Smoked Brisket Like a Pro at Home!

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Take the Wagyu brisket out of the cryo bag and dry it off.

Inspect the brisket for trimming; remove excess fat from the point and leave about 1/4 inch of fat on the flat.

Trim off any oxidation or scraggly bits from the brisket.

Remove as much hard decal fat as possible to make the brisket aerodynamic for cooking.

Trim the flat if it is too thin, discarding about 2-3 lbs of trimmings.

Place the trimmings on the grill to render out the fat and create beef tallow.

Season the brisket generously with Lucky Shake seasoning, covering all sides.

Place the seasoned brisket on a rack over a cookie sheet and refrigerate overnight for dry brining.

Set up the smoker to a low and slow setting at 275°F (135°C) using smoky pecan pellets.

After the first hour, add another cup or two of pellets to maintain smoke.

Smoke the brisket until it reaches an internal temperature of about 170°F (77°C), then wrap it in tin foil with a bit of beef stock.

Continue cooking until the internal temperature reaches 205-210°F (96-99°C) and is probe tender.

Remove the brisket from the smoker and let it rest for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary