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Smoked Beef Brisket

Authentic Texas style smoked brisket seasoned with a classic dalmatian rub and smoked low and slow over hardwood until tender.

930 minMediumServes 18551 cal/serving

AmericanDinnerGrillHigh ProteinLow CarbKetoPaleoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 12-14 lbs whole packer beef brisket
  • 2 tbsp coarse Kosher salt
  • 2 tbsp coarse black pepper
  • 2 tbsp garlic powder

Instructions

  1. 1

    Trim the cold 12-14 lbs whole packer beef brisket by removing silverskin and excess fat from the flat, leveling the fat crescent between the point and flat, and trimming the top fat cap to 1/4 inch thickness.

  2. 2

    Mix 2 tbsp coarse Kosher salt, 2 tbsp coarse black pepper, and 2 tbsp garlic powder in a bowl, then coat all sides of the whole packer beef brisket evenly.

  3. 3

    Preheat smoker to 225 degrees F with indirect heat and hardwood smoke. Place whole packer beef brisket in the smoker with the point end facing the heat source, close the lid, and smoke until the internal temperature reaches 165 degrees F.

  4. 4

    Wrap whole packer beef brisket tightly in butcher paper or aluminum foil, creating a leak proof seal, and return seam side down to the smoker.

  5. 5

    Maintain 225 degrees F in the smoker and cook until the internal temperature reaches 202 degrees F in the thickest part of the meat.

  6. 6

    Remove whole packer beef brisket to a cutting board, rest for 1 hour, then slice against the grain and serve.

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Questions

How long does Smoked Beef Brisket take?

As written, 930 minutes: 30 of prep and 900 of cooking. The longest single stretch is step 6 (1 hour): "Remove whole packer beef brisket to a cutting board, rest for 1 hour, then slice against the grain and serve."

What oven temperature does Smoked Beef Brisket need?

For Smoked Beef Brisket, the oven is set to 225 F (about 105 C) in step 3. The target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork. The target internal temperature is 225 F (about 105 C), given in step 5. A probe thermometer removes the guesswork.

How do I know when Smoked Beef Brisket is done?

Go by the cues in the method rather than the clock. Step 5: cook until the internal temperature reaches 202 degrees F in the thickest part of the meat. A reading of 165 F on a thermometer settles it.

How long does Smoked Beef Brisket keep?

Refrigerate what is left of Smoked Beef Brisket within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Smoked Beef Brisket?

Yes. As written it serves 18. Halved, the brisket drops from 12-14 lbs to 6-7 lbs; doubled, it is 24-28 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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