Best Smoked Brisket Recipes Por Favor

Thin layer of mustard as a binder and equal parts kosher salt and coarse black pepper for the seasoning. You don't need the rest of the stuff (paprika, garlic powder, etc) that you see people use. beef has enough flavor that salt and pepper is plenty. It's hard to overdo it on the seasoning so be liberal with it.

Fat side up, of course. Unless you want an incredibly dry brisket. I use butcher paper.

200 is probably too low unless you want to cook for 18 hours. Shoot for 260-270 and push it to 280 at the end. Good luck.

A lot of great Youtube videos out there.

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Fat side up?

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Depends on where heat is coming from. I have a barrel smoker so I place mine fat side down

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Butcher paper vs foil for wrap?

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I use butcher paper but timing comes into play. Let your bark form first before putting anything over the top.

Texas Monthly

I use butcher paper for a lot of other stuff including prep work and seasoning of meats. Easy cleanup.

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You can’t have a good product without a good foundation.

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If you are going to go that far then it really starts with the initial purchase. What do you look for when purchasing a brisket?

I tend to rely upon the "taco test"

Select, choice or prime?

I've seen choice packers on sale at Kroger recently but have yet to pull the trigger.
Is there a big difference between choice and prime?

Thanks to all of y’all for your suggestions!

1:1 coarse salt and pepper. I've added a tiny bit of cayenne for some kick. I've even seen some recipes call for a bit of garlic powder. Use any type of mustard as a binder and cover well so the seasoning mixture sticks.

Trim off a TINY amount of fat from the bottom so that you have no more than 1/4 inch of fat. Trim edge of make the brisket as aerodynamic as you can all around. I've cooked with point and flat together and it still comes out fine. Try to get it to look like the image below:



225 degrees and smoke for 1.5 hours / lb of meat. Cook fat side down. Place the flat closest to your heat source. For example, I have a box smoker and the heat source is the bottom right of the box, so I would place it with the point on the right side, closer to the heat.

Spritz every 2-3 hours with 1:1 apple cider vinegar/water mixture.

When brisket reaches around 165 degrees, it'll enter "the stall" and you will want to wrap either with butcher paper or foil. I prefer butcher paper. When it reaches 200 degrees, pull and allow it to rest for 30 minutes - 1 hour. Internal temperature will continue to rise even after you've pulled it from the smoker.

Slice end enjoy.

The way I like to do it is trim if necessary, rub in course SPG, in smoker fat side up @ 250 for 12 hours or 208-210 internal. Wrap in foil then leave in warm oven until ready to serve. Mighty simple.

Keep those trimmings throw them in an oven dish, wrap airtight in foil, and place in smoker with brisket until rendered. Use sieve/cheesecloth filter into jar for some homemade tallow. Good for browning meat, sautéing veggies, deep frying. Meaty substitute for a vegetable oil.

Just my opinion but I think 2 pepper to 1 salt is better.

2 pepper
1 kosher salt
.5 lowreys
.5 garlic powder