Super Simple Smoked Brisket Recipe
Smoked Brisket Cook Temp: 275
Smoked Brisket Cook Time: 8-16 hours depending on size
Very important – do the toothpick test, do not cook to time.
Final Temp: Roughly 202
Smoked Brisket Cook Temp: 275
Smoked Brisket Cook Time: 8-16 hours depending on size
Very important – do the toothpick test, do not cook to time.
Final Temp: Roughly 202
Question:
Preparation: (can skip and go directly to instruction)
Instructions:
Light your smoker and toss on your favorite wood. Get the temperature to 275 degrees. We will be smoking this brisket with indirect heat – so make sure your plate setter is in.
How Do You Make A Simple Rub For Your Smoked Brisket?
Mix ¼ cup course kosher salt, ¼ cup #16 ground pepper, 1/8 cup paprika and 1/8 cup garlic salt. Make sure to mix these evenly. Pretty simple, huh?
Pull your brisket out and rinse it with cold water. I don’t go overboard with the fat trimming on my brisket. I do trim off the hard fat that won’t render in the cook. You can go as crazy as you want trimming your brisket. I’ve seen some people that spend hours trimming, so to each their own.
Me personally, I spend about 5 minutes.
Apply a light layer of olive oil, mustard or mayonnaise to help the rub stick to the brisket. Evenly shake your rub over your entire bbq brisket until you have the desired rub on your brisket.
It’s important that you pay attention to which way the grain goes because the grain will be hard to see once you’re done cooking this beauty.
I will normally cut off a small corner on the brisket to mark the direction that I want to cut the brisket.
Put your brisket onto your smoker and if you have a digital thermometer – put it into your smoked brisket. I cook my brisket with the fat side up. Feel free to test both ways to see what you like.
This is a popular question. You want to cook the brisket until you can probe the meat with a toothpick and it feels like you are probing butter. Meaning – you put the toothpick into the meat and can pull it out with very little pull from the meat. This generally occurs around 202-204 degrees.
Also – be aware you may hit a stall.
A stall is when your temperature does not increase for a bit while you are smoking your brisket. Your meat may cook to 160 degrees and then “stall” for an hour or two, sometimes more. The stall is from moisture evaporating and cooling the meat during the cook.
For this smoked BBQ brisket cook:
5:30 AM – I put the meat on at 5:30 AM
4PM – I pulled the meat off and wrapped it in foil. Then I took the foiled brisket and wrapped it in a towel and put it into a cooler for 1.5 hours
5:30 – I pulled the brisket and sliced.
When it’s done – it will look like this:
And here is what it should look like when you do the toothpick test.
When you are slicing the brisket – you have to pay attention to the meat.
There is a point and a flat – so you will want to cut each part differently. Here is a short video from Thermoworks showing how to cut a brisket.
With this smoked brisket recipe – You should end up with something that looks like this.
Leave a Reply