Easiest Smoked Brisket Recipe (2019)

brisket

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be tender when cooked low and slow.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: homemade barbecue sauce

Homemade sauce can be made with pantry staples and is often cheaper.

Introduce the recipe and the concept of cooking brisket easily without injection or trimming.

Show the 15-pound prime USDA whole Packer brisket, explaining the flat and point cuts.

Season the brisket with The Rub, applying a light to medium coat on both sides.

Fill the fire basket of the Gateway Drum Smoker with hardwood lump charcoal and prepare fire starters.

Light the fire starters and place them in the corners of the charcoal basket, then add charcoal on top.

Add two strips of hickory wood to the charcoal basket for flavor.

Clean the smoker grate using a piece of foil when it is hot to avoid wire bristles.

Preheat the smoker to 300°F (149°C) by opening the vents and then closing them once the temperature is reached.

Place the brisket in the smoker without wrapping it and let it cook until it reaches the desired texture.

After about 1.5 hours, check the brisket for bark formation and continue cooking.

After about 5 hours, check the brisket for doneness by feeling for a 'probe into jell-o' texture.

Remove the brisket from the smoker and separate the point from the flat using fingers.

Wrap the flat in foil and set it aside while cubing the point for burnt ends.

Remove excess fat from the point and cube it, then season with The Rub.

Return the cubed point to the smoker for burnt ends.

After 25 minutes, add barbecue sauce to the burnt ends and toss to coat.

Cook the burnt ends for another 10 minutes until the sauce is set and the texture is right.

Remove the flat from resting and flip it over to remove excess fat before slicing.

Slice the brisket against the grain for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary