Smoked Brisket
also called brisket · sliced brisket · lean · moist · fatty · flat · point · packer brisket · bbq brisket · barbeque brisket
- Smokehouse
- serves 12
- recipe says 16 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| Bring the smoker to 250°F (120°C) over post oak and hold it there | ||||
| 12 lb(5.4 kg)whole packer brisket | trim to a 1/4-in fat cap, season | smoke 250°F (120°C) 8 hr, to 165°F (74°C) | wrap, back in 4 hr, to 203°F (95°C) | rest 2 hr, slice pencil-thick |
| 3 Tbskosher salt | ||||
| 3 Tbs(16 mesh)coarse black pepper | ||||
| 1 cup(240 mL)cider vinegar | stir a spritz | |||
| 1 cup(240 mL)water | ||||
| 2 Tbsbeef tallow | ||||
| 1 tspflaky salt | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
Before anything else
2trim to a 1/4-in fat cap, season
3stir a spritz
5wrap, back in 4 hr, to 203°F (95°C)
goes in with what step 4 made
6rest 2 hr, slice pencil-thick
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 hr2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Narrow — 203°F and a probe that slides through the flat, not the clock: pulled at 190°F the brisket is tough for good
trim to a 1/4-in fat cap, season
not timedfrom the start
stir a spritz
not timedfrom the start
smoke 250°F (120°C) 8 hr, to 165°F (74°C)
8 hrwalk awayfrom the start
wrap, back in 4 hr, to 203°F (95°C)
4 hrwalk away8 hr in
rest 2 hr, slice pencil-thick
2 hrwalk away12 hr in
- you can walk away
- never timed
You'll need butcher paper · smoker
Goes with
See how it is written
>> title: Smoked Brisket
>> category: Smoked & Grilled
>> tags: beef, brisket, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: brisket, sliced brisket, lean, moist, fatty, flat, point, packer brisket, bbq brisket, barbeque brisket
>> servings: 12
>> time: 16 hr
>> slack: narrow — 203°F and a probe that slides through the flat, not the clock: pulled at 190°F the brisket is tough for good
>> pairs-with: barbecue-sauce, coleslaw
Bring the #smoker{} to 250°F (120°C) over post oak and hold it there.
>> step: trim to a 1/4-in fat cap, season
Trim @whole packer brisket{12%lb}(5.4 kg) to an even 1/4-in fat cap and season it all over with @kosher salt{3%Tbs} and @coarse black pepper{3%Tbs}(16 mesh), and nothing else.
>> step: stir a spritz
Stir @cider vinegar{1%cup}(240 mL) and @water{1%cup}(240 mL) together in a spray bottle.
>> step: smoke 250°F (120°C) 8 hr, to 165°F (74°C)
Smoke @&(~2)seasoned brisket{} fat side up, spritzing it hourly with @&(~1)spritz{}, for ~smoke{8%hr}, to 165°F (74°C) and a set bark that will not smudge under a thumb.
>> step: wrap, back in 4 hr, to 203°F (95°C)
Wrap @&(~1)smoked brisket{} tight in #butcher paper{} with @beef tallow{2%Tbs} and return it to the smoker for ~smoke{4%hr}, to 203°F (95°C), until a probe goes through the flat like warm butter.
>> step: rest 2 hr, slice pencil-thick
Rest @&(~1)wrapped brisket{} still wrapped for ~rest{2%hr}, then slice it pencil-thick across the grain — the flat for lean, the point for moist — and finish with @flaky salt{1%tsp}.