Smoked Brisket

Smoked Pork Brisket Recipe

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If you’re looking for a mouth-watering and unforgettable BBQ dish, look no further than this smoked pork brisket recipe. Whether you’re hosting a backyard BBQ, a family gathering, or just looking for a delicious and satisfying meal, this smoked pork brisket recipe is sure to impress.

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One of the great things about this pork brisket smoked recipe is how easy it is to prepare. While smoking meat can seem intimidating at first, with the right equipment and a little bit of practice, anyone can become a backyard BBQ hero. And the payoff is worth it – this pork brisket is juicy, tender, and packed with a smoky flavor.

To get started, you’ll need a few key pieces of equipment: a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer. If you follow this recipe you’ll be left with fall-apart tender meat that’s packed with a smoky flavor. The perfect centerpiece for any barbecue spread. Serve it up with your favorite sides and a cold beer, and you’ve got a meal that’s sure to please everyone.

What is Pork Brisket?

Pork brisket is a lesser-known cut of pork that comes from the chest area of the pig, specifically the pectoral muscle. This cut is often confused with beef brisket, but they are different and the cut does not come from the pork shoulder.

These two types of brisket have two muscles that come together, but the fat ratio of the muscles is different. While the fatty “point” of a beef brisket is relatively lean on a pig, the corresponding “flat” end of a pork brisket comes from the pork belly side and is actually quite fatty.

Because pork brisket is rich with connective tissue, low and slow cooking is the best, just like its beef counterpart. This allows the connective tissue to break down and become tender. The cooking time for pork brisket will not be as long as for beef brisket because pork briskets are not as large.

How To Make Pork Brisket

Step 1: Preheat Pellet Grill Smoker

Before you start smoking your pork brisket, make sure your pellet smoker is preheated to 250°F. This is the ideal temperature to smoke this cut of meat, as it will cook the meat slowly and evenly, resulting in an incredibly moist cut, tender, juicy, and flavorful brisket.

Step 2: Prepare Pork Brisket

While the smoker is heating up, prepare your pork brisket by trimming off any excess fat or silver skin. This helps to ensure that the meat will cook evenly and will not dry out during the smoking process. Use a sharp knife to carefully trim the excess fat from the meat. Be careful not to remove too much fat, as it helps to keep the meat moist and flavorful during cooking.

Step 3: Rub Brisket

A dry rub is an important ingredient when it comes to smoking pork brisket. It helps to add flavor to the meat and create a delicious crust on the outside of the brisket.

Choose your favorite dry rub and generously apply it to the meat, making sure to get the rub into all the crevices and corners of the meat. Massage the rub into the meat with your hands, making sure it adheres well. This will help to create a tasty bark on the outside of the brisket.

Step 4: Smoke Pork Brisket

Place the seasoned pork brisket on the smoker grates with the fat side of the brisket facing up. This will help to keep the meat moist and prevent it from drying out during the smoking process.

Close the lid and let it smoke for approximately 2 hours or until it reaches an internal temperature of 170°F.

Step 5: Choose Whether To Wrap Or Not

If the brisket has a bark that has formed, wrap it in foil for the remainder of the smoking session. If a bark has not yet formed, leave it unwrapped.
The bark is the crust that forms on the outside of the pork brisket during the smoking process. If a bark has already formed, you can wrap the seasoned pork brisket tightly in foil to help keep it moist and prevent it from drying out.

However, if a bark has not yet formed, it’s best to leave the brisket unwrapped so it can continue to form. This will help to create a flavorful crust on the outside of the meat.

Step 6: Continue Smoking

Once the pork brisket reaches an internal temperature of 170°F, continue smoking until it reaches 195°F. This is the same for both unwrapped and wrapped pork brisket.

This step requires you to cook pork brisket for another hour or so, depending on the size. Keep an eye on the internal temperature to ensure that the brisket is cooked all the way through.

Step 7: Let It Rest

Once the pork brisket has reached an internal temperature of 195°F, it’s time to remove it from the smoker. Carefully remove the brisket from the smoker and place it on a cutting board. Tent it with foil for 30 minutes to allow the meat to rest.

This will help to redistribute the juices throughout the meat, making it tender and juicy. It will also make it easier to slice the meat once it has rested.

Step 8: Slice & Serve

After the pork brisket has rested for 30 minutes, it’s time to slice it against the grain. This means that you will be cutting the meat perpendicular to the grain. This will help to make the meat more tender and easier to chew. Use a sharp knife to slice the meat into thin slices. Serve the pork brisket with your favorite sides and enjoy!

Tips For Making Pork Brisket

Cooking a pork brisket can be a fun and rewarding experience, but for beginners, it can also be a bit daunting. With the right tips and tricks, anyone can achieve a perfectly cooked pork brisket that is tender, juicy, and full of flavor.

Meat Thermometer

Use a meat thermometer to check the internal temperature of the pork brisket throughout the cooking process to ensure that it is fully cooked and safe to eat.

Wood Pellets

If using a pellet smoker, choose wood pellets that will complement the flavors of the dry rub and meat, such as hickory, applewood, or mesquite.

Resting Period

Don’t skip the resting period after cooking, as it allows the juices to redistribute and results in a more flavorful and tender pork brisket.

Best Beers To Pair With Pork Brisket

As a backyard BBQ hero, you know that nothing beats the aroma and flavor of a perfectly smoked pork brisket. But what’s a BBQ without a refreshing and delicious beer to wash it down with?

Here are the top 3 types of beer that pair exceptionally well with this smoked pork brisket recipe on a pellet smoker.

American Pale Ale

This beer is an excellent pairing for smoked pork brisket as it has a crisp, hoppy bitterness that can stand up to the bold flavors of the meat. The citrus and piney notes in the beer can also help to cut through the fatty richness of the pork. The balanced bitterness and refreshing finish of American Pale Ale make it an ideal beer to sip alongside your smoked pork brisket.

Belgian Dubbel

A Belgian Dubbel is a great beer to pair with smoked pork brisket as it has a rich, malty sweetness that complements the savory flavors of the meat. The beer’s dark fruit and caramel notes can also help to balance out the smokiness and enhance the natural sweetness of the pork. The beer’s smooth and creamy mouthfeel provides a satisfying contrast to the meat’s texture, making it an enjoyable drinking experience.

Brown Ale

A nutty and caramel-forward Brown Ale pairs well with smoked pork brisket as it has a maltiness that can complement the smoky and charred flavors of the meat. The beer’s subtle sweetness and low bitterness can also help to balance out the rich and fatty flavors of the pork. The smooth and slightly creamy mouthfeel of the beer can also provide a nice contrast to the meat’s texture, making it a perfect pairing.

Smoked Brisket

Smoked Pork Brisket Recipe

Delicious Smoked Pork Brisket you can try at home.
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Prep Time 30 minutes
Cook Time 4 hours
Rest Time 30 minutes
Total Time 5 hours
Course Main Course
Cuisine American

Equipment

Ingredients
  

  • 1.5 lb skinless pork brisket
  • 1 cup of your favorite pork seasoning

Instructions
 

  • Preheat your pellet smoker to 250°F.
  • While the smoker is heating up, prepare your pork brisket by trimming off any excess fat or silver skin.
  • Rub the brisket generously with your favorite dry rub, making sure to get the rub into all the crevices and corners of the meat.
  • Once the smoker has reached 250°F, place the brisket on the smoker grates, fat side up.
  • Close the lid of the smoker and let the pork brisket smoke for about 2 hours, or until it reaches an internal temperature of 170°F
  • If the brisket has a bark that has formed, wrap it in foil for the remainder of the smoking session. If a bark has not yet formed, leave it unwrapped
  • Continue smoking the pork brisket until it reaches 195°F
  • Remove brisket from the smoker and tent with foil for 30 minutes
  • Slice against the grain and serve

Smoked Pork Brisket FAQs

What is smoked pork brisket?

Smoked pork brisket is a dish made by smoking a pork brisket (a cut of meat from the breast or lower chest of a pig) over low heat. This results in a tender and juicy brisket that is packed with flavor.

How do you make smoked pork brisket?

To make smoked pork brisket, you will need to first make a dry rub by combining spices such as paprika, garlic powder, and onion powder. Rub this spice mixture all over the brisket, and then place it in a smoker set to low heat. Smoke the brisket for several hours until it is tender and cooked through.

What are some good side dishes to serve with smoked pork brisket?

Some good side dishes to serve with smoked pork brisket include coleslaw, baked beans, and cornbread.

How Do You Store Leftover Smoked Meat?

Leftover Smoked Pork Brisket can be stored in an airtight container in the fridge for up to 4 days.

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