How To Make Smoked Brisket Made Easy for Beginners

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Start by preparing the Central Texas style rub with a 4 to 1 ratio of black pepper to salt.

Combine 1 tablespoon of kosher salt with 4 tablespoons of coarse ground black pepper in a bowl and mix well.

Apply a strip of mustard all over the brisket as a binder.

Sprinkle the rub evenly over the brisket, patting it in gently without rubbing.

Flip the brisket over and repeat the process on the other side with mustard and rub.

Prepare the pellet smoker, ensuring it has enough Post Oak pellets for smoking.

Light the smoke tube filled with pellets and let it burn until the flame goes out on its own to produce smoke.

Set the pellet smoker to 225°F (107°C) for the first couple of hours to maximize smoke flavor.

Place the brisket fat side down in the smoker, positioning the point towards the hotter side of the smoker.

Close the smoker and let it smoke for two hours without opening it.

After two hours, check the rub on the brisket to see if it has set by lightly scraping it with a fingernail.

If the rub is not set, continue smoking for another two hours at 225°F (107°C).

After four hours total, increase the smoker temperature to 250°F (121°C) for the next portion of cooking.

Check the color of the brisket and perform a temperature check to see if it is around 150-165°F (65-74°C).

Decide whether to leave the brisket unwrapped or wrap it to push through the thermal stall.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary