Smoked Brisket
Low-and-slow smoked beef brisket with a peppery bark and a tender, smoky interior.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Trim: Trim the brisket fat cap to about 1cm (1/4 in) thick.
- 2
Rub: Coat all over with an even layer of the salt, pepper, and optional garlic powder.
- 3
Smoke: Smoke at 110°C (225°F) over wood, fat-side up, until the bark sets and the internal temperature reaches about 75°C (165°F).
- 4
Wrap: Wrap tightly in butcher paper to push through the "stall" and keep it moist.
- 5
Finish: Continue smoking until the thickest part reaches 93-96°C (200-205°F) and probes like butter.
- 6
Rest and Slice: Rest, wrapped, for at least 1 hour, then slice against the grain and serve with sauce on the side.
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