...
Go Back
–+ servings
smoked beef brisket

Foolproof Smoked Beef Brisket

5 from 1 vote
A tender, melt-in-your-mouth smoked beef brisket made with a simple coarse black pepper and kosher salt rub. Smoked low and slow for a beautiful smoke ring and a robust, juicy bark.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings: 12 people
Course: dinner, Main Course
Cuisine: American, BBQ
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole packer beef brisket (10-12 lbs) Look for prime grade with good marbling
  • ½ cup coarse black pepper 16-mesh coarse grind is best
  • ½ cup kosher salt Do not use table salt
  • 2 tablespoons beef tallow Optional, for wrapping

Equipment

  • 1 pellet smoker Maintains steady low temperatures
  • 1 meat thermometer Crucial for checking internal temp
  • 1 pink butcher paper For wrapping during the stall
  • 1 boning knife For trimming fat accurately

Method
 

  1. Trim the hard deckle fat and reduce the top fat cap to a quarter-inch even layer.
  2. Mix the kosher salt and coarse black pepper, then pat generously all over the meat.
    rubbing salt and pepper on raw brisket
  3. Place the meat in a 225°F smoker fat-side up and cook until the bark sets and internal temp is 165°F.
    putting raw seasoned brisket into pellet smoker
  4. Wrap the meat tightly in pink butcher paper with the beef tallow to push through the stall.
    wrapping smoked brisket in pink butcher paper with beef tallow
  5. Return to smoker until the meat probes completely tender, around 203°F.
  6. Rest the wrapped meat in a dry cooler for at least two hours before slicing against the grain.

Nutrition

Serving: 225gCalories: 450kcalCarbohydrates: 1gProtein: 42gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 130mgSodium: 1200mgPotassium: 500mgCalcium: 15mgIron: 3mg

Notes

Resting the meat is the most important step. Do not slice into the brisket until it has rested in a cooler for at least two hours to allow the juices to redistribute.

Tried this recipe?

Let us know how it was!