How To Make Beef Brisket Recipe on the Smokin' Champ | Char-Griller
Recipe Information
Beef Brisket
Cultural Context
Beef brisket has deep roots in American barbecue culture, particularly in Texas, where it is a staple at cookouts and gatherings. Traditionally, brisket is slow-cooked to achieve tender, flavorful meat, often served with sides like coleslaw and baked beans. Today, it is celebrated in various forms across the U.S. and has gained popularity worldwide for its rich flavor and versatility in dishes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
beef brisket
🥗Healthier: leaner cuts of beef
💰Cheaper: pork shoulder
Pork shoulder is generally less expensive and still provides a rich flavor.
Trim excess fat from the beef brisket, leaving a thin layer for flavor.
Mix salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl to create a rub.
Apply the rub evenly over the brisket, pressing it into the meat.
Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Preheat your smoker to 225°F (107°C).
Place the brisket in the smoker fat side up and smoke for about 1.5 hours per pound until it reaches an internal temperature of 195-203°F (90-95°C).
In a separate pot, combine beef broth, barbecue sauce, apple cider vinegar, bay leaves, and thyme; bring to a simmer.
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or foil.
Let the brisket rest for at least 30 minutes to allow juices to redistribute.
Slice the brisket against the grain into thin pieces.
Serve with additional barbecue sauce on the side.
Cooking Techniques
Spice Level:
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