Smoked Beef Brisket Recipe
There’s something magical about the aroma of beef brisket wafting through the air as it slow-cooks in the smoker. Smoked beef brisket is a culinary masterpiece that requires time, patience, and a little know-how to achieve that perfect, tender, and smoky flavour. Whether you’re a seasoned pitmaster or just starting your journey into the world of smoking meat, this recipe will guide you through a tried-and-true beef brisket recipe that will leave your guests craving for more.
Big shoutout to Paula, from Queen of the Grill who has mastered this recipe and is sharing it will all of us!
Choosing the Right Brisket
Before you begin your smoking adventure, selecting the right brisket is paramount. The packer brisket comprises of 2 muscles: the point and the flat. The point is the thicker, triangular end of the brisket that often has more marbling and fat. The point is where burnt ends come from. The flat is the opposite end of the brisket, and it’s often leaner than the point. The flat is where brisket slices come from.
Both muscles cook differently and when choosing a brisket, I often buy one with the thickest flat to help offset the cooking difference between the point and flat. One thing to also keep in mind is that the higher the fat content in a brisket, the less time it takes to cook.
At Halenda’s Meats, our Beef Briskets have been a crowd-pleaser for as long as Halenda’s has been open! We take pride in our quality and giving you the best bang for your buck.
Beef Brisket Recipe
- 1 whole packer brisket from Halenda's Meats (approx. 12-14 lb)
- 1/2 cup kosher salt
- 1/2 cup course ground black pepper (16 mesh)
- 5 tbsp paprika
- 2 tbsp granulated garlic
- 2 tbsp granulated onion
- 2 tbsp yellow mustard
- 1/4 cup beef broth, for spritz
- The key is to make the brisket as even as possible, so it cooks efficiently. It is easier to trim the brisket when it’s cold right out of the refrigerator or you can put it in the freezer for 15 minutes, if desired.
- Flip the brisket over so that the meat-side is facing up. Trim the large chunk of hard fat off that connects the point and the flat because it will not render down during the cook. Remove every bit of hard fat or loose fat, keeping the brisket as even as possible. If the brisket has a curved shape, square it by making straight cuts on both sides to create a more even and rectangular shape, making it easier to smoke evenly. Trim off any bits that a significantly thinner than the rest as they will cook too fast and burn.
- In a small bowl, combine the kosher salt, black pepper, paprika, granulated garlic, and granulated onion. Slather the brisket all over with the mustard and season the brisket liberally on both sides. Let the brisket sit on the counter for 30 minutes or overnight in the refrigerator, for enhanced flavour.
- Preheat your grill to 225ºF (107ºC). Transfer the beef broth to a spray bottle.Place the brisket fat-side down on the grill. Insert a temperature probe into the flat part of the brisket and smoke the brisket until it reaches an internal temperature of 165-175ºF (74-79ºC), and the bark is a dark mahogany colour.
- Once the brisket reaches 165-175ºF (74-79C), spritz the top of the brisket with some beef broth and spritz the butcher paper with the broth to make it more pliable while wrapping. Double wrap it tightly in pink butcher paper. When you’re wrapping the brisket, increase the temperature of the grill to 275ºF (135ºC).
- Return the wrapped brisket to the grill and re-insert the temperature probe into the flat. Smoke it until the internal temperature reaches between 200-204ºF (93-96ºC), in the thickest part of the brisket.
- Once the brisket is tender all over, remove it from the grill. Then, wrap it in a towel and place it in an empty cooler to rest for 2-4 hours.
- Unwrap the brisket, place it on a cutting board, and pour the juice from the butcher paper on top of the brisket.
- To serve the brisket, separate it into two sections. Slice down the middle where the flat and the point meet. Then, slice the flat against the grain into ¼-inch thick (pencil-thick) slices. For the point, rotate the meat and slice against the grain into thicker slices. Serve immediately. I recommend only slicing a little at a time as the meat will quickly dry out, then slicing more as needed. Place the brisket meat side-down on the cutting board until you’re ready to slice again.
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