Smoked Cider Brisket Recipes

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.

SMOKED BBQ BRISKET

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

MARINATED BRISKET

Steps:

• Wash your brisket under cold water and pat dry with paper towels
• Combine all of your marinade ingredients together in a large mixing bowl and stir well
• Place your brisket in a large resealable ziploc bag or container you can get as much air out as possible. I use 2 gallon ziplocs
• Pour your marinade over your brisket, remove as much air as possible, seal the bag and refrigerate for 24 hours
• An hour before you plan to start smoking, remove it from the refrigerator, remove it from the marinade and pat dry
• Mix your rub ingredients together in a small bowl and generously rub your brisket with as much rub as desired. Ensure before you rub the fat side you score it like a checkerboard to ensure your rub gets to the meat
• Preheat your smoker and keep the temperature as close to 225 degrees as possible
• Once your smoker is preheated, place your brisket fat side up on the smoker and close the lid. DO NOT OPEN IT FOR ANOTHER 6 hours at least. Everytime you open the lid you add 60 minutes to your cook time and there is no need since we marinated it to stay moist.
• We recommend using a meat thermometer that gets left in and you do not open your lid until you take the brisket off when it reaches 185 degrees Fahrenheit
• Once your brisket is complete, slice against the grain and serve
• Follow steps 1-6 above but instead preheat your oven to 275 degrees fahrenheit
• Once your brisket is ready, place it in a large roasting pan, fat side up and cover with aluminum foil
• Place in your oven and cook for 1 hour per pound or until a thermometer reaches 185 degrees

SMOKED BRISKET RECIPE

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!

SMOKED BRISKET RECIPE - TRAEGER GRILLS®

Steps:

• When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
• Season the brisket on all sides with the rub.
• Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
• Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
• Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.

SMOKED BEEF BRISKET

Steps:

• For the rub, add brown sugar, chili flakes, nutmeg, dried thyme, oregano, ground cinnamon, ground ginger, coriander, dried mustard powder, and ground black pepper to a medium-sized bowl, and stir to combine. Rub vigorously all over beef brisket.
• For the marinade, add apple cider, apple cider vinegar, beef broth, hot sauce, dried mustard powder, salt, ground black pepper, onion powder, and melted butter to a small bowl and mix well.
• Using a barbeque injector needle, fill injector with marinade and inject the brisket in multiple places (follow manufactures instructions).
• Cover brisket with plastic wrap and refrigerate overnight or up to 24 hours.
• Soak 8 cups (1.9 L) of apple wood chips in water.
• Build a smoke pouch by squeezing the excess water from 2 cups (480 ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (240ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 3 more times to make a total of 4 pouches.
• Prepare barbeque for indirect cooking by placing drip pan under one side of grill. Place smoke pouch on the opposite side. Turn heat under the smoke pouch to 220 F (105 C). Leave side under drip pan off. Close lid and wait for smoke.
• Place brisket over the drip pan. Close lid. Smoke brisket for 10 hours, changing smoke pouches when smoke dissipates (approximately every 2 hours).
• Internal temperature of the brisket should read 145 F (63 C).
• Remove beef brisket from heat, cover with aluminum foil and rest for 15 minutes.
• Carve brisket against the grain and serve on crusty buns with mustard and pickles.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

APPLE CIDER BRISKET

Steps:

• Position rack in the center of the oven and heat to 325 dgrees F.
• heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
• Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
• Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
• Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
• Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
• Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.

SMOKED CIDER BRISKET

Steps:

• Soak the hickory chips in water for 1 hour before grilling.
• For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
• For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
• For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
• For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
• Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
• Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
• Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
• Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.