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There’s nothing quite like the smoky aroma of a perfectly cooked brisket wafting through the air. Whether you’re preparing for a backyard barbecue or a special family gathering, this simple four-ingredient smoked brisket recipe will have everyone raving. With just a brisket, mustard, salt, and pepper, you can achieve mouthwatering results that rival the best BBQ joints.
The Chemistry of Smoked Brisket
Smoking brisket is all about transforming a tough cut of meat into something tender, flavorful, and juicy. Here’s a breakdown of the magic:
- Breaking down connective tissue. Brisket comes from the pectoral muscle of a cow, which is full of collagen and muscle fibers. Low-and-slow cooking at 225 degrees breaks down this tough connective tissue into gelatin for a juicy, tender result.
- The role of mustard and dry rub. Mustard acts a binder, ensuring the salt and pepper adhere to the brisket. It also helps to form that mouthwatering crust, or “bark,” during the cooking process.
- Creating the smoke ring. That beautiful pink smoke ring is more than just visual appeal – it’s a sign of proper smoking. It forms when the wood smoke’s nitrogen dioxide reacts with the meat’s myoglobin.
- Resting for perfection. Resting the brisket for two hours allows the juices to redistribute evenly, making each slice as tender as the next.
What do you need for smoked brisket?
Whole Brisket
A full-packer brisket (both flat and point cuts) ensures you get the best of both worlds- lean slices and marbled, juicy bites.
Mustard
Acts as a binder for the dry rub without adding much flavor.
Salt and Pepper
The classic Texas-style seasoning that lets the smoky flavor and beef shine.
How do you smoke a brisket?
Preparation
- Trim the brisket, removing excess fat layer while leaving a thin, fat cap for flavor and moisture. Fat melts into flavor and moisture, but the brisket has too much fat and won’t melt. I leave a thin layer and cut off all the rest.
- Generously coat the meat with mustard, then sprinkle an even layer of kosher salt and coarse black pepper.
- Place the brisket on a large pan, like a cookie sheet. If you are not ready to smoke, cover with foil and place in the fridge until ready.
Smoking Process
- Preheat your smoker to 225 degrees using your preferred wood chunks or chips.
- Place the brisket fat side down on the large pan to catch moisture in the smoker, uncovered, and smoke for 6 hours.
- After 6 hours cooking time, increase the smoker’s temperature to 250 degrees and smoke for 1 more hour.
Wrapping and Finishing
- After 7 hours cook time, remove the brisket from the pan and wrap it tightly in peach butcher paper to retain moisture.
- Lower the smoker temperature back to 225 degrees and continue smoking the wrapped brisket for 5 more hours until the internal temperature reaches 200-205 degrees.
Resting and Serving
- Remove it from the smoker and wrap it in aluminum foil over the butcher paper.
- Let it rest in an insulated cooler or on the counter for 2 hours before slicing.
- Slice thin slices against the grain and serve with your favorite sides and barbecue sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing Options
Wrap individual portions in plastic wrap and aluminum foil before freezing for up to 3 months.
Reheating Tips
Reheat in the oven at 250 degrees with a splash of beef broth to maintain moisture.
Making Ahead
This is ideal for make-ahead meals. Smoke it a day in advance, rest, and refrigerate. Before serving, slice and reheat gently in the oven with a bit of beef broth for a freshly smoked flavor.
Recommended Products
- Pellet Smoker: For consistent heat and smoke throughout the cooking process.
- Meat Thermometer: An instant-read thermometer is essential for perfect doneness.
- Peach Butcher Paper: Locks in moisture without ruining the bark.
Why make a smoked brisket?
Smoking brisket is an art form and a labor of love. The first time I smoked a brisket, I was nervous about messing up such a beautiful (and expensive) cut of meat. But I quickly discovered that patience, a few simple ingredients, and the proper technique are all you need to create magic. It’s my go-to recipe for any summer cookout or holiday feast.
This great recipe proves that you can create a masterpiece with a shorter list of ingredients. Whether you’re a seasoned pit master or smoking your first time, this recipe guarantees tender, flavorful results every time.
FAQs
What is the best wood for smoking brisket?
Oak and hickory are classic for a robust, smoky flavor. For a sweeter touch, try fruitwoods like apple or cherry.
Do you smoke brisket fat side up or down?
Fat side down is preferred as it protects the meat from direct heat and helps preserve moisture.
How do I know when my brisket is done?
Use a meat thermometer! It is ready when the internal temperature reaches 200-205 degrees, and a probe slides in easily, like butter.
How do you keep brisket moist during smoking?
Wrap it in peach butcher paper after 6-7 hours to lock in moisture while allowing smoke to penetrate.
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Smoked Brisket Recipe
Ingredients
- 1 full brisket
- 1/2 cup mustard
- 1/4 cup course salt
- 1/4 cup course pepper
Instructions
- Trim off excess fat from the brisket. Some fat will melt down while it bakes, but not the majority, so I like trimming it. There is a river of fat between the flat and the tip, trim most of the fat out, leaving it still connected.
- Cover the entire brisket in mustard and then sprinkle the salt and pepper all over.
- Place the brisket on a cookie sheet, cover with foil and place in the fridge until you are ready to smoke.
- Turn your smoker on, let it smoke, then turn the temperature to 225.
- Take the foil off of the brisket, leaving it in the pan, place on the smoker.
- Smoke for 6 hours.
- Turn the heat up on the smoker to 250 and smoke another hour.
- After 7 hours, remove the brisket and wrap tightly in butcher paper. Place back on the smoker.
- Turn the temperature back down to 225 and smoke another 5 hours.
- Remove the brisket and wrap the whole thing in foil, including the butcher paper. Let rest for 2 hours.
- After 2 hours, unwrap, slice and serve.
Nutrition
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