How to Make Smoked Pulled Beef from a Supermarket Brisket | Easy Low & Slow BBQ Tutorial

beef brisket

🥗Healthier: chuck roast

💰Cheaper: pork shoulder

Chuck roast is leaner, while pork shoulder is often more affordable.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

Set up the smoker by filling the charcoal basket with lump charcoal or briquettes and burying a fire lighter in it.

Light the charcoal and open both ends of the smoker.

Trim the brisket by removing the top flap, excess fat to 2-3 mm thick, silver skin, and thin edges.

Coat the brisket lightly with yellow mustard to help the rub stick.

Season the brisket with beef bounce rub, which contains salt, pepper, garlic, and a hint of coffee.

Check the smoker to ensure the briquettes are burning nicely and bring the smoker up to around 275°F (135°C).

Add a chunk of cherry wood to the fire for flavor.

Place the brisket in the smoker and shut the intake vent to stabilize the temperature.

Let the brisket smoke for a few hours, checking on it periodically.

After about 3 hours, check the internal temperature; it should be around 165°F (74°C).

Transfer the brisket to a foil tray and insert a meat probe.

Add Wagyu beef tallow on top of the brisket and cover the tray with two layers of foil.

Return the brisket to the smoker and continue cooking until it reaches an internal temperature of 210°F (99°C).

After approximately 3-4 more hours, check the brisket for tenderness; it should feel soft all over.

Remove the brisket from the smoker and let it steam off for a few minutes.

Cover the brisket with foil and let it rest in a tucker box or an esky for a few hours.

After resting, pull apart the brisket using gloves to avoid burning hands.

Store pulled beef in vacuum-sealed portions for later use.

Cooking Techniques

Equipment Needed

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Dietary

Allergens