Smoked Brisket

Smoked Brisket

Prep Time 30 minutes
Servings 8 Servings
Calories 500 kcal

Ingredients
  

  • 1 whole packer beef brisket 10-12 pounds
  • ¼ cup kosher salt
  • Wood chips or chunks for smoking oak or hickory recommended

Instructions
 

Prepare the Brisket:

  • Trim the brisket, leaving about ¼-inch of fat on the fat cap to keep the meat moist during smoking.
  • Generously apply kosher salt all over the brisket, pressing it into the meat.

Preheat the Smoker:

  • Preheat your smoker to 225°F (107°C), using oak or hickory wood for a traditional Texas-style flavor.

Smoke the Brisket:

  • Place the brisket fat-side up on the smoker grates.
  • Insert a meat thermometer into the thickest part of the brisket to monitor internal temperature.
  • Smoke the brisket at 225°F (107°C) until it reaches an internal temperature of 165°F (74°C). This typically takes about 6-8 hours.

Wrap the Brisket:

  • Once the brisket reaches 165°F (74°C), remove it from the smoker.
  • Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture and continue cooking.

Continue Smoking:

  • Return the wrapped brisket to the smoker.
  • Continue smoking until the internal temperature reaches 203°F (95°C), which usually takes an additional 4-6 hours.

Rest the Brisket:

  • Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, resulting in a more tender and flavorful brisket.

Slice and Serve:

  • Unwrap the brisket and place it on a cutting board.
  • Slice against the grain into ¼-inch thick slices.
  • Serve

Nutrition

Calories: 500kcalCarbohydrates: 2gProtein: 45gFat: 35g
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