Smoked Brisket Recipe
User Reviews
5
Smoked Brisket Recipe
Description
The Smoked Brisket Recipe starts with trimming excess fat caps and coating the brisket evenly with a BBQ rub before refrigerating. Low-temperature smoking occurs in two phases: first until the brisket reaches 170°F, then after wrapping in peach butcher paper until it hits 200°F. This slow process allows connective tissues to break down, rendering a tender texture.
After resting uncovered, the brisket should be sliced with a sharp knife to maintain even portions. The recipe suggests using peach butcher paper to enhance smoke absorption and retain juices, which differs from using foil tightly sealed.
Ideal for dedicated smoking enthusiasts, this recipe involves long cooking times but delivers a smoky, well-seasoned brisket suitable for serving with BBQ sauce on the side. Early smoking and proper wrapping are key practical elements of success with this cut.
Ingredients
- 1 pound beef brisket can use packer, point or flat cut
- 1 cup bbq rub enough to completely cover the meat
- BBQ sauce for serving with the meat
Instructions
- Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
- Completely cover the brisket in BBQ rub.
- Cover the meat and refrigerate it for 10-12 hours.
- Preheat the smoker to 250 degrees F.
- Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker fat side down until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
- Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 200 degrees F. This may take 9-10 hours. If you want to increase the speed of cooking, you can increase the temperature to 275 degrees for the last couple of hours of smoking.
- Once the meat reaches an internal temperature of 200 degrees F, remove it from the smoker and let it rest covered 10 minutes. Let it rest uncovered another 5 minutes.
- Slice the brisket. If you notice excessive juice pooling when you cut the brisket, you can let it rest for a few more minutes. Serve with BBQ sauce.
Notes
- Use peach butcher paper to wrap the brisket instead of aluminum foil to retain moisture while allowing smoke penetration.
- Slice the brisket evenly using a sharp knife to maintain slice integrity and texture.
- Begin smoking early as total smoking time may be extensive depending on the brisket size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 79g | 158% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 234mg | 78% |
| Sodium | 300mg | 13% |
| Potassium | 1287mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 9.3mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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