Prep Time: 15 minutes
Cook Time: 8-10 hours
Rest Time: 30 minutes ​
Serves: 6-8 

Smoked Brisket

 

Equipment:

  • Smoker
  • Wood chips

Ingredients:

  • Beef brisket (6-pound), point cut with a fat cap 
  • 1/2 cup Dijon mustard
  • 1/4 cup salt (sea salt or pink salt preferred)
  • 3 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • Apple Cider vinegar

Directions:

  1. Trim the brisket if needed – If your brisket is not trimmed already, trim off any tough bits of silverskin (the white film on meat). Also trim the fat cap to about 1/2-inch thick if needed. Make sure the brisket is completely dry. 
  2. Brush the brisket on all sides with mustard — this will help the dry mixture stay in place
  3. Season the brisket with the dry rub – Add salt, pepper, and garlic powder in a small bowl and stir to combine. Sprinkle the mixture all over the brisket. Then use your hands and rub it generously on all sides of the brisket. 
  4. Place the brisket on a baking sheet or any shallow dish. Cover the baking sheet/dish with aluminum foil. Refrigerate overnight, or 10 to 12 hours minimum.
  5. Heat the smoker to 225 degrees F. Meanwhile, remove the brisket from the refrigerator and let it sit at room temperature. 
  6. Once the smoker comes to a steady temperature for at least 15 minutes, add the wood chips.
  7. Put your brisket on the smoker and let it smoke for 6-8 hours or until the internal temperature reaches 170 degrees F.
  8. Once the brisket reaches an internal temperature of 170 degrees F, spray it with apple cider vinegar. Then remove it from the grill and wrap it in butcher paper. Once wrapped, put it back into the smoker.
  9. Cook the brisket for an additional 2 hours or until the internal temperature of the thickest section reaches 190 degrees F.
  10. Once the brisket reaches an internal temperature of 190 degrees F, remove it from the smoker and let it rest for 30 minutes. Do not remove the wrap yet. If the wrapping paper has any holes or openings, then loosely cover with a towel on top. 
  11. When ready to serve, cut against the grain into 1/4” slices.

 

Enjoy!
 

Tried this recipe? I would love to hear how it went! Please leave a comment below and tag me on Instagram @girlgallivating