Smoked Brisket
Smoked Brisket
Ingredients
- 1 whole packer brisket, 12–15 pounds
- 1/4 cup yellow mustard, as needed, for binder
- 1 cup coarse ground black pepper
- 1 cup kosher salt
- 1/4 cup cayenne pepper
- 1 cup granulated garlic
- 1/4 cup rendered beef tallow, optional, for extra moisture
Instructions
- 1
Trim the brisket: Start with a whole packer brisket. Trim excess fat, leaving about a 1/4 inch fat cap. Shape the brisket evenly for consistent cooking, removing any pieces that would not be served.
⏱️ 20 min
- 2
Prepare the rub: In a medium bowl, combine the coarse ground black pepper, kosher salt, cayenne pepper, and granulated garlic. Mix well.
⏱️ 5 min
- 3
Apply binder and season the brisket: Lightly coat the brisket with yellow mustard to help the seasoning stick. Evenly apply the prepared rub across the entire brisket, patting it in to coat all surfaces.
⏱️ 20 min
- 4
Preheat the smoker: Set your smoker to 275°F and allow it to stabilize at this temperature. If using a drum smoker, adjust vents for airflow, leaving them about a thumb-width open.
⏱️ 30 min•🌡️ 275
- 5
Smoke the brisket: Place the brisket on the smoker grate with the meat-side up and the fat-side down. Cook for approximately 8 hours, or until the internal temperature of the brisket reaches 165°F. This phase helps to build a flavorful bark.
⏱️ 480 min•🌡️ 275
- 6
Wrap the brisket: Once the internal temperature reaches 165°F, carefully remove the brisket from the smoker. Lay out two pieces of butcher paper, slightly offset. Optionally, spray the butcher paper with a little water to make it more pliable. Place the brisket on the butcher paper. If desired, add rendered beef tallow to the brisket for extra moisture. Wrap the brisket tightly in the butcher paper, folding it like a 'Christmas present' and tucking in the sides.
⏱️ 15 min
- 7
Finish the cook: Return the wrapped brisket to the smoker. Continue cooking at 275°F until the internal temperature reaches 200–205°F. This stage is where the brisket becomes tender.
⏱️ 585 min•🌡️ 275 - 8
Rest the brisket: Once the brisket reaches 200-205°F, remove it from the smoker. Unwrap the brisket slightly to release excess steam, then re-wrap it and place it in a pan. Rest the brisket for at least 3 hours; a longer rest will result in a more tender and juicy final product.
⏱️ 180 min
- 9
Slice and serve: After resting, unwrap the brisket. Slice the brisket against the grain into desired thickness. Serve immediately and enjoy the juicy, tender results.
⏱️ 10 min
Kitchen Tools
Smoked Brisket
- 1 whole packer brisket, 12–15 pounds
- 1/4 cup yellow mustard, as needed, for binder
- 1 cup coarse ground black pepper
- 1 cup kosher salt
- 1/4 cup cayenne pepper
- 1 cup granulated garlic
- 1/4 cup rendered beef tallow, optional, for extra moisture
Instructions
- 1
Trim the brisket: Start with a whole packer brisket. Trim excess fat, leaving about a 1/4 inch fat cap. Shape the brisket evenly for consistent cooking, removing any pieces that would not be served.
⏱️ 20 min - 2
Prepare the rub: In a medium bowl, combine the coarse ground black pepper, kosher salt, cayenne pepper, and granulated garlic. Mix well.
⏱️ 5 min - 3
Apply binder and season the brisket: Lightly coat the brisket with yellow mustard to help the seasoning stick. Evenly apply the prepared rub across the entire brisket, patting it in to coat all surfaces.
⏱️ 20 min - 4
Preheat the smoker: Set your smoker to 275°F and allow it to stabilize at this temperature. If using a drum smoker, adjust vents for airflow, leaving them about a thumb-width open.
⏱️ 30 min•🌡️ 275 - 5
Smoke the brisket: Place the brisket on the smoker grate with the meat-side up and the fat-side down. Cook for approximately 8 hours, or until the internal temperature of the brisket reaches 165°F. This phase helps to build a flavorful bark.
⏱️ 480 min•🌡️ 275 - 6
Wrap the brisket: Once the internal temperature reaches 165°F, carefully remove the brisket from the smoker. Lay out two pieces of butcher paper, slightly offset. Optionally, spray the butcher paper with a little water to make it more pliable. Place the brisket on the butcher paper. If desired, add rendered beef tallow to the brisket for extra moisture. Wrap the brisket tightly in the butcher paper, folding it like a 'Christmas present' and tucking in the sides.
⏱️ 15 min - 7
Finish the cook: Return the wrapped brisket to the smoker. Continue cooking at 275°F until the internal temperature reaches 200–205°F. This stage is where the brisket becomes tender.
⏱️ 585 min•🌡️ 275 - 8
Rest the brisket: Once the brisket reaches 200-205°F, remove it from the smoker. Unwrap the brisket slightly to release excess steam, then re-wrap it and place it in a pan. Rest the brisket for at least 3 hours; a longer rest will result in a more tender and juicy final product.
⏱️ 180 min - 9
Slice and serve: After resting, unwrap the brisket. Slice the brisket against the grain into desired thickness. Serve immediately and enjoy the juicy, tender results.
⏱️ 10 min