Smoked Brisket Recipes

Texas Style Smoked Beef Brisket

This Texas Style Smoked Brisket will give you that authentic Texas taste, right in your own backyard!

Prep: 30min

Total: 990min

Yield: 18

Serving Size: 1 serving

Nutrition Facts: calories 282 kcal, Carbohydrate 1 g, Protein 36 g, Fat 1 g, Saturated Fat 4 g, Sodium 775 mg, servingSize 1 serving

Ingredients:

• 1 12-14 pound whole packer brisket
• 2 Tablespoons coarse Kosher salt
• 2 Tablespoons coarse ground black pepper
• 2 Tablespoons garlic powder ((optional))

Instruction:

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5. Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
6. Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.

The Best Easy Smoked Brisket Recipe Ever

The Best Easy Smoked Brisket Recipe – delicious crunchy and juicy brisket bursting with smoky flavor – easy recipe perfect for beginners.

Prep: 10min

Total: 8h45min

Serving Size: 1

Nutrition Facts: calories 137 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1, Sodium 1263 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat

Ingredients:

• 1 15 lb brisket
• Brisket Baste:
• 1 cup beer
• 1/4 cup apple cider vinegar
• 1/4 cup beef stock
• 5 tbsp butter, melted
• Brisket Rub:
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp paprika
• 2 tbsp chili powder
• 2 tbsp kosher salt
• 2 tbsp coarse ground black pepper
• 1 tbsp brown sugar

Instruction:

1. When ready to cook, start the Traeger grill on Smoke (Super Smoke for the Timberline grill) with the lid open until the fire is established (4 to 5 minutes).
2. Set the temperature to 225 degrees F and preheat, lid closed, for 10 minutes.
3. Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt, pepper, and brown sugar in a small bowl.
4. Season brisket on all sides.
5. Place brisket, fat side down on grill grate.
6. Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours).
7. While it is cooking combine the beer, apple cider vinegar, beef stock, and butter to make a brisket baste.
8. When brisket reaches internal temperature of 160 degrees F, remove from grill.
9. Double wrap meat in aluminum foil and pour the brisket baste around the meat within the foil packet.
10. Return brisket to grill and cook until it reaches an internal temperature of 204 degrees F (about 3-4 hours more).
11. Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.
12. Cut against the grain and serve. Enjoy!
13. Can’t get enough? Check out all our recipes.
14. Master cooking this piece of meat from beginning to end and check out our ultimate guide for how to smoke brisket.

Smoked Brisket Recipe

My Smoked Brisket recipe is melt-in-your-mouth juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so easy and so rewarding!

Prep: 90min

Total: 1170min

Serving Size: 1 serving

Nutrition Facts: calories 718 kcal, Carbohydrate 8 g, Protein 88 g, Fat 36 g, Saturated Fat 13 g, Cholesterol 262 mg, Sodium 2691 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 11 pound beef brisket
• ¼ cup Wagyu Tallow (or 3-4 tablespoons of olive oil or mustard, for binding)
• ½ cup coarse black pepper
• ¼ cup coarse salt (plus 3 tablespoons)
• ¼ cup paprika
• 2 tablespoons garlic powder
• apple cider vinegar

Instruction:

1. If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut. Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.Then, spread the tallow around the entire brisket and rub it in well.
2. Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
3. Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
4. Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!

The Ultimate Smoked Brisket Recipe

Recipe for a whole packer smoked Beef Brisket and common questions and answers.

Prep: 60min

Total: 690min

Yield: 8

Serving Size: 1 pound

Nutrition Facts: servingSize 1 pound, Carbohydrate 8 g, Protein 424 g, Fat 160 g, Saturated Fat 54 g, Cholesterol 1266 mg, Sodium 1616 mg, Fiber 1 g, Sugar 1 g, calories 3279 kcal

Ingredients:

• 12 – 15 pound packer brisket, (flat and point)
• 1/4 cup extra virgin olive oil
• 1 cup beef rub

Instruction:

1. Season Brisket: The day before cooking, trim the excess fat off the brisket, apply olive oil to brisket. In a separate bowl, combine your dry rub ingredients, and liberally apply to the brisket. Leave in fridge overnight prior to cooking covered in plastic wrap.
2. Preheat Smoker: The day of cooking, preheat your smoker to 250 degrees F, we use fruit wood like apple or cherry.
3. Smoke Brisket: Place brisket on the smoker (using large tongs) when the temperature is a consistent 250 degrees and insert your two-zone meat probes. One for the meat inserted into the flat, and one to monitor the ambient temperature of the cooking chamber. Smoke for up to six hours until it’s ready to wrap.
4. Wrap Brisket: When the internal temperature of the brisket is 165 degrees you will carefully remove the brisket and place onto two pieces of pink butcher paper to wrap. Remove the meat probe, tightly wrap the brisket, and then add the meat probe back into the same general area. Place back into the smoker to continue smoking until it’s done.
5. Continue cooking at 250 degrees for another several hours until the brisket approaches 195 degrees. At that point, you will use your instant read thermometer to insert and probe the flat and the point for that smooth buttery texture as you check for doneness. Anywhere from 195 to 205 it may be done.
6. Remove and Rest: Once the brisket is done, remove, still wrapped in butcher paper, and let it rest for 30 minutes (or place into a cooler with NO ice to hold the temperature until ready to serve).
7. Slice and Serve: Slice against the grains and serve.

EASY smoked brisket recipe to nail it your first time

FAQ

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