Smoked Brisket
Servings 16 people
Smoked Beef Brisket delivers tender, juicy meat that's packed with flavor from a homemade dry rub made of pantry staple spices and seasonings! Takes just 1 hour to prep before the smoker does the rest of the work!
Ingredients
- 16 lb whole brisket
- 1 tablespoon onion powder
- ½ tablespoon chili powder
- ½ tablespoon smoked paprika
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon white pepper
- 2 teaspoon celery seed
- 1 teaspoon red pepper flakes
- 2 teaspoon dried minced garlic
- Hickory Smoked Pellets
Instructions
- You can make this with smaller portions, you will want to smoke the brisket for 1 to 1½ hours per pound of meat.
- Trim the fat from the brisket.16 lb whole brisket
- Combine seasoning in a small bowl to create the BBQ rub and rub it into the brisket on all sides. Allow the brisket to rest and come to room temperature for 1 hour before you start smoking it.1 tablespoon onion powder, ½ tablespoon chili powder, ½ tablespoon smoked paprika, 2 teaspoon salt, 2 teaspoon black pepper, 1 teaspoon white pepper, 2 teaspoon celery seed, 1 teaspoon red pepper flakes, 2 teaspoon dried minced garlic
- Check to be sure the auger is filled with desired pellets. I recommend Hickory for this recipe. Preheat the smoker with the lid closed to 225°F for 15 minutesHickory Smoked Pellets
- Place the brisket directly onto the smoker grates fat side up and smoke for 10 hours, or until the brisket reaches 165°F. Check the temperature of the brisket and do not solely rely on cooking time for this as the time may vary.
- Remove the brisket. Wrap with butcher paper and return to the smoker. Continue smoking the brisket until it has reached an internal temperature of 205°F. This took 7 hours for us, but time may vary.
- Remove the brisket and let rest for 1 hour inside the butcher paper so the juices may reabsorb.
- Slice thin and serve with pickled red onions and pickles.
Notes
- How Do I Store Leftover Smoked Beef Brisket? Place any leftover smoked beef brisket in an airtight container or tightly wrap them up. Then store them in the refrigerator for 3 to 4 days.
- What's The Best Way To Reheat Leftover Smoked Brisket? Double-wrap any leftover smoked beef brisket with tin foil. This will help keep the meat nice and moist while it reheats instead of drying out. Then reheat the leftovers in the oven at 325 degrees F. Then let them set for 20 to 30 minutes at room temperature before enjoying!
- Can I Wrap The Brisket With Tin Foil Instead Of Butcher Paper? Yes, tin foil can be used in place of butcher paper. However, it may block more of the smoky flavor that's allowed through with butcher paper.
- What Should The Internal Smoked Beef Brisket Temp Be For Safe Eating? Smoked beef brisket internal temp is ideal for eating when it's between 195 and 205 degrees.
- Can I Still Make This Smoked Beef Brisket Recipe Even If My Brisket Isn't 16 Lbs? Yes, this recipe can still be made with a smaller cut of beef brisket. It will just alter the cooking time. The general kitchen rule of cooking is that brisket takes about 60 minutes per pound to cook.
Nutrition
Calories: 708kcal | Carbohydrates: 1g | Protein: 94g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 281mg | Sodium: 656mg | Potassium: 1520mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 9mg
Find it online: www.sugarandsoul.co/smoked-beef-brisket/