Summertime Smoked Brisket
Get ready to kick-start your grilling game this summer with Summertime Smoked Brisket! Nothing says summer quite like a juicy smoked brisket slow-cooked to perfection.
This smoked brisket will make your gathering stand out, whether you're throwing a backyard BBQ or a July 4th celebration. The simple yet flavor-packed rub of salt, pepper, paprika, and garlic will have you using the smoker for every gathering.
This recipe will melt in your mouth juicy with the perfect smokey flavor in no time! Take your grill game up with Summertime Smoked Brisket and show them how great homemade BBQ tastes.
Summertime Smoked Brisket Ingredients
- Aluminum foil
- Meat thermometer
- Spray bottle
- Cooling rack/baking sheet
- 11-pound beef brisket
- ¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil or mustard for binding
- ½ cup coarse black pepper
- ¼ cup coarse salt plus 3 tablespoons
- ¼ cup paprika
- 2 tablespoons garlic powder
- apple cider vinegar
Summertime Smoked Brisket Directions
- If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut.
- Sprinkle the entire brisket with the three tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, start preheating your smoker or hybrid grill to 225°F.
- Then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining salt, paprika, and garlic powder in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
- Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
- Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
- Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!
- You don’t have to use wagyu tallow. You can replace it with 3-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
- Some cuts of briskets will have a lot of fat on the outside, which you’ll want to cut away since there’s plenty of fat on the inside. This creates a much better setup for cooking the brisket.
- The brisket has to sit so it can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.
- If desired, once you wrap the brisket, you can preheat your oven to 225 degrees and let it finish the cooking process that way. The final steps are still the same.
Taken from bestbeefrecipes.com https://bestbeefrecipes.com/smoked-beef-brisket/