Smoked Brisket

also called brisket · sliced brisket · lean · moist · fatty · flat · point · packer brisket · bbq brisket · barbeque brisket

The table

Bring the smoker to 250°F (120°C) over post oak and hold it there
12 lb(5.4 kg)whole packer briskettrim to a 1/4-in fat cap, seasonsmoke 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 vinegarstir a spritz
1 cup(240 mL)water
2 Tbsbeef tallow
1 tspflaky salt
Tap anything to cross it off.

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 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 16 hr.

  1. trim to a 1/4-in fat cap, season

    not timedfrom the start

  2. stir a spritz

    not timedfrom the start

  3. smoke 250°F (120°C) 8 hr, to 165°F (74°C)

    8 hrwalk awayfrom the start

  4. wrap, back in 4 hr, to 203°F (95°C)

    4 hrwalk away8 hr in

  5. rest 2 hr, slice pencil-thick

    2 hrwalk away12 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> pairs-with: barbecue-sauce, coleslaw
>> step.2: trim to a 1/4-in fat cap, season
>> step.3: stir a spritz
>> step.4: smoke 250°F (120°C) 8 hr, to 165°F (74°C)
>> step.5: wrap, back in 4 hr, to 203°F (95°C)
>> step.6: rest 2 hr, slice pencil-thick

Bring the #smoker{} to 250°F (120°C) over post oak and hold it there.

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.

Stir @cider vinegar{1%cup}(240 mL) and @water{1%cup}(240 mL) together in a spray bottle.

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.

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.

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}.