How to Season a Beef Brisket for the Smoker
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Our Smoked Beefiness Brisket recipe is melt-in-your-mouth juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so easy and so rewarding! Your whole neighborhood will exist jealous of the aroma!
Jump to:
- Best Smoked Brisket Recipe
- Smoking a Brisket
- Brisket Rub Recipe Ingredients
- How to Smoke a Brisket
- What is tallow?
- Brisket Smoking Temperature
- Internal Temp for Beef Brisket
- Smoking Beef Brisket Tools
- How to Reheat Smoked Brisket
- Smoked Brisket Recipes FAQs
- How to Melt a Beef Brisket in the Oven
- Brisket Leftovers
- Reader Reviews
- My Favorite Grilled Beef Recipes
- Smoked Beef Recipes
- 📋 Recipe
- 💬 Reviews
Best Smoked Brisket Recipe
Smoking brisket can exist intimidating but our easy recipe is and then easy to follow! It guarantees astonishing results. Hither is what i of our readers had to say. Don't mind if someone tells you it's too hard to try.
It was my first fourth dimension smoking brisket and was told not to try. I used your recipe and it came out magnificently!!! Thank you!!
Xina on Pinterest
Smoking a Brisket
I cannot overstate how much I honey BBQ beef brisket. There is nix like the smell and taste you get from smoking brisket - it is incomparable! My family gets so excited when I come abode with brisket and burn up the smoker.
You lot might think smoking a beefiness brisket is a challenge to get right, only I'm here to tell you it'south much more than elementary than it seems. I'll show you how to cook a brisket so it's fall-autonomously tender, delicious, and most importantly, juicy! No dry brisket hither!
My other favorite smoked beefiness recipe is smoked short ribs. If you lot want to become fancy, you demand to endeavour my beefiness tenderloin. They are both out of this world astonishing!
Brisket Rub Recipe Ingredients
- wagyu tallow* (or olive oil or mustard)
- black pepper
- coarse salt
- paprika
- garlic pulverisation
- apple cider vinegar
I love using beef tallow or wagyu tallow considering of its season when smoking a beef brisket. It's succulent and keeps the beef squeamish and moist! However, yous don't have to use wagyu or beefiness tallow. In its identify, you can employ olive oil or mustard. These are simply binders for the rub!
Check out our Pace-by-Step on how to make this amazing brisket rub.
How to Fume a Brisket
- If needed, trim excess fat off the brisket. Some briskets come up with more than fatty than others, so you may or may not need to do this, depending on your brisket cutting.
- Sprinkle the entire brisket with the salt and place it on a cooling rack.
- Place the meat in the refrigerator, uncovered, overnight (eight-12 hours).
- Once chilled overnight, earlier you begin coating the brisket, begin preheating your pellet smoker to 225°F.
- And then, spread the tallow around the unabridged brisket and rub information technology in well.
- Combine the pepper, remaining common salt, paprika, and garlic pulverisation, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
- Identify some apple cider vinegar in a spray bottle and have it well-nigh the smoker throughout the cooking process.
- Place the brisket in the smoker and fume for 4-half-dozen hours or until the internal temperature reaches 165 degrees, spritzing the unabridged brisket with the apple cider vinegar every 60 minutes.
- Once information technology reaches 165 degrees, remove the brisket and tightly wrap it in tin foil.
- Identify it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
- Permit the brisket to rest for at least 10 minutes and no more than two hours. Piece against the grain, serve, and savor!
What is tallow?
Wagyu tallow is beef tallow, or lard, and tin exist institute at the grocery store. We have tried this recipe with tallow and with olive oil, and can tell you both ingredients work perfectly!
Brisket Smoking Temperature
We smoke brisket at 225°F. Cooking it low and irksome gives you the juiciest, nearly delicious BBQ brisket y'all will ever eat.
Internal Temp for Beef Brisket
Smoke unwrapped until your brisket temperature reaches 165°F. And then, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, it's fix. Use a meat thermometer for best results! Follow my Brisket Temp Chart.
- Aluminum foil
- Meat thermometer
- Spray bottle
- Cooling rack/blistering canvass
How to Reheat Smoked Brisket
- Preheat your oven to 325°F.
- Let your leftover beefiness brisket reach room temperature on a baking canvas, about thirty minutes.
- Cascade leftover juices from smoking or beef broth over the smoked beefiness brisket then information technology will absorb the moisture when reheating and stay juicy.
- Embrace the unabridged pan of brisket with two layers of foil and tightly seal it around the edges. For cutting brisket, reheat about 20 minutes. For a whole brisket, reheat for almost 1 60 minutes.
Smoked Brisket Recipes FAQs
How long to smoke a brisket?
Information technology takes well-nigh ten hours to smoke an 11-pound cutting like the 1 nosotros use in our smoked beefiness brisket recipe.
Tin smoked brisket be frozen?
Yeah. Wrap your brisket tightly in foil and add to an airtight container. Label with the freezing date and store for up to 6 to 12 months. Allow to thaw, then reheat following our reheating instructions.
How long will smoked brisket last in the fridge?
Our smoked beef brisket recipe will keep for 3 to five days in the refrigerator kept in an airtight container.
How Much Smoked Brisket per Person
The average person will eat about ½ pounds of brisket, and then our 11-pound recipe serves 10-12! Perfect for a backyard party or for enough of tasty, tasty leftovers!
Is brisket pork or beef?
Information technology is 100% beefiness!
How to Cook a Beef Brisket in the Oven
To cook beef brisket in the oven, you will want to apply a smaller cut of beefiness, equally brisket needs plenty of time to cook. I recommend using a iv to 5-pound cut instead of the 11 pounds used in this recipe.
- Follow the recipe steps as instructed to chill the brisket overnight and to flavour it for cooking. Let it come to room temperature once ready to melt.
- Preheat your oven to 300°F. Cover a rack, resting in a roasting pan, with two sheets of foil long enough to wrap effectually the brisket. Place the brisket, fat side up, in the foil and loosely wrap. You lot want a little space between the foil and the brisket.
- Roast brisket for about one hour and 15 minutes per pound. That's approximately iv hours and 36 minutes for a 4 pound brisket. In one case it reaches an internal temperature of 185°F, uncover it from the foil and roast for another 60 minutes.
My favorite fashion to serve this recipe is with Elote! It is truly a friction match made in heaven!
My other favorite way to cook a brisket is in the instant pot! This recipe for Instant Pot Beef Brisket tin can also be prepared in the ho-hum cooker. It's super like shooting fish in a barrel and so delicious!
Brisket Leftovers
What to do when y'all accept leftover brisket? The possibilities are endless but here are some of my favorites.
- I honey using leftover brisket to make Birria Tacos or utilize information technology in my Carne Picada recipe!
- Brisket Sandwich - employ brisket instead of roast beef in our cheesesteak sliders
- Brisket Quesadilla
- Brisket Mac and Cheese
- Substitute brisket in this prime rib pasta... it is amazing!
If you lot dearest a good steak, our Grilled Ribeye Steak is out of this globe and super easy to prepare.
Reader Reviews
Fantastic and super moist!
Becky on Pinterest
Yum!!! It was delicious!
@tishstump
I made this tonight and it was truly amazing so tender and juicy. Will definitely be making it again.
@bz4u22003
Fantastic and Super Moist!
@supplee2
Did you try this recipe? Get out a comment and a rating below to permit us know what you retrieve! We love to hear from y'all!
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- Grilled Rib Centre Steak
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- Amazing Beefiness Tenderloin
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Try more of the best beef cuts according to your needs and budget past post-obit my guide on the Best Cuts of Beefiness and our Popular Beef Dishes!
📋 Recipe
Juicy Smoked Beefiness Brisket
Our Smoked Beefiness Brisket recipe is melt-in-your-mouth juicy and delicious. Using a uncomplicated only flavorful rub, smoking a beefiness brisket has never been so easy and so rewarding!
Servings: 12
Calories: 718 kcal
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Aluminum foil
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Spray bottle
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Cooling rack/baking sheet
- 11 pound beefiness brisket
- ¼ loving cup Wagyu Tallow or 3-4 tablespoons of olive oil or mustard, for binding
- ½ cup coarse black pepper
- ¼ cup coarse common salt plus 3 tablespoons
- ¼ cup paprika
- 2 tablespoons garlic powder
- apple cider vinegar
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If needed, trim excess fatty off the brisket. Some briskets come up with more fat than others, then you may or may non need to do this, depending on your brisket cut.
Sprinkle the unabridged brisket with the 3 Tablespoons of salt and identify it on a cooling rack. Identify the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, earlier you begin coating the brisket, begin preheating your pellet smoker to 225°F.
Then, spread the tallow effectually the entire brisket and rub it in well.
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Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Cascade the rub over the unabridged brisket and rub it on until every outer portion of the brisket is covered.
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Place some apple tree cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the unabridged brisket with the apple cider vinegar every hour.
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One time it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it dorsum in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
Allow the brisket to remainder for at least x minutes and no more than than 2 hours. Slice against the grain, serve, and enjoy!
Tips:
- You don't have to utilize wagyu tallow. You can supercede it with 3-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
- Some cuts of briskets will accept a lot of fat on the exterior, which you'll want to cut away since in that location's enough of fat on the inside. This creates a much better setup for cooking the brisket.
- The brisket has to sit down so it tin can reabsorb the juices. If not, you could end upwardly with a slightly dry brisket or a juicy mess.
- If desired, one time you wrap the brisket, y'all can preheat your oven to 225 degrees and let information technology stop the cooking process that style. The final steps are withal the same.
Calories: 718 kcal | Carbohydrates: 8 g | Protein: 88 g | Fatty: 36 g | Saturated Fatty: thirteen g | Cholesterol: 262 mg | Sodium: 2691 mg | Potassium: 1571 mg | Cobweb: 3 g | Sugar: 1 thousand | Vitamin A: 1162 IU | Vitamin C: i mg | Calcium: 72 mg | Iron: 10 mg
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