Description
After using this method to test almost 20 smokers and pellet grills, I can definitively say it's the best way to smoke a brisket. This step-by-step guide will walk you through everything you need to know to make a juicy, melt-in-your-mouth tender smoked brisket with a delightfully peppery bark.
Ingredients
- 1 fresh whole beef brisket (12 to 14 pounds)
- 3 tablespoons yellow mustard or olive oil
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground pepper
- 2 teaspoons onion powder, optional
Directions
- Place brisket on a cutting board, fat side down. Trim silver skin and fat from top of brisket. Turn brisket over. Trim fat to 1/4-in. thickness. Brush mustard over both sides of beef. Combine salt, pepper and, if desired, onion powder; rub over both sides of beef. Let stand at room temperature 1 hour.
- Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place brisket in smoker fat side up with point facing toward heat source. Smoke until a thermometer inserted in beef reads 165° and a dark bark has formed, about 8 hours.
- Wrap brisket securely in unwaxed butcher paper; smoke until a thermometer inserted in beef reads 202° and meat is very tender, 4-5 more hours.
- Let wrapped beef stand at room temperature for 1 hour before slicing; cut diagonally across the grain into thin slices.
