Perfect Smoked Brisket Recipes

SMOKED BRISKET

Steps:

• Rinse and dry the brisket with paper towels. If needed, trim off most of the fat cap, leaving the fat cap a just a bit more than 1/4-inch (7-8mm) thick. Generously season with salt and pepper.
• Light charcoal (a chimney is our favorite method). If using a side smoker box, place the lit charcoal next to the side vent door (furthest from the grill), then stack the unlit charcoal going towards the grill (not on top of the already lit charcoal). Start with the vents open just a little bit.
• Place the brisket in the smoker and close door. After about 15 minutes, check the smokers temperature. You'll want to keep the temperature between 225°F-275°F. Adjust the vents as needed (less air to cool the temperature, more to increase the heat).
• While smoking occasionally adjust the vents to keep the cooking temperature between 225°F-275°F. Add more charcoal or briquettes is needed. If using briquettes *see head note, two or three times during the smoking, add a handful of wood cuttings or chips on top of the lit charcoal. (Don't do this too much or else the meat will be overly smoky. Once every hour to hour and half is usually perfect).Smoke for 8-12 hours, depending on the size of the brisket and average temperature you maintained while smoking. Remove from the smoker when the internal temperature reaches 195°F - 205°F in the thickest part.
• After smoking, let the brisket rest, preferably for about half an hour. (Some will rest in a room temperature cooler or cambro to give an even more tender finish). Slice the brisket only right before serving, as it will dry out fairly quickly. Serve with your favorite sauce.

ELECTRIC SMOKER BBQ BRISKET

Steps:

• Rinse and pat dry the brisket.
• Trim the fat cap, leaving about 1/4-inch of fat. Trim away any other excess fat on the brisket. Remove the silver skin from the underside of the meat.
• Preheat your electric smoker to 225°F
• While your smoke heats up, apply the trimmed brisket with BBQ rub. Apply liberally and rub across all sides of the meat.
• Transfer brisket to smoker. Apply meat probe to meat. Aim for thickest part of the brisket.
• Smoke at 225°F until the internal temperature of the brisket reaches 160°F. Usually 6-8 hours.
• Carefully remove brisket from smoker and wrap in foil tightly. Transfer back to smoker.
• Allow to smoker until internal temperature reaches 190°F, usually a further 2 hours.
• Remove the brisket from the smoker and transfer to cutting board. Leave foil on and allow to rest for 20-30 minutes.
• Slice brisket against the grain into slices 1/4-inch thick. Serve up and enjoy.

PERFECT SMOKED BRISKET

Steps:

• Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes
• Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4" thickness. In a mixing bowl mix the rub. Spread over the brisket.
• Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours
• On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket 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.
• Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).
• Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.

THE BEST SMOKED BRISKET RECIPE

Steps:

• The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub.
• In a small bowl, combine the garlic salt, pepper, chili powder, brown sugar and smoked paprika and generously massage it over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.
• Prepare your smoker to 225 degrees F. Set the meat out and allow it to come to room temperature.
• Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips.
• Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F.
• Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice.
• Once the brisket hits an internal temperature of 170 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker.
• Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 190 degrees F.
• Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes.
• When ready to serve, cut against the grain into 1/4" slices.

SOUS VIDE BRISKET

Steps:

• Vac and seal the brisket in a sous vide bag.
• Heat the water in your sous vide machine to 155.
• Cook the brisket for 24-36 hours.
• After the cook, remove the meat from the water bath and plunge in ice water bath to cool if not smoking the meat right away.
• To finish the brisket, drain the liquid away from the bag, saving it to add to a sauce or use it to help reheat the meat.
• Sprinkle salt and pepper over the surface of the meat and smoke the meat on a grill or smoker at 300 for 2-3 hours or until the internal temperature is 170.
• To serve, slice the meat in thin slices.