Beginner Brisket Recipe (How To Smoke the best Beef Brisket)
Looking for a beginner brisket recipe to try out this summer? This one is perfect for you!
Beef brisket, I bet you heard about it and possibly tried it already. Remembering that delicious taste now you are ready to smoke brisket yourself. I know, I know it sounds overwhelming, but it is not.
I will show you how easy it is. Yes, you need a smoker (preferable method), yes you will need to trim the brisket and yes, you will need to get up early in the morning to set it in the smoker. Good news is a lot of the prep work you can do the day before.
All this is so worth the final reward – delicious, tender, beefy brisket. Imagine the many dishes you can make in case you have left overs, like Chili, sandwiches or tacos.
Why you will love this smoked brisket recipe
#1: Smoked beef brisket delivers complex and irresistible flavor
#2: Smoked beef brisket has tender and juicy melt-in-your-mouth texture
#3: Crispy and flavorful bark
#4: Versatility – beef brisket is a dish that can be enjoyed in numerous ways. Click HERE to read more about this.
#5: Culinary tradition – smoking brisket is a cherished tradition, especially in BBQ culture.
#6: It’s just 4 ingredients!
Ingredients, Variations and Substitutions
Here’s what you need to make this smoked brisket recipe:
Beef Brisket, Whole – is a cut of meat from the breast or lower chest of the cow. It is known for its toughness and rich flavor, making it ideal for slow-cooking methods like smoking. Look for a brisket with good marbling (fat distribution) for better flavor and tenderness. The brisket is typically divided into two parts: the flat (leaner) and the point (fattier). Both parts can be cooked together or separately depending on your preference. Choose a brisket size based on the number of people you’re serving and your smoker’s capacity. Beef Chuck Roast has a similar fat content and can be smoked to achieve a comparable tenderness and flavor. Beef Short Ribs also benefit from slow cooking and can be a good alternative, though the flavor profile will be slightly different.
Kosher Salt – is a coarse-grained salt that is less dense than table salt. It dissolves easily and is often used in dry rubs and marinades. It is less “salty” by volume compared to table salt due to its larger crystals, so measurements are not directly interchangeable. Ensure the salt is evenly distributed over the brisket for consistent seasoning. Sea Salt – use in equal amounts; however, the texture may differ slightly. Table Salt – use about half the amount, as table salt is denser and saltier by volume.
Black Pepper, coarse grind has larger granules than finely ground pepper, providing a more pronounced flavor and a slight crunch when used in rubs. The size of the grind affects the flavor intensity and texture of the rub. Coarser grinds are preferred for longer cooking times as they hold up better during the process. Make sure to apply evenly to achieve a balanced flavor. Finely Ground Black Pepper – use the same amount, but be aware that the flavor will be more intense and may penetrate the meat more quickly. Crushed Red Pepper Flakes – these can add a different kind of heat and texture if you want a slightly spicy alternative.
Mustard – acts as a binder, helping the dry rub adhere better to the meat. Yellow mustard is most commonly used due to its mild flavor. Some mustard varieties (like Dijon or spicy mustard) can add a subtle tanginess. If you don’t have mustard or prefer not to use it, here are a few alternatives: oil, Worcestershire sauce, spritz of apple cider vinegar, beer or beef broth. Applying a layer of mild hot sauce may also be an interesting choice.
Water – it is used to help manage moisture during the long smoke so you end up with perfectly juicy brisket! You can place a water pan in the smoker to help maintain humidity and stabilize the temperature. Periodically spritz the brisket with apple juice, apple cider vinegar, Worcestershire sauce or beef broth to keep it moist and enhance flavor.
What is Brisket
Brisket is taken from the chest area, between the forelegs of the cow. This muscle supports about 60% of the cow’s body weight, which is why it is well-exercised and relatively tough. There are two distinctive parts of brisket:
- Flat (First Cut) – the flatter, leaner part of the brisket. It has a more uniform shape and is easier to slice, making it a popular choice for deli-style sandwiches and other dishes requiring neat slices.
- Point (Second Cut) – the thicker, fattier part of the brisket. It contains more connective tissue and marbling, making it richer in flavor. The point is often used for dishes that require shredded or chopped beef.
Cooking Methods:
– Smoking – the most popular method. Smoking the meat low and slow helps to break down the tough connective tissues, resulting in tender, flavorful meat.
– Braising – cooking brisket slowly in liquid, such as beef broth or wine, often with vegetables and seasonings. This method also helps to tenderize the meat.
– Roasting – in an oven, often after marinating or rubbing with spices.
Flavor and Texture:
– Brisket is known for its deep, beefy flavor. When cooked properly, it becomes tender and juicy, with a distinct melt-in-your-mouth quality. The fat content, especially in the point cut, adds to the richness and succulence of the meat.
Culinary Uses:
– Barbecue Beef Brisket – a staple in American BBQ.
– Corned Beef – cured in a seasoned brine, often boiled and served with cabbage, especially popular on St. Patrick’s Day.
– Pot Roast – a traditional comfort food where the brisket is braised with vegetables and broth.
– Jewish Cuisine – brisket is a traditional dish for Jewish holidays like Passover, often braised with onions, carrots, and potatoes.
Equipment you will need
- Wood pellet smoker or Grill
- Meat Thermometer
- Wood pellets, chips or chunks
- Aluminum foil or butcher paper
- Chef’s knife (fileting knife)
- Cutting board
- Optional equipment:
- Spray bottle
- Tongs
- Heat resistant gloves
- Basting brush
- Water pan
- Digital timer
- Meat injector
Top Tips
Choose the right brisket – look for a brisket with good marbling, as the fat content will render down and keep the meat moist. Consider the size of your smoker and the number of people you’re serving. A whole packer brisket, which includes both the flat and point, is ideal for most occasions.
Trim the brisket properly – trim the fat cap to about 1/4 inch thick. Too much fat can prevent the rub from penetrating, while too little can cause the meat to dry out. Remove any silver skin and hard, dense fat for a better texture and flavor.
Season generously – apply a generous amount of rub. A simple mix of kosher salt and coarse black pepper (often referred to as the “Texas rub”) is classic, but you can add garlic powder, paprika, or other spices to enhance the flavor. Season the brisket at least an hour before smoking, or even overnight, to allow the flavors to penetrate the meat.
Prepare your smoker – don’t skip this step. We are in for a long smoke, make sure your equipment is clean and ready. Vacuum any leftover ashes from the previous cook, clean any grease stains, clean the grates. Make sure you have enough wood pellets or fuel of your choice to fill the hopper for the long smoke.
Monitor and maintain a steady temperature of 225°F to 250°F (107°C to 121°C). Consistency is key. Use hardwoods like oak, hickory, or mesquite for a robust smoky flavor. Fruitwoods like apple or cherry can add a sweeter note.
Monitor internal temperature – insert a meat thermometer into the thickest part of the brisket. The target internal temp is around 195°F to 203°F (90°C to 95°C) for optimal tenderness. Smoking a brisket takes time—typically 1 to 1.5 hours per pound. Patience is crucial.
Manage moisture – you can place a water pan in the smoker to help maintain humidity and stabilize the temperature. Periodically spritz the brisket with apple juice, apple cider vinegar, Worcestershire sauce, or broth to keep it moist and enhance flavor.
Wrap the brisket (Texas Crutch) – when the internal temp hits around 160°F to 170°F (71°C to 77°C), wrap the brisket tightly in butcher paper or aluminum foil. This helps to push through the “stall” (a plateau in temperature) and retain moisture.
Rest the brisket – once the brisket reaches the desired internal temp, remove it from the smoker and let it rest for at least 30 minutes, ideally 1 to 2 hours, wrapped in foil and a towel or in a cooler. This allows the juices to redistribute, making it tender, juicy and delicious.
Slice correctly – slice the brisket against the grain for maximum tenderness. Identify the grain direction before cooking if possible, as it can be easier to see on raw meat.
Be patient – smoking a perfect brisket takes practice. Learn from each attempt and adjust your techniques and timing accordingly.
Step by step instructions
- Prepare the smoker – don’t skip this step. We are in for a long smoke, make sure your equipment is clean and ready. Vacuum any leftover ashes from the previous cook, clean any grease stains, clean the grates. Make sure you have enough wood pellets or fuel of your choice to fill the hopper for the long smoke.
- Add wood pellets, chips or chunks to the hopper compartment. Use hardwoods like oak, hickory, or mesquite for smoking. If using wood chips you can soak them in water for about 30 minutes before use to ensure they produce smoke rather than burn.
- Preheat your smoker to a steady temp of 225°F to 250°F (107°C to 121°C).
- Using a sharp knife, trim the fat cap down to about 1/4 inch thickness. Remove any silver skin and hard, dense fat.
- Create a rub using kosher salt, coarse black pepper, and any additional spices you prefer (such as garlic powder, paprika, and onion powder).
- Apply a thin layer of mustard to all sides of the brisket. Use just enough to coat the surface without making it too wet or runny.
- Generously coat the entire brisket with the dry rub, ensuring even coverage. Let it sit for at least an hour, or overnight in the refrigerator for deeper flavor penetration.
- Smoke the Brisket – place the brisket fat-side up in the smoker. This allows the fat to render and baste the meat as it cooks.
- Keep the smoker temperature steady within the 225°F to 250°F range. Monitor the internal temperature of the smoker and the brisket using a probe thermometer.
- Spritz every hour or so – remember, while the brisket cooks, it will release moisture. To help keep your brisket juicy, spritz the brisket with a mixture of apple juice, apple cider vinegar, or water to keep it moist.
- Wrap the Brisket (Texas Crutch) – when the internal temperature of the brisket reaches around 160°F to 170°F (71°C to 77°C), wrap it tightly in butcher paper or aluminum foil. This helps push through the “stall” and retain moisture.
- Continue Smoking – return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F to 203°F (90°C to 95°C). This could take a total of 1 to 1.5 hours per pound of brisket.
- Rest the Brisket – once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, still wrapped, in a cooler or warm place for at least 30 minutes to 2 hours. This allows the juices to redistribute throughout the meat.
- Slice the Brisket – unwrap the brisket and place it on a cutting board. Slice the brisket against the grain to ensure tenderness. Start with the flat cut, then the point.
Additional Tips
#1: Keep an eye on your smoker and adjust the vents to maintain a steady temperature between 225F and 250F.
#2: Smoking a brisket is a slow process, it takes several hours. Be patient and enjoy the process.
#3: Looking slows the cooking – avoid frequent opening of the smoker to look at the meat. Any time you do that the temperature inside of the smoker drops creating fluctuation and slowing down the smoking process.
How to use this dish, best way to enjoy
- Serve the brisket sliced against the grain to ensure tenderness. Serve with a side of barbecue sauce, coleslaw, or other salad and cold beverage
- Incorporate chopped brisket into a pot of Chili for a smoky twist.
- Use chopped brisket as a topping for twice baked potato
- Use slices of smoked brisket to make hearty sandwiches.
- Shred or chop the brisket and use it as a filling for tacos.
- Use leftover brisket to make a flavorful breakfast hash.
- Create a hearty platter of nachos with brisket as the star.
- Use brisket as a topping for a gourmet pizza.
- Combine smoked brisket with creamy mac and cheese for a decadent dish.
- Add sliced brisket to a hearty salad for a lighter option.
- Use brisket to make a rich and flavorful stew.
You may also like
Storage instructions, reheating
- Allow the smoked brisket to cool down to room temperature before storing.
- Refrigeration:
- Wrap the brisket tightly in plastic wrap or aluminum foil, or place it in an airtight container.
- Store in the refrigerator for up to 3 to 4 days.
- Freezing (for longer storage):
- Wrap the brisket tightly in plastic wrap or aluminum foil, or vacuum-seal it.
- Place the wrapped brisket in a freezer-safe bag or container to prevent freezer burn.
- Freeze for up to 2 to 3 months for the best quality.
Reheating Instructions:
Thawing (if frozen) – transfer the frozen brisket to the refrigerator and allow it to thaw overnight.
Oven Reheating:
- Preheat your oven to 250°F (120°C).
- Wrap the brisket tightly in foil to prevent drying out.
- Place the wrapped brisket on a baking sheet and reheat in the oven until warmed through, about 30 minutes to 1 hour, depending on the size of the brisket.
Steam Reheating:
- Bring a pot of water to a simmer.
- Wrap the brisket tightly in foil and place it in a steamer basket or colander above the simmering water.
- Steam the brisket until warmed through, about 20 to 30 minutes.
Sous Vide Reheating (for precise temperature control):
- Preheat a sous vide immersion circulator to 140°F (60°C).
- Place the brisket in a vacuum-sealed bag and submerge it in the water bath.
- Reheat for 1 to 2 hours, depending on the thickness of the brisket.
Microwave Reheating (for quick reheating):
- Place sliced brisket on a microwave-safe plate and cover it with a damp paper towel to prevent drying out.
- Microwave on medium power in 30-second intervals until warmed through.
Resting and Serving:
- Allow the reheated brisket to rest for a few minutes before serving to allow the juices to redistribute.
- Serve with your favorite barbecue sauce, sides, and accompaniments.
Tips:
- Add a splash of beef broth, barbecue sauce, apple juice, Worcestershire sauce, or water to the brisket before reheating to help retain moisture.
- Keep the brisket covered with foil or a lid during reheating to prevent drying out.
- If reheating sliced brisket, consider slicing it thicker than usual to prevent it from drying out during reheating.
How to smoke beef brisket, beginner guide
Equipment
- wood pellet smoker or grill
- meat thermomether
- wood pellets, chips or chunks
- Aluminum foil or butcher paper
- chef's knife
- cutting board
- Heat resistant gloves
- Digital timer
Ingredients
- 12 lb beef brisket, whole
- kosher salt
- black pepper, coarse grind
- mustard
Instructions
- Prepare the smoker – don’t skip this step. We are in for a long smoke, make sure your equipment is clean and ready. Vacuum any leftover ashes from the previous cook, clean any grease stains, clean the grates. Make sure you have enough wood pellets or fuel of your choice to fill the hopper for the long smoke.
- Add wood pellets, chips or chunks to the hopper compartment. Use hardwoods like oak, hickory, or mesquite for smoking. If using wood chips you can soak them in water for about 30 minutes before use to ensure they produce smoke rather than burn.
- Preheat your smoker to a steady temperature of 225°F to 250°F (107°C to 121°C).
- Using a sharp knife, trim the fat cap down to about 1/4 inch thickness. Remove any silver skin and hard, dense fat.
- Create a rub using kosher salt, coarse black pepper, and any additional spices you prefer (such as garlic powder, paprika, and onion powder).
- Apply a thin layer of mustard to all sides of the brisket. Use just enough to coat the surface without making it too wet or runny.
- Generously coat the entire brisket with the dry rub, ensuring even coverage. Let it sit for at least an hour, or overnight in the refrigerator for deeper flavor penetration.
- Smoke the Brisket – place the brisket fat-side up in the smoker. This allows the fat to render and baste the meat as it cooks.
- Keep the smoker temperature steady within the 225°F to 250°F range. Monitor the internal temperature of the smoker and the brisket using a probe thermometer.
- Spritz every hour or so – spritz the brisket with a mixture of apple juice, vinegar, or water to keep it moist.
- Wrap the Brisket (Texas Crutch) – when the internal temperature of the brisket reaches around 160°F to 170°F (71°C to 77°C), wrap it tightly in butcher paper or aluminum foil. This helps push through the “stall” and retain moisture.
- Continue Smoking – return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F to 203°F (90°C to 95°C). This could take a total of 1 to 1.5 hours per pound of brisket.
- Rest the Brisket – once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, still wrapped, in a cooler or warm place for at least 30 minutes to 2 hours. This allows the juices to redistribute throughout the meat.
- Slice the Brisket – unwrap the brisket and place it on a cutting board. Slice the brisket against the grain to ensure tenderness. Start with the flat cut, then the point.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
I know, this is a lot to take, but don’t let the steps and long cooking process stop you from going after it!
I promise it is so worth at the end. I guarantee, after you get the taste of the tender, melt in your mouth brisket you will be already thinking what spice blend to use on your next one. There are so many smoked brisket recipes out there, but in my humble opinion, this is one of the best brisket recipes for beginners. And let’s not forget about the multitude of delicious dishes you can create using leftovers. Click HERE to get few ideas.
FAQ about Smoked Brisket Recipe
How long does it take to smoke a brisket?
Smoking time can vary depending on factors like the size and thickness of the brisket, cooking temperature, and smoker type. On average, plan for 1 to 1.5 hours per pound at 225°F to 250°F (107°C to 121°C).
What is the best flavor of wood pellets to use for smoking brisket?
Popular hardwoods for smoking meat like brisket include hickory, oak, mesquite, and fruitwoods like apple or cherry. The choice of wood can influence the flavor profile of the brisket.
What temperature should I smoke brisket at?
Aim for a smoking temperature between 225°F to 250°F (107°C to 121°C). This low and slow cooking method helps to break down tough connective tissues and render fat, resulting in tender, flavorful meat.
Do I need to brine the brisket prior to smoking?
No, it is not necessary to brine the brisket prior to smoking, but this method may enhance its flavor and moisture. Brining adds an extra layer of flavor and helps keep the brisket moist during the long smoking process. Stick to the recommended 12 to 24 hours to prevent the brisket meat becoming overly salty and mushy. You can add apple cider vinegar to your brine for extra tanginess.
Should I wrap the brisket in foil? When should I wrap it?
Wrapping brisket during the long smoke is also called the “Texas Crutch” method. When the internal temperature of the brisket reaches around 160°F to 170°F (71°C to 77°C) it is wrapped in foil or butcher paper. This can help push through the “stall” and retain moisture, but it’s not strictly necessary.
What is the stall?
The stall, also known as “the plateau,” commonly occurs during smoking large cuts of meat, such as brisket, pork shoulder, or ribs. It refers to a period during cooking when the internal temperature of the meat stops rising and can even drop slightly, despite being in a consistent cooking environment. The duration of the stall can vary widely, lasting anywhere from 2 to 6 hours or even longer. The stall is a normal part of the cooking process, and the temperature will eventually begin to rise again once enough moisture has evaporated. Wrapping the brisket in foil or butcher paper helps to retain moisture and heat, reducing the evaporative cooling effect and allowing the internal temperature to continue rising more quickly. The stall plays a role in developing the meat’s flavor and texture. The prolonged cooking time allows for the breakdown of connective tissues (collagen) into gelatin, which contributes to the tenderness and juiciness of the meat
Should I rest the brisket after smoking?
YES. I know it is very tempting to dig in right away and have a bite, but DON’T. The rest is as important as the entire smoking process. Resting the brisket allows the juices to redistribute throughout the meat. Let the brisket rest, loosely wrapped in foil, for at least 30 minutes to 2 hours before slicing. I also like to wrap it in a towel and place it in a cooler.
How do I slice brisket?
Slice brisket against the grain to ensure tenderness. Identify the direction of the grain before slicing, as it can be easier to see on raw meat. Start by slicing the flat, then the point.
Can I smoke a brisket in advance?
Yes, smoked brisket can be prepared in advance and reheated before serving. Follow proper storage and reheating guidelines to maintain flavor and texture.
How do I prevent my brisket from drying out?
Maintaining a steady smoking temperature (between 225F and 250F), using a water pan to add moisture, periodically spritzing the brisket with liquid (like apple juice or apple cider vinegar), and wrapping the brisket partway through the cooking process can all help prevent drying out.
Is Traeger beef rub the best? Or, what is the best rub or seasoning for brisket?
While personal preference plays a significant role, a simple rub of kosher salt and coarse black pepper (known as the “Texas rub”) is classic and allows the flavor of the beef to shine. Another popular option is the Traeger beef rub, which includes molasses, paprika, chili powder, and other spices. The Traeger beef rub enhances the natural flavors of the meat while adding a subtle smoky heat. Check out the Traeger beef rub HERE. Feel free to experiment with the Traeger beef rub (or any other rub) by adding additional spices and herbs to customize the rub to your taste.
How should I store the leftovers? Can I freeze smoked brisket?
Click HERE to read more about storage and reheating instructions.
Can I make smoked brisket without a smoker
Yes, smoking a brisket without a traditional smoker is entirely possible using a conventional oven or a grill. Here are few tips on how to do this:
Using an Oven
- Prepare the brisket as describe in the step by step: trim excess fat, season generously
- Optionally you can brush the brisket with liquid smoke to enhance the flavor. Use sparingly, as it is quite potent.
- Place a wire rack inside a roasting pan. Add a couple of cups of water, beef broth, or a mix of both to the bottom of the pan to create steam and keep the meat moist.
- Place the seasoned brisket on the wire rack in the roasting pan, fat side up.
- Preheat your oven to 225°F (107°C)
- Cover the roasting pan tightly with aluminum foil to trap the moisture.
- Cook the brisket in the oven for 6 to 8 hours, depending on its size. Check for an internal temperature of 195°F to 203°F (90°C to 95°C).
- For the last hour of cooking, uncover the brisket to develop a crusty bark. You can increase the oven temperature to 275°F (135°C) for this step.
- Remove the brisket from the oven and let it rest, covered loosely with foil, for at least 30 minutes to an hour before slicing.
Using a Grill
- Follow the same trimming and seasoning steps as the oven method.
- Set up your grill for indirect cooking. For a gas grill, turn on only one side of the burners to create a cooler side and a hotter side. For a charcoal grill, pile the coals on one side of the grill.
- Soak wood chips in water for at least 30 minutes, then place them in a smoker box or wrap them in aluminum foil with holes poked in the top to allow the smoke to escape. Place the wood chips on the hot side of the grill.
- Place the brisket on the cool side of the grill, fat side up.
- Maintain a grill temperature of around 225°F (107°C). Adjust the vents or burner settings as necessary.
- Add more soaked wood chips every hour or so to maintain the smoke.
- After the first 4 to 5 hours, when the brisket hits the stall (around 150°F to 170°F internal temperature), wrap it tightly in aluminum foil or butcher paper. This helps to speed up the cooking process and retain moisture.
- Continue cooking until the brisket reaches an internal temperature of 195°F to 203°F (90°C to 95°C).
- Remove, rest and slice
Tips:
- Use a meat thermometer to monitor the internal temperature of the brisket accurately.
- Keep a pan of water in the oven or on the grill to help maintain moisture during the cooking process. Avoid frequent lifting the grill lid to look at the meat. Looking slows down the cooking.
- Be patient; smoking a brisket is a long process, but the results are worth the wait.
How do I know when brisket is done?
Knowing when a brisket is done cooking is crucial to achieving the desired tenderness and flavor. Here are few methods to determine if your brisket is ready:
1. Temperature Probe:
- The most reliable method is to use a meat thermometer to check the internal temperature of the brisket.
- Insert the probe into the thickest part of the meat, avoiding contact with bone or fat.
- For optimal tenderness, the internal temperature of the brisket should reach between 195°F to 203°F (90°C to 95°C).
2. Texture Test:
- Use a probe, skewer, or toothpick to test the tenderness of the brisket.
- The brisket is done when the probe slides easily into the meat with little to no resistance, similar to probing soft butter.
- If the probe meets resistance or feels firm, the brisket needs more time to cook.
3. “Bend Test”:
- Carefully lift the brisket with tongs from one end.
- The brisket should bend easily and feel flexible. If it feels stiff or breaks apart, it likely needs more time to cook.
4. Visual Inspection:
- Look for other visual cues that indicate doneness:
- The surface of the brisket should have a dark, mahogany-colored bark.
- The fat on the surface should be rendered and have a slightly crispy texture.
- The meat should have pulled back from the bones or sides of the brisket.
- If using foil or butcher paper, it should be tightly wrapped and steamy inside.
