Smoked Brisket

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Recipe

Prep

  • Paper towels under brisket.
  • Trim the brisket.
  • Make a cut so you know where to start slicing it later.
  • Season with salt and pepper 50-50 by volume.
  • Apply a healthy dose. If in doubt, use less.

Cooking

  • 225-250°F.
  • Thick fat end towards the fire, fat side up.
  • For 3 hours untouched.
  • Spray every 45 minutes with apple cider vinegar and water (lots of spray to stop it drying out).
  • Wait for the brisket to turn very dark, not quite black (good bark).
  • Wait for the fat to render. You can poke it; it gives, translucent yellow color (not cloudy).
  • If you hit the stall (around 150°F) it's time to wrap, though you can keep going for extra tenderness.
  • Should be around 165-180°F (check the indicators above first).

Wrap

  • Place brisket on wrapping paper.
  • Spray the brisket and the wrapping paper.
  • Wrap it by turning the brisket end over end, as tight as you can.

Cooking 2

  • Continue cooking.
  • Feels like soft butter when you poke the probe in.
  • 203°F internal temp is time to pull it off the smoker.

Cooling

  • Leave at room temp for ~1 hour until 180°F.
  • Wrap in fresh butcher's paper for 6-12 hours.
  • Safe to eat >135°F (reheat in oven at 170°F if necessary).
  • Slice against the grain.

Original video