Smoked Beef Brisket
Our melt in your mouth smoky beef brisket is so versatile. Serve with potato salad, baked beans, and/or coleslaw. Make BBQ Beef Brisket Sandwiches with Texas barbecue sauce and dill pickles OR make our Beef Brisket Street Tacos they're to die for!
- 1 (12-14 lb.) whole beef brisket
- 2 T. coarse kosher salt
- 2 T. coarse ground black pepper
- 2 T. garlic powder
- 1/3 c. Dan's Sweet & Spicy Rub or your favorite rub
- Store brisket in the refrigerator until you are ready to start trimming (cold briskets are much easier to work with). Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim the excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
- In a small bowl, combine the salt, pepper, and garlic together. Sprinkle evenly over the brisket on all sides. Next, sprinkle rub evenly over the entire brisket.
- Preheat the smoker to 225 degrees using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees (usually takes around 8 hours).
- On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
- Close the lid on the smoker and continue cooking at 225 degrees until the internal temperature of the brisket reaches 202 degrees in the thickest part of the meat (takes anywhere from 4-6 hours).
- Remove the brisket to a large cutting board and allow the brisket to rest for 1/2 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
Recipe Link for: Dan’s Sweet & Spicy Rub