Smoked Brisket

Print Recipe

5 from 1 vote

A perfectly smoked brisket is the king of BBQ. Enjoy some tender, flavorful, and juicy smoked brisket using my method.

Prep Time30

Cook Time9

Course: Main Course

Cuisine: American

Keyword: smoked brisket, beef brisket, smoking beef, smoked beef, how to smoke a brisket, pellet grill recipes, bbq food, grilling recipes, grill recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

13 lbs Beef brisket
4 tbsp Yellow mustard
1/4 cup Dad's all purpose seasoning
4 tbsp Coarse black pepper

Instructions

Start by placing the brisket in the freezer for 1 hour. This will harden the fat making it easier to trim.
Using a trimming knife, slowly start sculpting the brisket, slice off loose fatty ends.
Shape the brisket by removing thin and even slices of fat making the entire piece more aerodynamic. By the time you are done, there should be an even 1/4 inch of fat cap left on the top.
Spread yellow mustard all over the trimmed brisket which will work as a binder for the seasoning.
Season the trimmed brisket with a combination of my Dad's All Purpose seasoning and a layer of coarse ground black pepper. This will give the brisket a nice dark bark.
Preheat the smoker to a low 225 degrees. Make sure the hopper is full of pallets.
Place the well seasoned brisket on the grates fat cap down and let it cook and smoke for the next 7-9 hours until it reaches 170 degrees internally and the bark is set.
Wrap the brisket tight with either butcher paper or aluminum foil. Make sure the is not air or space between the wrapping material and meat.
Increase the grill temperature to 275 degrees and place the wrapped brisket back on the grates.
Once the internal temperature reaches 200 degrees, check if the meat is probe tender. If not, continue to cook the brisket and check for probe tenderness every 30 minutes. The final internal temperature can range from 200-206 degrees.
Remove the brisket off the grill and open the wrap to allow the steam to escape.
Wrap it back and place the smoked brisket in an insulated container such as a cooler or turned off oven. Let it rest for 1 hour.

Nutrition