28min 4 ppl
Smoked Beef Brisket
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 5 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 42g
Carbs 3g
Fats 32g
About this dish
A whole beef brisket rubbed with salt and pepper and smoked low and slow until the fat renders and the meat shreds under a fork - the pride of Texas barbecue.
Allergy Info
None
Diet Info
Meat
Ingredients
Meat & Poultry
- Beef Brisketwhole, fat cap trimmed to 0.5cm2.5 kg
Spices & Seasonings
- Salt2 tbsp
- Freshly ground black pepper2 tbsp
- Garlic powder1 tbsp
Utensils
- Smoker
- Meat thermometer
- Sharp knife
- Chopping board
Method
1
Trim the fat cap on the brisket down to an even 0.5cm layer.
Approx. 12 minutes
2
Mix the salt, black pepper and garlic powder and rub it thoroughly all over the brisket.
Approx. 5 minutes
3
Set up the smoker to run at a steady 110°C using a fruit or oak wood.
Approx. 8 minutes
4
Place the brisket in the smoker fat side up and smoke for 10 to 14 hours, topping up fuel and water as needed, until a meat thermometer inserted into the thickest part reads at least 93°C and slides in with almost no resistance.
Approx. 20 minutes
5
Wrap the brisket in butcher paper and rest it in a cool oven or insulated cooler for 1 hour before slicing against the grain.
Approx. 15 minutes
