Perfect Smoked Brisket Recipe

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 …

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.

Preview

See Also:

Show details

Texas Style Smoked Beef Brisket Hey Grill, Hey

WEBJun 11, 2019 · 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 …

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.

Preview

See Also: Beef Recipes, Brisket RecipesShow details

Smoked Beef Brisket Simply Home Cooked

WEBMay 24, 2024 · Smoke the beef brisket. Preheat the smoker to 225°F. I use a Traeger pellet smoker along with hickory pellets. Once the smoker …

Rating: 5/5(4)
1. Trim the brisket- Use a sharp knife to remove hard pieces of fat off of the brisket. On the fat cap, you want to make sure that your fat layer is about a quarter-inch thick. You don’t want it more than a half-inch thick. Your seasoning and smoke won’t go through that much fat. On your meat side, you want to remove any membrane or larger pieces of fat. It is okay to remove some meat to give your brisket an overall even shape. If you have a small thin corner of meat, you will want to remove that because it will be get burnt. Here is an excellent and detailed video on how to properly trim your beef brisket.
2. Season your brisket- Now you want to add a generous layer of your choice of seasoning. I prefer coarse salt and coarse pepper. But you can use whatever seasoning you prefer. You want to season the top, bottom, and sides. This will help give you a nice bark to your beef brisket. You want a generous layer because this is a large piece of meat and you want all that flavor to get inside the meat. Let the beef brisket sit for about 30 minutes before putting it on the smoker. This will let the seasoning adhere to the meat. It doesn’t need to marinate for very long.
3. Smoking the beef brisket- Preheat the smoker to 225°F. I use a Traeger pellet smoker along with hickory pellets. Once your smoker is preheated put the beef brisket on with the fat cap up. Everyone has their opinion when it comes to placing your brisket with the fat cap up or down. I have tried it both ways and they are both delicious. Knowing your individual smoker and its hot spot is also important. You want the thickest part of your brisket to be at the hottest part of the smoker. This first step can take about 4 to 6 hours, depending on the size of your brisket. You want the internal temperature of your brisket to be between 160 and 170°F. Be sure to use an instant-read thermometer to constantly check the temperature of the brisket. Now it is time to take your brisket off and wrap it in either butcher paper or heavy-duty foil. Then place the beef brisket back on the smoker with the fat cap up. This step can take from 2 to 4 hours, depending on your brisket size. Knowing when your br
4. Let it rest! Make sure to let the beef brisket sit for at least one hour. I recommend letting it sit for several hours before seeing or cutting it. You want to place the brisket in a warm place where it won’t lose any heat. Most people place it in a cooler for this step since they are insulated. Coolers are not only great for keeping food cold, but also keeping food warm as well.

Preview

See Also: Beef Recipes, Brisket RecipesShow details