Ingredients
Scale
- 1 whole packer brisket (15 pounds)
- Mustard (optional, for slathering)
- Dry rub (salt, pepper, and other spices of your choice)
- Butcher paper or aluminum foil
- Wood chips or pellets (your choice of wood)
Instructions
- Trim the fat cap of the brisket to about ¼ inch, and remove any silver skin or tough connective tissue.
- Season the brisket generously with a dry rub. Optionally, slather the brisket with mustard before adding the rub.
- Prepare your smoker. Set it to a steady 225°F using your preferred method (charcoal, wood pellet, or electric smoker).
- Place the brisket on the smoker fat side up. Maintain a consistent temperature of 225°F for the duration of the cook.
- Smoke the brisket for about 15 to 20 hours, or until it reaches an internal temperature of 190°F to 203°F.
- Wrap the brisket in butcher paper or aluminum foil once it reaches 170°F to prevent it from drying out during the “stall” phase.
- After smoking, let the brisket rest for 1 to 4 hours to redistribute the juices before slicing.
- Slice against the grain for maximum tenderness, and enjoy your perfectly smoked brisket.
Notes
The key to a tender and flavorful brisket is patience. Don’t rush through the process, and always give it time to rest after cooking.
- Prep Time: 30 minutes
- Cook Time: 15-20 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 0g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: brisket, smoking, barbecue, beef, tender, slow-cooked