Time To Smoke Us A Beef Brisket

Monday, April 22, 2019 Food  One comment

It’s time to smoke us a Beef Brisket. This is a pretty popular cut of meat that people love to smoke. I am always seeing someone posting about cooking one in the smoker or on the grill. There are so many different ways people are cooking them these days. The brisket is essential in two parts the point and the flat, The point has more fat and the flat has more meat. The brisket has a grain, the point runs a different direction and most don’t notice this causing an issue with slicing the brisket. Look at the meat before cooking and when you are finished and you will notice.I wouldn’t worry about cutting the meat until you are finished cooking it, unless you would rather separate and cook separately, maybe making burnt ends with part of it like with the point.beef brisket





I decided to give this little recipe a shot I picked up, and added my own twist to it. Low and slow is my favorite way to smoke most of the meats I do. When I try to rush things I don’t seem to get the results I am looking for. You can use a charcoal smoker, stick burner “real wood of your choice” or I also use my Green Mountain pellet grill. Everyone has their own preference of the type of wood they like to use, I like apple or cherry or pecan, Lumberjack pellets have a competition blend I really like also. Instead of focusing on a recipe with exact instructions, I think its better to layout the key components and pay attention to detail and the actual cut of meat, This will help you navigate how to cook one on your specific cooker.  Even though I added a recipe below, remember the variables that all go into an amazing tender brisket.

At the end of the day, smoking a perfect brisket is not about a recipe or a step by step tutorial, it’s a process you can only learn by practicing












Beef Brisket
making a beef brisket
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Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
4537 calories
138 g
1687 g
187 g
544 g
66 g
2866 g
8398 g
110 g
0 g
93 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4537
Calories from Fat 1683
% Daily Value *
Total Fat 187g
Saturated Fat 66g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 86g
Cholesterol 1687mg
Sodium 8398mg
Total Carbohydrates 138g
Dietary Fiber 7g
Sugars 110g
Protein 544g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 pound beef brisket flat, fat trimmed
  2. 1 1⁄2 tablespoons kosher salt
  3. 1 1⁄2 tablespoons dark brown sugar
  4. 1 tablespoon paprika
  5. 2 teaspoons garlic powder
  6. 2 teaspoons mustard powder
  7. 1 1⁄2 teaspoons black pepper
  8. 1⁄2 teaspoon ground coriander
  9. 1⁄2 teaspoon ground cumin
  10. 1⁄2 teaspoon dried thyme
  11. 1 quart apple cider
  1. The day before you are ready to cook: Remove brisket from store packaging, and trim fat to between 1/8 and 1/4 of an inch. Using a knife, cut thin slits in a crosshatch pattern on the fat, taking care not to cut through into the meat Combine all seasonings in a bowl, and toss a few times to combine. Rub generously all over the brisket, top and bottom. Wrap tightly in plastic wrap and refrigerate overnight.The next day, remove brisket from the fridge and unwrap, allowing the meat to come to room temperature before cooking, about one hour. Warm up smoker to 225 degrees. Checking the Temperature While Smoking
  2. To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary. I go by the internal temp of 203 - 205 degrees when I pull it off the smoker. You can wrap the brisket if it stalls around 160 to 170 degrees with foil or pink butcher paper to help get it over the stall if you don't feel like waiting and want to try and speed up the process some. I will use my thermo pen to check temp once its getting close, it should go into the meat like into hot melting butter, Then you will know its tender when it slides in very easy with no resistance.
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One comment to Time To Smoke Us A Beef Brisket

  • Sheila  says:

    For effective results when making jerky with this sort of cut of beef, you must be certain that you are making use of the leanest package you can get. This is very important to the general taste of the jerky. The best feature of this cut of beef for jerky is the ease that comes with chewing the final product from it.

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