There’s nothing quite like the satisfaction of pulling a perfectly smoked beef brisket off your smoker after a day of low and slow cooking. That beautiful bark, the pink smoke ring, and the melt-in-your-mouth texture make all the effort worthwhile. Today, I’m sharing my tried-and-true method for smoking a beef brisket that will have your family and friends begging for seconds.
The Perfect Brisket Starts with Quality Meat
For this recipe, you’ll want to start with a whole packer brisket, which includes both the point and flat sections. Look for good marbling and a thick, even flat section.
Ingredients:
- 12-14 pound whole packer beef brisket
- 1/4 cup yellow mustard
- 1/2 cup Killer Hogs BBQ Rub
- 1/4 cup coarse black pepper
- 1/4 cup Kosher salt
- 1 cup beef broth for spritzing
- 1 cup apple juice for spritzing
- Butcher paper for wrapping
Equipment
- Traeger Pro Series 34 Pellet Grill (or your preferred smoker)
- Bear Paws Meat Shredder Claws
- ThermoPro TP20 Wireless Meat Thermometer
- Spray bottle
- Pink Butcher Paper
Instructions
Preparation (The Night Before)
- Trim the brisket: Using a sharp boning knife, trim the fat cap down to about 1/4 inch thickness. Remove any hard pieces of fat and silver skin from the flat side.
- Apply the binder: Coat the entire brisket with yellow mustard. This helps the rub adhere and won’t affect the final flavor.
- Season generously: Mix the BBQ rub, black pepper, and kosher salt. Apply liberally to all sides of the brisket, pressing it in to adhere.
- Rest overnight: Wrap the seasoned brisket in plastic wrap and refrigerate overnight to allow the flavors to penetrate the meat.
Smoking Day
- Preheat your smoker: Set your Traeger or other smoker to 225°F. I recommend using oak or hickory wood pellets for beef.
- Start smoking: Place the brisket on the smoker with the fat cap facing down (if heat comes from below) or up (if heat comes from above). Insert the probe of your meat thermometer into the thickest part of the flat.
- Maintain temperature: Keep the smoker at a steady 225°F throughout the cooking process.
- Spritz regularly: After the first 3 hours, begin spritzing the brisket with a 50/50 mixture of beef broth and apple juice every 45 minutes. This helps keep the surface moist and promotes smoke absorption.
- The stall: Around 165°F internal temperature (usually 6-8 hours in), the brisket will hit “the stall” where the temperature plateaus as moisture evaporates from the surface.
- Wrap the brisket: When the internal temperature reaches 165°F and the bark is a deep mahogany color, wrap the brisket tightly in pink butcher paper. This allows some smoke penetration while helping push through the stall.
- Continue cooking: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F in the thickest part of the flat. This typically takes another 3-5 hours.
- Test for doneness: The thermometer should slide into the meat like it’s butter. If there’s resistance, continue cooking and check every 30 minutes.
- Rest properly: When done, place the wrapped brisket in a cooler lined with towels for at least 2 hours, but up to 4 hours. This crucial rest allows juices to redistribute throughout the meat.
- Slice and serve: Unwrap the brisket and slice against the grain. For the flat section, cut pencil-thick slices. For the point, cut slightly thicker slices due to its higher fat content.
Tips for Success
- Be patient: A 12-14 pound brisket can take 12-16 hours to cook properly. Don’t rush it!
- Know your smoker: Every smoker has hot spots. Rotate your brisket halfway through if needed.
- Don’t skip the rest: The resting period is as important as the cooking time.
- Slice properly: Always cut perpendicular to the grain for maximum tenderness.
Serving Suggestions
Serve your masterpiece with classic BBQ sides like homemade coleslaw, baked beans, and cornbread. A simple sauce on the side allows guests to appreciate both the flavor of the meat and add sauce to their preference.
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