6lb Smoked Brisket Recipe

The NoFail Way to Make Smoked Brisket Girls Can Grill

WebOct 9, 2016 · Place the diffuser plate in the grill and add the grill grate. Adjust the top and bottom vents, until the grill stays steady at 225F …

Rating: 4.5/5(146)
1. Trim excess fat from the brisket.
2. Inject the brisket with beef broth. Rub it liberally with brisket rub. Cover and refrigerate overnight.
3. Set the smoker to 225F degrees with your favorite wood chunks, chips or pellets.
4. Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165F degrees. Make sure the smoker maintains a steady temp.

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Smoked Brisket Perfect Every Time Vindulge

WebAug 3, 2022 · Preheat Smoker: Set the smoker to 250 degrees Fahrenheit (F) with both lump charcoal and wood. We use fruit woods for brisket for …

Rating: 4.6/5(103)
1. The day before cooking, trim the excess fat off the brisket, apply olive oil. In a separate bowl, combine your dry rub ingredients, and liberally apply to the brisket. Leave in fridge overnight prior to cooking.
2. The day of cooking, preheat your smoker to 250 degrees F, we use fruit wood like apple or cherry.
3. 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.
4. 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.

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