My SIMPLE recipe for a SMOKED Brisket

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Prepare the brisket by placing it in the freezer for 1 hour to firm it up.

Remove the brisket from the freezer and open the cryovac packaging carefully to avoid damaging the meat.

Pat the brisket dry with paper towels to ensure it's easier to work with.

Inspect the brisket and identify the flat (meat side) and the point (fatty side).

Trim the brisket by removing excess fat, taking small amounts at a time to avoid cutting too deep.

Shape the brisket to be more aerodynamic for even cooking, ensuring both ends are trimmed evenly.

Remove any brown oxidized meat from the sides of the brisket to ensure a clean cook.

Round the edges of the brisket to prevent sharp corners that could cook unevenly.

Season the brisket with salt, black pepper, garlic powder, and onion powder, ensuring an even coating.

Preheat the smoker to a low temperature, around 225°F (107°C).

Place the brisket in the smoker, fat side up, and close the lid.

Smoke the brisket overnight, maintaining a consistent temperature.

Check the internal temperature of the brisket; it should reach about 195°F (90°C) for tenderness.

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary