Smoked Pork Brisket
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Prep Time
15 mins
-
Cook Time
6 hrs 15 mins
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Additional Time
2 hrs
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Total Time
8 hrs 45 mins
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Servings
8
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Calories
468 kcal
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Course
Main Course
Smoked Pork Brisket
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Smoked pork brisket is a culinary delight, boasting tender, juicy meat infused with rich smoky flavors that melt in your mouth. When paired with zesty Carolina Mustard Sauce, the combination elevates the dish, adding a tangy kick that perfectly complements the savory brisket for an unforgettable barbecue experience.
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Ingredients
- 1 .5 lb pork brisket boneless, trimmed of excess fat
- kosher salt
- 1 cup yellow mustard
- 1 cup pork rub
- ½ cup apple cider vinegar
- Carolina mustard sauce for serving
Instructions
- Prepare your smoker with wood chips and place a pan of water on the bottom rack.
- Sprinkle salt all over the brisket. Place on a baking sheet and chill for at least one hour, or overnight. (No need to cover the brisket.)
- Smear yellow mustard all over the brisket and then liberally sprinkle on the pork rub. In a spritzer bottle, combine the apple cider vinegar with ½ cup water.
- Smoke the brisket, fat side up, until an internal temperature reaches 165°F, usually about 3 hours. Spray the brisket with the apple cider vinegar mixture once an hour.
- Remove the brisket from the smoker and wrap it in butcher paper.
- Return the wrapped brisket to the smoker and cook until an internal temperature reaches 190°F.
- Remove the brisket from the smoker and place it in a cooler (still in the wrapper) that has been lined with a clean towel. Wrap the towel over the brisket and close the cooler for 1 to 2 hours.
- Remove the brisket from the cooler and take off the butcher paper. Use a sharp knife to cut into slices.
- Serve at once with Carolina mustard sauce on the side (if desired).
Equipments used:
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- The rub can be made up to 3 weeks in advance. The Carolina mustard sauce can be made up to 1 week in advance.
- The mustard acts only as a binder for the rub, it does not impart a mustard taste at all.
- To wrap the brisket, place it in the middle of a rectangular piece of butcher paper, closest to you. Wrap the sides in over the brisket, and then gently turn the brisket over, like a present, until it is covered. See the video for reference.
- Leftovers will keep covered in the fridge for 5 to 6 days. Wrap in foil and heat in a low-temp oven (250°F) until heated through, about 15 to 20 minutes. Or, nuke briefly in the microwave.
Nutrition Information
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Calories
468kcal
(23%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
4g
Sodium
351mg
(15%)
Potassium
260mg
(7%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
800IU
(16%)
Vitamin C
4mg
(4%)
Calcium
315mg
(32%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 4g | 200% |
| Sodium | 351mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 315mg | 32% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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