Smoked Brisket Recipe
The trick for achieving the most tender and succulent smoked brisket is to cook it for a long period of time over low heat in the smoker. Preparing your brisket with the right seasonings and trimming it to perfect also ensures a finished product with maximum flavor that you and your guests will love.
Equipment
- Smoker Pellets
- Aluminum foil
- Mixing Bowl
- Wooden Spoon
Ingredients
- Whole brisket (12-14lbs)
- 2 tbsp salt
- 2 tbsp ground black pepper
- 2 tbsp garlic powder
Instructions
- Preheat your smoker to 225ºF/107ºC.
- Trim as much fat and silver skin as you can off the top of the brisket joint and trim the bottom of the joint, leaving 1/4 inch of fat.
- Check the whole brisket joint to ensure all fat or excess meat flaps have been removed.
- Prepare seasonings in a mixing bowl and cover the brisket joint generously.
- Place the brisket joint on the smoker, with the point-end side over the direct heat.
- After 8 hours, or when the brisket reaches 165 degrees F, remove it from the heat and wrap it in foil or butcher's paper.
- Place the brisket joint back on the smoker, with the seam-end side over the direct heat.
- When the thickest part reaches an internal temperature of 202ºF/94ºC, remove the joint from the smoker.
- Allow the brisket to rest in the foil for a further 30 minutes.
- Slice against the grain & serve.