EASY smoked brisket recipe to nail it your first time

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Trim the fat cap of the brisket to about a quarter inch thick using a sharp knife.

Slice off the hard fat from one side of the brisket and save it for rendering.

Trim the corners off the flat side of the brisket to prevent them from getting crunchy and dry.

Flip the brisket and slice off the hard fat on the other side.

Remove the silver skin from the back side of the flat by slicing it off carefully.

Render the fat trimmings in a slow cooker for the whole day, stirring occasionally until it becomes liquid fat.

Rub the brisket with a mixture of 50% kosher salt and 50% coarse grain black pepper, applying it to all sides and edges.

Let the brisket sit for at least 30 minutes to allow the salt to penetrate.

Preheat the smoker to a temperature between 225°F and 300°F.

Place the brisket on the smoker, fat side up, and maintain temperatures between 250°F and 300°F while smoking.

Spritz the edges of the brisket every few hours to keep them from drying out.

Smoke the brisket for 6 to 10 hours until it reaches an internal temperature of 165°F to 180°F and has a nice dark bark.

Cooking Techniques

Equipment Needed

Spice Level: