The BEST Brisket I ever made - it was easy and DELICIOUS | BBQplus

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be tailored for lower sugar.

Start with a brisket flat, which does not have the point.

Trim the brisket to about a quarter inch of fat, saving the trimmings to render into tallow.

Season the brisket with coarse black pepper and fine salt, applying it heavily on both sides and the edges.

Put the brisket into the smoker at a low temperature of 160°F (71°C) overnight.

Check the smoker temperature and the internal temperature of the brisket using a probe.

After about 4-5 hours, increase the smoker temperature to 225°F (107°C).

Prepare for wrapping by melting some beef tallow in a metal measuring cup inside the smoker.

When the brisket reaches an internal temperature of about 165°F (74°C), wrap it tightly in butcher paper.

Return the wrapped brisket to the smoker and increase the temperature to around 300°F (149°C) to finish cooking.

Monitor the internal temperature until it reaches 204-205°F (96-96°C).

Once done, remove the brisket from the smoker and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary