EASY smoked brisket recipe to nail it your first time - Step by Step

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Welcome to the channel and introduction.

Show the brisket and mention it was an unexpected choice for the video.

Prepare the rub using 2 parts coarse ground black pepper, 1 part seasoned salt, and 1 part garlic powder; shake well to mix.

Trim the brisket starting from the meat side by removing the deco fat and silver skin.

Continue trimming the fat on the fat side, leaving about 1/4 inch thick fat on the meat.

Season the brisket with the rub, ensuring to cover the entire surface evenly, including the edges.

Start the brisket cooking around 10 p.m. on a Friday for low and slow cooking overnight.

Set the smoker to 200°F and place the brisket inside until the internal temperature reaches 180°F.

After about 10 hours, check the brisket's temperature; it should be around 178°F.

Wrap the brisket in aluminum foil to create a boat, rolling up the edges to seal it.

Put the foil-wrapped brisket back in the smoker and increase the temperature to 250°F.

Finish cooking the brisket until it reaches an internal temperature of 200°F, which takes about 3 hours after wrapping.

Once done, instead of cooling it, place the brisket in the oven at the lowest setting (170°F) to rest for about 4 hours.

Check the brisket after resting; it should feel mushy and have a nice dark bark.

Drizzle the rendered fat over the brisket before slicing.

Slice into the brisket, checking for juiciness and tenderness; it should pass the finger rest test and pull test easily.

Taste the brisket and note the flavor difference due to using seasoned salt instead of kosher salt; mention preference for kosher salt next time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary