Smoked Brisket

Smoked Brisket
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
Tried this recipe?Let us know how it was!