Smoked Brisket Done Right
User Reviews
5
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Prep Time
30 mins
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Cook Time
16 hrs
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Additional Time
1 d
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Total Time
1 d 16 hrs 30 mins
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Servings
24 servings
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Calories
474 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Smoked Brisket Done Right
Description
This smoked brisket recipe begins by preparing a marinade of melted unsalted butter infused with pressed garlic and black pepper, combined with beef broth, Belgian ale, and salt. This mixture is injected into the whole brisket to deeply flavor and moisten the meat. After marinating overnight, the brisket is patted dry and coated with a rub of sea salt, granulated garlic powder, granulated onion powder, and ground black pepper. The rub adds a layer of savory seasoning that complements the marinade.
The brisket is then smoked at a controlled temperature, allowing the fat to render slowly and the flavors to meld, producing tender meat with a well-developed smoky bark. The process highlights seasoning balance and moisture retention, key to achieving a juicy and flavorful final dish.
This brisket works well as a centerpiece for a barbecue meal and can be sliced for sandwiches, paired with classic sides. The overnight marinade step is essential for tenderness and depth of flavor, while careful application of the rub tailors the seasoning to taste.
Ingredients
- beef brisket whole
For the marinade
- 2 cups beef broth
- 1/3 cup Belgian ale or any other beer that you like
- 1 1/2 unsalted butter sticks of
- 8 cloves garlic pressed
- 1 tsp kosher salt or sea salt
- 1 tsp black pepper
For the rub
- sea salt or kosher salt
- granulated garlic powder
- granulated onion powder
- black pepper ground
Instructions
- Drop 1 1/2 sticks of unsalted butter in a small microwave-proof bowl. Add 1 tsp of black pepper and 8 pressed cloves of garlic. Microwave for 1 minute or until the butter melts. Remove the bowl from the microwave and let the butter infuse with garlic and pepper for 5 minutes. Strain the butter into the bowl with the beef broth, add the beer, salt, and whisk well.
- Next, inject the mixture into the brisket. Stir well each time before refilling the injector. You may want to cover the meat with a large sheet of plastic to prevent splattering. When done, cover with foil or plastic and refrigerate overnight.
- The next day, remove the brisket from the pan and pat dry with paper towels. Give it a light coating of salt, pepper, and granulated garlic and onion all over. Pat with your hand to help the seasonings stick. The amount of rub is up to you. If you like your brisket more peppery, add more pepper.
- Transfer the meat to the preheated smoker. Do not throw out the marinade or wash the marinade pan, keep it refrigerated.
- Smoke the brisket at 200F - 225F for 10-12 hours. Transfer the meat back to the pan and cover loosely with foil. Let the brisket cool down to room temperature, cover tightly and refrigerate again.
- The following day, preheat the oven to 250F and cook the brisket cover with foil for 4 hours.
- Remove from the oven, loosen the foil and let rest for 10-15 minutes. Transfer to a cutting board, slice and serve with your favorite side dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 1g | 0% |
| Protein | 63g | 126% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 411mg | 17% |
| Potassium | 1015mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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