Salt And Pepper Brisket Recipes

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SMOKED BRISKET RECIPE



Smoked Brisket Recipe image

Pure and simple, melt in your mouth and packed with flavor, this smoked beef brisket is seasoned with salt and pepper, then smoked low and slow with oak.

Provided by Justin McChesney-Wachs

Categories     Main

Time 15h30m

Number Of Ingredients 4

12 to 16 lb Prime grade whole packer brisket ((fat trimmed to 1/4" to 1/2" and silver skin removed))
1/2 cup Diamond kosher salt
1/2 cup freshly ground black pepper
Spritz of 50:50 apple cider vinegar and water ((if necessary))

Steps:

  • Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour.
  • While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 250 and 275° F. Add 3 to 5 fist-size oak, mesquite or your favorite wood chunks for smoke.
  • Place the brisket in the smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 165° F after the stall (when the temp stops rising for hours around 150° F).
  • Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 200 and 205° F, about 6 to 8 more hours.
  • Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler to rest for at least 1 and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket if you prefer.
  • Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy!

Nutrition Facts : Calories 582 kcal, Carbohydrate 5 g, Protein 76 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 225 mg, Sodium 4061 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

BRISKET RUB



Brisket Rub image

This brisket rub is a beautiful salt and pepper-based rub that has 4 added seasonings to bring out the richness of the brisket while amplifying the overall flavor of your perfectly smoked brisket. I'm not kidding when I say it is the best brisket rub around!

Provided by Susie Bulloch (heygrillhey.com)

Categories     Seasonings

Time 5m

Number Of Ingredients 6

2 Tablespoons coarse kosher salt
2 Tablespoons coarse black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
2 teaspoons ground coriander

Steps:

  • Combine. Mix all ingredients in a bowl. Use a fork to crush any clumps of seasonings.
  • Use or store. This rub can be stored in an airtight container for up to a month.

Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SALT AND PEPPER BRISKET



Salt and Pepper Brisket image

Provided by Food Network

Categories     main-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 3

1/2 cup kosher salt
1 cup coarsely ground black pepper
1 brisket flat (5 to 8 pounds)

Steps:

  • Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
  • Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
  • Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
  • Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
  • Rest the meat, still wrapped, for 30 minutes to 1 hour.
  • Unwrap the brisket and slice the meat against the grain to serve.

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