Detailed Smoked Brisket Recipe

Ingredients

• 1 whole beef brisket (10-12 pounds), with a good fat cap
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika (optional for extra color)
• Wood chips or chunks (oak, hickory, or mesquite are popular choices)

Instructions

1. Trim the Brisket

Start by trimming your brisket. Remove any excess fat, leaving about a 1/4-inch layer of the fat cap on top. This fat will render down and keep the meat moist during the smoking process. Also, trim off any silverskin or hard fat.

2. Season the Brisket

In a small bowl, mix the kosher salt, coarse black pepper, garlic powder, onion powder, and paprika (if using). Generously coat the entire brisket with the seasoning blend. Ensure you get an even coating across all sides for maximum flavor.

3. Prepare the Smoker

Preheat your smoker to 225°F (107°C). Make sure to use an indirect heat setup. For charcoal or wood smokers, place a water pan in the smoker to maintain moisture. Add your choice of wood chips or chunks. Oak, hickory, and mesquite provide strong smoky flavors that complement brisket well.

4. Smoke the Brisket

Place the brisket on the smoker, fat side up, to allow the fat to render down and keep the meat moist. Insert a meat thermometer into the thickest part of the brisket. Smoke the brisket at 225°F for about 6 hours or until the internal temperature reaches 165°F (74°C). During this time, avoid opening the smoker too often, as this can release heat and extend cooking time.

5. Wrap the Brisket (Texas Crutch – optional)

Once the brisket hits 165°F, it will enter the “stall,” where the internal temperature stops rising. To speed up the cooking process, wrap the brisket tightly in butcher paper or aluminum foil. This method is known as the “Texas Crutch.” Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195-203°F (90-95°C). This should take an additional 3-4 hours.

6. Rest the Brisket

Remove the brisket from the smoker and keep it wrapped. Let it rest in a cooler or a warm place for at least 1 hour. Resting allows the juices to redistribute throughout the meat, making it tender and juicy.

7. Slice and Serve

After resting, unwrap the brisket and slice against the grain in 1/4-inch thick slices. Slicing against the grain helps to shorten the muscle fibers, making each bite more tender. Serve with your favorite barbecue sauce on the side, if desired.

Tips for Smoking Brisket

• Patience is Key: Brisket is a tough cut that needs low and slow cooking to break down the connective tissues and become tender.
• Maintain a Steady Temperature: Consistency is crucial. Keep the smoker at a steady 225°F to ensure even cooking.
• Spritzing: Some pitmasters spritz the brisket with a mixture of apple cider vinegar and water every hour to keep the surface moist and help with smoke absorption.