AuthorfoodiesinourthirtiesCategorySmoked MeatsDifficultyIntermediateNew! Smoked Beef Brisket! Melt-in-your-mouth BBQ that can feed a small army. This smoked brisket is easy as long as you take the time to prep and read through the instructions before starting. We promise, this will be an absolute crowd favorite. My roots run deep for my love of BBQ since being born in Texas...I will spend a lifetime learning how to replicate some of the best TX style BBQ. This is a must for your smoker this summer! Can easily prep ahead of time, we smoked all day while working from home on Friday and served for Sunday dinner. Enjoy friends!
Pre-heat smoker to 225 degrees. Make sure the grates are clean. We usually clean the metal plate directly under the grates as well as wrap it in foil.
Prepare the brisket: as mentioned in the ingredients above, we cut the tip off our full brisket. We placed the tip in a gallon bag and into the freezer for a future use.
Mix your favorite dry rub mixture together. Rub the dry mix very generously over all sides of the brisket. Make sure to flip and get all sides. Score the brisket as shown in the picture.
Inject your brisket with your favorite spritz mixture. We used a combination of apple cider vinegar, beef broth and Worcestershire sauce. Keep the spritz in a tall glass. Inject the brisket just before going on the smoker and then every 3-4 hours as needed. Towards the end, we usually pour over remaining spritz over the entire brisket once its in foil to trap the steam to finish cooking while keeping the brisket juicy.
Place brisket on your pre-heated smoker. It is critical to monitor temperatures as every brisket and every smoker is different. Smoke at 225 for the first 6hrs, then turn the smoker down to 205 degrees. Wrap the full brisket in layers of foil once the internal temperature reaches 165. Ours took an additional 4hrs on the smoker.
Let rest for at least 20 minutes before serving. This allows the brisket to soak up any juices and will let the meat cool down to slice. Slice to preferred thickness and enjoy! Best kept in the fridge for up to 5 days. Best kept whole and not sliced.
To re-heat: brisket that is not sliced, place in a preheated oven at 225 degrees for up to 30 minutes. If sliced, the brisket might be drier and will not take as long to re-heat.
Ingredients
Directions
Pre-heat smoker to 225 degrees. Make sure the grates are clean. We usually clean the metal plate directly under the grates as well as wrap it in foil.
Prepare the brisket: as mentioned in the ingredients above, we cut the tip off our full brisket. We placed the tip in a gallon bag and into the freezer for a future use.
Mix your favorite dry rub mixture together. Rub the dry mix very generously over all sides of the brisket. Make sure to flip and get all sides. Score the brisket as shown in the picture.
Inject your brisket with your favorite spritz mixture. We used a combination of apple cider vinegar, beef broth and Worcestershire sauce. Keep the spritz in a tall glass. Inject the brisket just before going on the smoker and then every 3-4 hours as needed. Towards the end, we usually pour over remaining spritz over the entire brisket once its in foil to trap the steam to finish cooking while keeping the brisket juicy.
Place brisket on your pre-heated smoker. It is critical to monitor temperatures as every brisket and every smoker is different. Smoke at 225 for the first 6hrs, then turn the smoker down to 205 degrees. Wrap the full brisket in layers of foil once the internal temperature reaches 165. Ours took an additional 4hrs on the smoker.
Let rest for at least 20 minutes before serving. This allows the brisket to soak up any juices and will let the meat cool down to slice. Slice to preferred thickness and enjoy! Best kept in the fridge for up to 5 days. Best kept whole and not sliced.
To re-heat: brisket that is not sliced, place in a preheated oven at 225 degrees for up to 30 minutes. If sliced, the brisket might be drier and will not take as long to re-heat.