Smoked Brisket
I posted this delicious brisket dinner for my friends & family and everyone loved it. The line-up included a 15-pound brisket, crispy roasted potatoes, grilled corn with hot honey butter, and grilled zucchini with a spicy whipped feta.
I’ve been trying to get better with smoker recipes ever since getting my smoker in the summer. This is the brisket recipe I’ve used twice and both times it turned it juicy and flavourful.
Yield: 8
Smoked Brisket
Ingredients
For the brisket:
Instructions
To smoke:
- Preheat your smoker to 225°F.
- Dry the brisket with paper towel. Trim the fat off of the brisket, especially the discoloured areas. Leave a layer of fat on the top. If you need a more detailed tutorial, there are many videos online specifically for trimming.
- Cover the brisket in yellow mustard and brush to ensure it is evenly coated. Generously cover the brisket in beef rub and additional salt and pepper.
- Transfer the brisket to the smoker, and insert the temperature probe. Add a tin-foil tray underneath to catch the fat/tallow. Close the smoker and allow the brisket to reach 180°F. (This took 12-14 hours for me)
- When the brisket comes to temperature, place the brisket over butcher paper and pour over the collected tallow to coat the brisket.
- Wrap the brisket in a thick layer of butcher paper, re-insert the temperature probe and put back on the smoker. This is a messy process so be careful not to get any beef fat on your clothes.
- When the brisket reaches 195-202°F, remove the wrapped brisket, wrap in an old towel and add to a cooler, close and rest for 4 hours.
Notes
For timing, to ensure you eat your brisket around supper time:
- I started my brisket around 5-6 pm the night before.
- In the morning around 8-9am, the brisket will be ready to wrap, it takes another 3-4 hours to reach the final temperature.
- So by 12pm-1pm, the brisket will be ready to wrap, rest, and will be done around 4-5pm, just in time for supper!
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