Smoked Brisket
Total Time
14 Hours 20 Minutes
Prep Time
20 Minutes
Cook Time
14 Hours
Rating
4 out of 5 stars
(5)
Ingredients
12-16 servings
- One 12 to 14 lb whole packer brisket, trimmed with a ¼-inch fat cap (see note)
- ¼ cup table salt
- 1½ tablespoons fresh ground black pepper
- 1½ tablespoons smoked paprika
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ tablespoons instant espresso powder (optional)
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- Smoker
- Digital meat thermometer
- Pink butcher paper or heavy-duty aluminum foil
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Preparation
Step 1
Trim any excess fat off of the brisket, if necessary.
Step 2
In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, espresso powder (if using), and cayenne pepper. Coat the brisket evenly on both sides with about half of the spice rub.
Step 3
Allow the meat to sit for 10 to 15 minutes to "sweat" and absorb the rub, then coat the meat with the remainder of the rub. Place the brisket on a rack over a baking sheet and refrigerate, uncovered, for 24 to 36 hours.
Step 4
Preheat your smoker to 225°F.
Step 5
Place the brisket in the smoker, fat side up. If using a digital meat thermometer with a wired probe, insert it into the thickest part of the meat to monitor the internal temperature continuously. Smoke for 6 to 8 hours, or until the internal temperature is 165°F to 170°F, and the bark is a nice mahogany color.
Step 6
Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. Using heat-proof gloves or oven mitts, remove the brisket from the smoker and place it lengthwise on the papers/foil, fat side down, about 1 foot from the bottom edge. Fold the bottom edge over the brisket and pull it tightly. Fold in the sides snugly, then continue rolling the brisket, keeping the wrap tight. Make sure the brisket is fully enclosed. Return it to the smoker, seam side down.
Step 7
Continue cooking until the internal temperature reaches 203°F, 4 to 6 hours more. The brisket is done when it reaches the proper temperature and the thermometer probe slides in and out of the meat with little resistance.
Step 8
Place the wrapped brisket in an insulated cooler to rest for 1 to 3 hours.
Step 9
To serve the brisket, unwrap it over a sheet pan to catch any juices. Transfer the brisket, lean side down, to a cutting board. Using a sharp carving knife or an electric carving knife, slice the meat against the grain. Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. Serve barbecue sauce and other fixins’ on the side.
Step 10
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Chef's notes
Before cooking, take note of the direction of the muscle fibers in the flat cut, and make a cut in one of the corners to indicate which way to cut against the grain once the brisket is cooked.
