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Pitmaster Smoked Beef Brisket for National Brisket Day

Three thick slices of juicy smoked beef brisket showing a deep red smoke ring and dark bark.
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Achieve pitmaster status with this straightforward recipe for perfectly smoked beef brisket, featuring a deep bark and a tender interior for your summer celebration.

Ingredients

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  • 1 (12-14 lb) whole beef brisket, untrimmed
  • 1/4 cup coarse kosher salt
  • 1/4 cup coarse black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1/2 cup apple cider vinegar (for spritz)
  • 1 cup beef broth (for spritz)
  • 1 cup water (for spritz)
  • Wood chunks (oak or hickory recommended)

Instructions

  1. Prepare the brisket: Remove the brisket from refrigeration 2 hours before smoking. Trim off any hard, thick pieces of fat, leaving about 1/4 inch fat cap intact.
  2. Mix the rub: Combine the salt, pepper, garlic powder, and onion powder in a small bowl.
  3. Apply the rub: Coat the entire surface of the brisket evenly with the rub mixture. Press the rub into the meat.
  4. Set up the smoker: Prepare your smoker for indirect heat, aiming for a consistent temperature between 225°F and 250°F. Add your wood chunks.
  5. Start the smoke: Place the brisket fat-side up on the smoker grate. Maintain the temperature and smoke for approximately 5 to 7 hours, or until the internal temperature reaches 160°F in the thickest part of the flat.
  6. Create the spritz mixture: While the brisket smokes, combine the apple cider vinegar, beef broth, and water in a spray bottle.
  7. Spritz the brisket: Every 45 to 60 minutes during the smoke phase, spray the brisket surface liberally with the spritz mixture. This helps set the bark.
  8. Wrap the brisket (The Stall): Once the internal temperature hits 160°F, wrap the brisket tightly in heavy-duty aluminum foil or butcher paper. This helps push through the stall.
  9. Continue cooking: Return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches 200°F to 205°F and the meat probes tender when inserted. This phase usually takes another 3 to 5 hours.
  10. Rest the brisket: Remove the wrapped brisket from the smoker. Place it in an empty, dry cooler and wrap it in old towels for insulation. Let it rest for a minimum of 1 hour, up to 3 hours.
  11. Slice and serve: Unwrap the brisket. Slice the meat against the grain for the best texture. Serve your Texas BBQ masterpiece.

Notes

  • For a crispier bark, you can skip the wrapping step and cook until the internal temperature is reached, though this will take longer.
  • If you are looking for a slow cooker brisket alternative, use this rub and cook on low for 8-10 hours after searing.

Nutrition

Find it online: https://dishicious.com/smoked-beef-brisket-pitmaster-joy/