Are you looking for an easy way to create delicious smoked beef brisket recipe? We got you covered here!
Brisket must be one of the most popular of the beef cuts that we just love to smoke, right? So, today I will show you the easiest ways of smoking a brisket on your offset smoker.
Tip: Check out the best rated offset smokers here.
Smoked Beef Brisket Recipe
Check out this great recipe for smoking brisket inspired by the Smoking Meat by Will Fleischman.
Here are the ingredients for my simple Brisket marinate:
- 50g coarse sea salt
- 30g cracked black pepper
- 30g garlic herb salt
Our brisket is approximately 3.5kg and it has been marinating for 12 hours prior to smoking.
Build the fire about 1hour before smoking.
Make sure to bring the temperature up and stabilize it at 250 F (120 C) before placing the brisket in the smoker.
In my case, I am using the iChef by Maverick thermometer. This one is wireless and Bluetooth, so you can monitor your progress from your mobile phone via the easy-to-follow app. Really great tool!
Insert the temperature probes, one in piercing into the middle of the brisket and one on the grate using the supplied clip.
This way you have more control over the temperature of the smoker and you can easily monitor the temperature of the brisket.
If you control your smoker temperature correctly and keep it at a steady 225-250 F, your brisket will be ready and the meat will be falling apart in 12 hours. Yes, patience is important here.
You can take the meat out of the smoker once the center of the brisket reaches 165-170 F, however, the meat will be still tough and extra chewy.
Recommended temperature of the meat is approx 195 F. This way your brisket will reach perfection and your satisfaction will be guaranteed.
Interesting Tip: In case you didn’t know yet, just wanted to let you know about an interesting fact. During smoking, your brisket will reach “the stall”.
This is where the internal temperature stops rising for a certain amount of time. This usually happens between 150-160 F. Not to worry.
The temperature will eventually start rising again and towards the desired 195 F.
Some recipes say for you to rest the brisket for 1hour uncovered on the wooden board, however, you use my grandfather’s technique here.
Wrap the brisket in baking paper, followed by aluminium foil and a thick tea towel. Rest for 1-1.5hours and it is ready to go.
Having such a big piece of brisket, I recommend cutting the meat in half following the natural separation lines in the muscles.
After that, you are ready to dig in and shred or slice up your delicious brisket.
Hope you enjoyed this easy smoked brisket recipe just like we did!
Although there are dozens of great brisket recipes available, I always love the simplicity.