Description
Smoking brisket isn't as easy as popping it in the smoker but the extra time it takes to prepare pays off.
To add an extra dose of flavor, you can inject brisket with a marinade made up of brown sugar, beef broth, and whiskey (or your preferred combination) for a more flavorful bite.
Ingredients
Units
Scale
- 10 – 12lbs whole Certified Angus Beef brisket ((un-trimmed))
- 1/4 cup Kosher Salt
- 1/4 cup Dustless Black Pepper ((16 – 18 mesh))
Instructions
- Remove excess fat from the brisket while it’s cold. Pay special attention to the side, underside, and the area between the point and flat part. Trim excess fat but leave around 1/4 inch fat cover.
- Season with salt and pepper.
- Set your smoker to 225°F and add preferred wood pellets.
- Cook your brisket for 6 to 8 hours. Check the temperature. Be sure that you are checking the thickest part of the brisket and continue monitoring until it reaches 165 -170°F internal temperature.
- Remove brisket from the smoker and wrap brisket with aluminum foil or pink/peach barbecue paper. Continue cooking in your smoker or place in an oven at 225°F until brisket reaches an internal temperature of 195°F.
- Remove the brisket from smoker or oven, open the foil a tiny bit just to allow the steam to vent. Allow it to rest for 2 hours in a cooler or on the counter.
- To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice the meat thinly against the grain. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Cuisine: American