Learning how to smoke a brisket for the first time can seem intimidating the first time. However, finding a brisket smoker recipe makes it a lot easier. This recipe for smoked brisket is an easy way to get into making your own great-tasting briskets.
If you search the web and start looking for things to smoke Brisket is almost always at the top of the list, but smoking one to perfection can be tough. But is it?
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The best way to smoke the perfect brisket is to keep it simple. When just starting out or just getting back into barbecue. Brisket is about patience and practice. You don’t need to go buy any fancy rubs or anything too extravagant. Where just going to use a simple dry rub of salt and pepper. Plus the added smoke flavor And you will have a great tasting moist brisket.
When it comes to getting a brisket get what you can afford. It goes without saying that the higher the quality the better the chances it will turn out great. Don’t worry though I have had just as good luck with choice cuts as prime cuts of brisket when it comes to smoking.
Helpful Equipment for Smoking
I have included links to the tools and accessories that I use that help make the smoking process easier. They are not required but do make it a lot easier.
- Smoker. I use a Pitboss pellet smoker for this recipe. Use what you have the main thing is you can keep a stead temp at around 225° F.
- Cutting Board. A good cutting board makes it nice for trimming and slicing of your Brisket while saving the blade of your knife.
- Sharp Knife. A good sharp knife is always needed but makes it nice for trimming and slicing your brisket. I use a SAWKIT Boning Butcher Knife. My only problem with it has been getting it away from my wife so I can use it.:)
- Wrapping. We will be wrapping the brisket during the stall. In this recipe I will be using tinfoil, but pink/peach butcher paper is another great option. I use both.
- Meat Themometor. Other than having a cooking method A meat themometor is a must, so you know when you are at the right internal temp of what you are smoking. I have been using Lavatools Javelin PRO and have been very happy with it.
- Meat Probes. This is optional but very nice to have. If your Grill/Smoker does not come with a good set of meat probes. These ThermoPro TP08S Wireless Digital Meat Thermometer are very nice affordable option for montoring your cook.
How Long To Smoke A Brisket
When it comes to Barbecue there is no exact time. For a brisket, though the closest number I can tell you is about 1-1 1/2 hours per pound at 225° F. When it comes to the time it’s more about looks, feel, and internal temp. To keep it simple. Cooking time will vary depending on the size of the brisket and the smoker’s temperature.
The brisket internal temperature you will be looking for is normally between the 195°-205° F range, normally closer to the 205°. When you poke the brisket with your meat thermometer it should slide in like it’s butter.
What Type Of Wood For Smoking Brisket?
There are many options for smoking a brisket.
- Hickory (of course)
- Red Oak.
As of late, I have been using a mixture of Hickory and cherry for my last couple of briskets. I will be using hickory and cherry for this one. The best advice is to try different ones to see what you prefer. Start with something simple like Hickory or Cherry and then try something else next time you cook a brisket.
Tips & Tricks For The Best Smoked Beef Brisket
- Season early. I Prefer to season my brisket 8-12 hours before cooking to let the spices have time to absorb better.
- Inject or not to Inject. This is your call. Once again this one is situational. Everyone has their opinion. I normally inject on brisket flats under 5-6 pounds. They are leaner than the point so can dry out more. I just do it to be safe and because it does seem to help the flavor(opinion)
- Fat cap up or down. When It comes to the fat cap, everyone has their own opinion. I prefer the fat cap up. It all depends on personnel prefrence.. try both and test for your self. From What I have seem with fat cap down you seem to get a better smoke ring. With the fat cap up, There seems to be a bit more tatse.
- Make Sure to let the Brisket rest! Let the brisket rest for atleast 2 hours. You can leave it in the Tin foil or Butcher paper. I have a couple old towls I wrap the brisket in and place it in a cooler. I have done this for up to 6-8 hours, and still had the brisket nice and warm when it was time to slice.
How To Smoke A Brisket
Smoked Brisket is not that tough. It’s all about patience and practice. Keep it simple and give it the time it needs and you can get a great-tasting brisket.
If you have any questions or comments would love to hear them
Let me know if you try it and if so how did it come out?
How To Smoke A Brisket – Easy Brisket Recipe
- Pellet grill/smoker
- 1 6 lb Brisket Flat
- 2 tbsp Kosher salt
- 2 tbsp Ground Black pepper
- The first thing you need to do is pat it dry if needed. Trimming, depending on where you got your Brisket from you might not even need to worry about it. As long as the Fat Cap is not much more than 1/4-1/3 inch thick I don’t worry about it. If your fat cap is thicker than that I would trim it down but make sure to leave at least 1/4 inch or so. A lot of people don’t even bother trimming. Easier to do if it is strait out of fridge
- Mix salt and pepper together in a small mixing bowl if needed. Alot of times this will help you get the seasoning more even.
- Use yellow mustard as a binder and apply Kosher salt and ground Black pepper. Seasoning both sides. season to your liking. I would recommend letting the seasoning have time to soak in 2-3 hours at least. I will do 8-10 hours if I have the time.
- Preheat grill/smoker to 225° F. Place Brisket in Smoker once it is up to temp. If you know where your hot and cold zones are I would recommend placing the thinner section of brisket towards a cold zone. Insert int meat probes if you have them. Once probes start reading 165°-170° F remove brisket. if no probes you might have to check a few times.
- Wrapping is going to help finish the cook, it is going to get us through the stall and get it done. Wrapping in tin foil or pink butcher paper is a preference. I have always used tin foil, but I have been using pink butcher paper more and more. Once wrapped we will place it back on the smoker at 225°.
- We are looking for an internal temp of 195°-205° F. 90% of the time it will end up being 202°-205° F, internal temp range. When you place the meat thermometer in the brisket it should slide in like butter, in the thicker part of the brisket. Once it is in the internal range and there is no resistance it is done.
- Once the brisket is done, Pull it off the smoker. Need to let it rest. I would recommend a resting time of 2 hours for the best results. Leave it covered in whatever you wrapped it in. can always place it in a cooler for extended resting periods.
- Now its time to slice it up and feed the family and friends. Rember you want to cut against the grain if at all possible.