How To Make Smoked Beef Brisket - Easy Step-By-Step Guide | ChefsTemp

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Trim the excess fat off the top of the brisket, leaving about a quarter inch.

Salt the brisket generously on both sides with kosher salt.

Place the salted brisket in the fridge for 15 hours.

Prepare the smoker by loading it with oak wood and Kingsford charcoal.

Preheat the smoker to 225°F (107°C).

Remove the brisket from the fridge and apply black pepper on both sides.

Place the brisket in the smoker on the middle shelf, fat side up.

Smoke the brisket for 3 hours without opening the smoker.

Spritz the brisket with a 50/50 mix of apple cider vinegar and water every hour starting at hour 3.

After about 7 hours, strain the tallow into a pot and spritz the brisket again.

At around 8 hours, wrap the brisket in butcher paper after pouring tallow over it.

Return the wrapped brisket to the smoker until it reaches the desired internal temperature.

Cooking Techniques

Equipment Needed

Spice Level: