How to Smoke a Brisket
See step by step how to smoke a brisket!
Equipment
- Smoker
Materials
- 1 Beef Brisket
- 1/2 cup Mustard optional
- Beef Broth or Dale's Liquid Seasoning
- Rubs & Seasonings of choice
- Beef Tallow optional
- Butcher Paper
Instructions
- Using a sharp knife, trim fat off of beef to about 1/4 inch.
- Then carefully remove the silver skin of of meat.
- Rub with mustard and seasonings of choice.
- Inject brisket with beef broth or liquid steak seasoning.
- Cover and let refrigerate for at least 12-24 hours until ready to begin smoking process.
- Start your smoker and get the temperature up to 185 degrees F.
- Place beef brisket in smoker and if using probes, insert them now.
- Close the lid and let the smoking process begin.
- We let it smoke at this temperature until the next morning (about 8 hours).
- n raise the temperature of the smoker to 225 degrees until the internal temperature of the brisket reaches 165 degrees.
- Then remove from smoker and (add Beef Tallow if desired) then wrap in butcher paper or foil.
- Place back in smoker and let cook until internal temperature reaches 203 degrees.
- Once the meat is to desired temperature, remove and wrap in a clean towel and place in a cooler. (leaving butcher paper on)
- Let rest at least an hour or until ready to serve.
- Slice against the grain and serve.
Video
Notes
**cooking times will vary depending on size of brisket and temperature control of smoker.
An approximate time is an hour and a half per pound. You will have a stall period, so always allow yourself extra time. It is okay for it to be ready early and for it to rest wrapped for a few hours.