EASY smoked brisket recipe to nail it your first time (2023)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

The night before smoking, trim the brisket by removing it from the cryovac bag with a sharp knife.

Slice off the fat cap on an angle, leaving about a quarter inch of fat at the thinner end.

Remove a strip of large fat deposit along the side of the brisket to expose the two muscle groups: the point and the flat.

Carve down the thick seam fat separating the point and flat to ensure even cooking and better slices.

Trim the tip of the flat muscle in a crescent moon shape to prevent curling and moisture pooling.

Flip the brisket over and trim the seam fat on the other side, being careful not to gouge into the meat.

Remove any brown bits on the edges and trim the silver skin and fat on the bottom of the flat.

Render down the trimmed fat into beef tallow by mincing it, boiling it with eight cups of water for at least two hours, and then refrigerating it to solidify.

Spritz the bottom of the brisket with water to help the rub stick, then apply the rub to the bottom and sides of the brisket.

Flip the brisket over, spritz the top with water, and apply the rub to the top, using a blend of coarse ground pepper, kosher salt, and Lowry's seasoned salt.

Let the brisket sit for at least 30 minutes, or ideally overnight in the fridge to dry brine before smoking.

Cooking Techniques

Equipment Needed

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