Smoked Beef Brisket
Smoked Beef Brisket
Ingredients
- 5 pounds beef brisket, flat cut, trimmed of excess hard fat, leaving 1/4 inch of soft fat
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 4 ounces wood chunks, hickory or oak, soaked in water for 30 minutes
Instructions
- 1
Prepare the brisket: Pat the beef brisket dry with paper towels. In a small bowl, combine the coarse black pepper and kosher salt to create a rub. Generously apply the rub all over the brisket, ensuring an even coating on all sides. Allow the brisket to sit at room temperature for 30 minutes.
⏱️ 30 min
- 2
Preheat your smoker to 225°F. Once the smoker is at temperature, add the soaked wood chunks to the charcoal or wood chip tray.
⏱️ 15 min•🌡️ 225
- 3
Place the brisket fat-side up on the smoker grates. Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 165°F. Maintain a consistent smoker temperature throughout this process.
⏱️ 480 min•🌡️ 225
- 4
Prepare the spritz: In a spray bottle, combine the apple cider vinegar and water.
⏱️ 2 min
- 5
Once the brisket reaches 165°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Before sealing, spritz the brisket generously with the apple cider vinegar and water mixture.
⏱️ 10 min
- 6
Return the wrapped brisket to the smoker. Continue to cook at 225°F for another 4-6 hours, or until the internal temperature reaches 200-205°F and the brisket is probe-tender (a skewer should slide in with very little resistance).
⏱️ 240 min•🌡️ 225
- 7
Once cooked, remove the brisket from the smoker. Keep it wrapped and let it rest on a cutting board or in a cooler (without ice) for at least 1 hour. This resting period allows the juices to redistribute, resulting in a more tender and moist brisket.
⏱️ 60 min
- 8
Unwrap the brisket. Using a sharp slicing knife, separate the flat from the point if desired. Slice the flat against the grain into 1/4-inch thick slices. The point can be cubed or pulled apart for different serving options.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Beef Brisket
- 5 pounds beef brisket, flat cut, trimmed of excess hard fat, leaving 1/4 inch of soft fat
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 4 ounces wood chunks, hickory or oak, soaked in water for 30 minutes
Instructions
- 1
Prepare the brisket: Pat the beef brisket dry with paper towels. In a small bowl, combine the coarse black pepper and kosher salt to create a rub. Generously apply the rub all over the brisket, ensuring an even coating on all sides. Allow the brisket to sit at room temperature for 30 minutes.
⏱️ 30 min - 2
Preheat your smoker to 225°F. Once the smoker is at temperature, add the soaked wood chunks to the charcoal or wood chip tray.
⏱️ 15 min•🌡️ 225 - 3
Place the brisket fat-side up on the smoker grates. Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 165°F. Maintain a consistent smoker temperature throughout this process.
⏱️ 480 min•🌡️ 225 - 4
Prepare the spritz: In a spray bottle, combine the apple cider vinegar and water.
⏱️ 2 min - 5
Once the brisket reaches 165°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Before sealing, spritz the brisket generously with the apple cider vinegar and water mixture.
⏱️ 10 min - 6
Return the wrapped brisket to the smoker. Continue to cook at 225°F for another 4-6 hours, or until the internal temperature reaches 200-205°F and the brisket is probe-tender (a skewer should slide in with very little resistance).
⏱️ 240 min•🌡️ 225 - 7
Once cooked, remove the brisket from the smoker. Keep it wrapped and let it rest on a cutting board or in a cooler (without ice) for at least 1 hour. This resting period allows the juices to redistribute, resulting in a more tender and moist brisket.
⏱️ 60 min - 8
Unwrap the brisket. Using a sharp slicing knife, separate the flat from the point if desired. Slice the flat against the grain into 1/4-inch thick slices. The point can be cubed or pulled apart for different serving options.
⏱️ 3 min