Around 3 years ago I shared my first brisket recipe with you, and I thought it was definitely time for an update!
The previous recipe was a cocoa smoked brisket, made in our barrel house cooker. Since then we have upgraded to a Trager and use it quite often (especially in the summer) for briskets, smoked chicken wings, and even smoked pork.
Today I’m going to keep it simple and show you how to make a perfect brisket.
The first thing to note is that isn’t so much about the recipe, but the process.
Here are my steps to getting the best smoked brisket:
- Season generously with the rub (recipe below)
- Cover tightly with plastic wrap
- Marinate for at least an hour, but ideally refrigerate overnight
- If refrigerated, remove the brisket a couple of hours before smoking
- Set the smoker temperature to 225F; we like to use hickory wood
- If it is a 5lb brisket, smoke it for 6 hours, or more, depending on the touch
- Halfway through the smoke (around hour 3) cover the brisket in foil and place it back on the smoker.
- If you don’t think it is done, it probably is not, and you have to cook it for a couple more hours.
- Let it sit for 30-45 minutes before cutting.
- Enjoy the best brisket of your life.
What is a brisket?
Brisket is the cut of meat from the chest of the cow.
Brisket is a tough cut of meat because the muscles are used a lot as the cow walks. This is why brisket is always cooked slowly, to break down the muscle and fat for a tender result.
When choosing a brisket, you’re going to want to go with the best quality you can afford, with plenty of marbling.
Let it rest
Once you’ve taken out the brisket from the smoker, it is important to let it rest for 30-45 minutes. As the brisket slowly cools, the cells start to pull the juices back in. If you slice the brisket too soon, all the juices will pour out.
If you’re worried about the brisket cooling too quickly, you can keep it in a cooler (without the ice).
The Best Smoked Brisket
Ingredients
- 1- 12-14 lb Brisket
- Mustard
Rub:
- 1/4 cup salt (reduce if you don't like your meat salty)
- 1/4 cup Black Pepper
- 1/4 cup Espresso or Coffee Grounds
- 2 tbsp Paprika
- 1/4 cup Lakanto Brown Sugar
- 2 tbsp Chipotle Powder
- 2 tbsp Onion Powder
Instructions
- Trim off extra fat from the brisket. (weigh the fat and subtract from the brisket total-you will need this for smoking time)
- In a medium bowl, add all of the rub ingredients and mix to combine.
- Using gloves, squeeze a thin layer of mustard on the brisket and spread it throughout the surface. This will help the rub stick to the meat.
- Season brisket liberally.
- Repeat on the other side.
- Wrap the brisket in plastic wrap and let the rub marinade the meat for at least an hour, overnight is ideal.
- Preheat your smoker to 225 degrees F.
- Smoke for 75 minutes per pound
Notes
You may have some rub left over
Nutrition Information
Yield 16 Serving Size 2 Slices (4-6 oz)Amount Per Serving Calories 813Total Fat 64gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 7gFiber 1gSugar 0gProtein 48g
Looking for roasted recipes? Try my Keto Roasted Chicken with Lemon and Rosemary. It will level up your roasted chicken recipe.
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This is definitely the best smoked brisket! Thank you so much for sharing your recipe.
Thank you, Grace!