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–+ servings

Easy Smoked Brisket

Created by: Sarah Mock
how to smoke a brisket, sliced brisket on a cutting board
prep time8 hours
cook time12 hours
Rest Time 1 hour
total time21 hours
Makes 8 people

Ingredients

  • 12 Pounds (5 3/7 kg) medium beef brisket
  • Black Pepper (ground)
  • Salt (kosher)
  • garlic Salt

Instructions
 

  • Trim and season - Trim off any of the blue/silver skin from the meat but leave the thick layer of fat intact. Season all sides of the brisket liberally with your seasoning. no meat should be showing.
    12 Pounds medium beef brisket, Black Pepper, Salt, garlic Salt
  • Rest - Place in the fridge for at least 12 hours, loosely covered with plastic wrap. This will allow the meat to dry out giving it a lovely pellicle before smoking.
  • Rest and preheat - when ready to smoke pull the meat from the refrigerator and allow the meat to come to room temperature for about an hour. While the meat is coming to room temperature, preheat the smoker to 225 °F (107 °C) using wood chips or smoker pellets of your choice.
  • Smoke - Place your brisket fat side up on your smoker. Smoke your brisket for 30-60 minutes per pound. It typically takes about 12 hours when I smoke a brisket.
  • Stall and wrap - Once your brisket has reached 160 °F (71 °C) internal temperature, this will be the stall. It is time to wrap it in foil or butcher paper, tightly and replace it back on the smoker and continue smoking until the thermometer reaches 202 °F (94 °C) at the thickest part of the meat.
  • Rest - DONT SKIP THIS STEP. It might be tempting to cut 'just a small piece; off the end. Don't do it. This will give an exit point for all the fabulous juices to escape. Allow the meat to rest for a MINIMUM of 30 minutes but 1 hour is preferred. Keep the meat wrapped in aluminum foil or another layer of paper.
  • Slice and serve - When slicing the brisket slice it against the grain and enjoy!

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