Smoked Brisket

Kick up your smoking game with the famous primal cut, brisket. Melt-in-your-mouth tenderness delivers delectable smokey goodness. And versatile is this recipe's middle name!

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Course: Dinner

Cuisine: American

Keyword: Brisket, Smoked Brisket

Prep Time: 30

Cook Time: 9

Resting Time: 1

Total Time: 10 30

Servings:

Calories: 469kcal

Author: Imma

Ingredients

1 12-14-pound brisket
2 tablespoons prepared mustard (or as needed to cover the surface)
1 dash Worcestershire sauce
2 tablespoons paprika
1½ tablespoons black pepper, freshly ground
1½ tablespoons garlic powder
1½ tablespoons onion powder
1 tablespoon mustard powder
2 teaspoons dried oregano
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 tablespoon kosher salt
2 tablespoons brown sugar (optional)

Instructions

Place your brisket on a large cutting board, fat-cap side up. (Brisket has a fat layer covering the meaty part, varying in thickness. Most of it is a hard fat that doesn't render and prevents the roast from absorbing smoke for the desired smoky goodness.)
Trim most of it off the brisket, leaving at least a thin layer of fat (about ¼ inch thick) on the outside of the brisket to help protect the beef from drying out as it cooks. A fairly thick layer of fat is sandwiched between the point and the flat. Don't trim this part, as it helps keep the brisket moist. If desired, you can remove it as you slice the finished brisket.
In a small bowl, stir together the brown sugar, salt, paprika, ground pepper, mustard, oregano, cumin, garlic powder, and onion powder.
Rub the brisket with yellow mustard and Worcestershire sauce or water. This acts as a binder, so the spices adhere to the brisket. No worries, you won't taste the mustard.
Season the brisket with the spice mix evenly over all sides.
Preheat your pellet grill to 225-250°F (107-120℃) and follow the manufacturer's instructions for your specific grill. Use wood pellets of your choice; I used a blend for this recipe.
Place the brisket in the pellet grill, fat-side up, and smoke for approximately 6 hours or until the internal temperature of the brisket is between 165-170℉ (75-78℃), and your brisket has developed a good bark (flavorful crust that forms on the surface of the brisket).
Remove from the smoker and tightly wrap with butcher or foil paper. (Foil paper cooks faster and makes the brisket tender, but it might ruin the bark, while butcher paper can preserve the texture of the bark but might take longer to cook.)
Place the wrapped brisket back in the pellet grill and continue smoking until the internal temperature is between 200-205°F (93-96℃).
Place the wrapped brisket in a cooler or a warm, dry place and let it rest for at least 1 hour, preferably 2-3 hours. This resting period allows the juices to redistribute throughout the meat, and the fibers to relax, resulting in a more tender and juicy brisket. Don't skip this step.
Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

Notes

Don't be tempted to unwrap the brisket during the resting period, as this can cause the juices to escape and the meat to dry out. Trust the resting process, and you'll be rewarded with a delicious and tender brisket.
In the smoking world, you often hear about SPG (salt, pepper, and garlic). You may choose to use only these three spices or experiment with additional spices.
Opt for high-quality spices and seasonings to ensure the best flavor. Freshly ground pepper, high-quality paprika, garlic powder, and onion powder can make a noticeable difference in the taste of the rub.
Use a high-quality brisket: The quality of the meat you use can greatly impact the final result. If possible, choose a high-quality brisket. Opt for Prime Brisket, a well-marbled, high-grade brisket, to ensure tenderness and flavor. A great place to purchase one would be at Costco.
While the recipe provides general instructions, perfecting the smoking technique can take your brisket to the next level. Experiment with different wood pellet flavors to find the one that complements your taste preferences. Monitor the temperature carefully throughout the smoking process to ensure consistency and avoid overcooking or undercooking.
Customize the resting time: While the recipe suggests resting the brisket for 1 to 3 hours, you can experiment with different resting times to achieve the desired tenderness and juiciness. Some pitmasters prefer longer resting periods, up to 4 or 5 hours, to achieve optimal results.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition