Remove the meat from the smoker, place on a cutting board, loosely wrap with foil and let rest for 60 minutes before slicing.

Notes

The "stall" time is when the internal meat temperature hits a plateau. This is due to moisture releasing from the meat and cooling down the brisket. This can be combatted by using the Texas Crutch technique.
If time is not an issue, the Texas Crutch technique does not need to be used, as the meat will eventually start to rise in temperature again, it will just take approximately 30 minutes more per pound of meat.
If your butcher has not already trimmed the brisket, you'll want to trim the brisket, leaving at least 1/4 inch of fat cap on the meat.
I recommend hickory wood or pellets for this recipe, but mesquite and apple also work well.
I recommend 1/2 lb of meat per person, so pick out the brisket size based on how many people you're serving.
If using a smaller brisket, cut the ingredients for the rub in half.
The rub ingredients can also be multiplied by 5 or 10 times and stored in an airtight container, such as a mason jar, in the pantry for up to 2 years.

Nutrition Information

Show Details

Calories 520kcal (26%) Carbohydrates 9g (3%) Protein 58g (116%) Fat 25g (38%) Saturated Fat 7g (35%) Cholesterol 168mg (56%) Sodium 2619mg (109%) Potassium 994mg (28%) Sugar 6g (12%) Vitamin A 120mg (2%) Vitamin C 3.5mg (4%) Calcium 35mg (4%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 20people

Amount Per Serving

Calories 520 kcal

% Daily Value*

Calories	520kcal	26%
Carbohydrates	9g	3%
Protein	58g	116%
Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	168mg	56%
Sodium	2619mg	109%
Potassium	994mg	21%
Sugar	6g	12%
Vitamin A	120mg	2%
Vitamin C	3.5mg	4%
Calcium	35mg	4%
Iron	5.9mg	33%