Smoked Brisket Recipe
Simple 4 ingredient 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
Calories: 127kcal Carbohydrates: 2g Protein: 16g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 3g Trans Fat: 0.001g Cholesterol: 47mg Sodium: 1296mg Potassium: 290mg Fiber: 1g Sugar: 0.1g Vitamin A: 17IU Vitamin C: 0.02mg Calcium: 19mg Iron: 2mg