IT'S A GREAT DAY TO SMOKE A BRISKET!!! #brisket #smokedmeat #bradleysmoker #smokedbrisket

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Warm up the smoker to about 200°F.

Trim the thick fat cap off the brisket using a sharp knife, being careful not to cut fingers.

Prepare the dry rub with brown sugar, onion powder, garlic powder, and paprika. Optionally add spice if desired.

Mix the dry rub ingredients together until evenly combined, breaking up any clumps.

Apply a generous amount of dry rub to the brisket, massaging it into the meat, including the sides and any grooves.

Let the brisket sit for about an hour to allow the dry rub to absorb into the meat.

Place oak wood pucks in the smoker for smoking.

Put the brisket in the smoker and smoke for about four hours, checking on it occasionally.

Wrap the brisket in double layer butcher paper tightly to keep the juices in after four hours of smoking.

Continue to smoke the wrapped brisket overnight at 200°F for about 8 hours.

In the morning, check the temperature of the brisket; it should be around 185°F.

Insert a probe thermometer into the brisket, set to alert at 190°F.

Increase the smoker temperature to 240°F and continue cooking until the brisket reaches 190°F.

Once the brisket reaches 190°F, let it rest wrapped for an hour before slicing.

Unwrap the brisket and check for juices, then begin slicing it.

Slice the brisket thinly, ensuring to keep the juices in a container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary