Smoked Brisket

12:30 - Prep 0:30 / Cook 12:00
Intermediate

You haven’t truly lived until you’ve cooked a whole packer Smoked Brisket in your own backyard. Our brisket is injected with beef broth, coated in a homemade red pepper flake dry rub and spritzed with apple cider vinegar every hour on the hour. Then, we wrapped it in butcher paper and cooked it some more, until it was bursting with mouthwatering flavor.

About the cut: A whole packer brisket generally weighs between 12 and 18 pounds. It's loaded with tough, collagen-rich connective tissue that gives the meat its structure and requires low-temperature cooking for most of a day to achieve the proper tenderness.

8-10 Servings
Ingredients
Brisket
  • 1 (10 to 14 pound) packer brisket, trimmed
  • 1 cup apple cider vinegar
  • > oak or hickory wood chunks
Dry Rub
  • 1/4 cup kosher salt
  • 1/4 cup ground black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons red pepper flakes
Injection Marinade
  • 1 cup water
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
Tools/Accessories
  • > FDA approved butcher paper
  • > marinade injector
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Preparation
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Step 1 Of 6
1. Preheat your smoker to 225°F and toss a few wood chunks onto hot coals.
2. Combine water, beef broth and Worcestershire sauce in a medium-size bowl. Using a marinade injector, inject the brisket parallel to the grain at several places about 1 inch apart. When finished injecting, pat dry with paper towels.
3. In a small bowl, combine salt, pepper, garlic powder and red pepper flakes. Generously season brisket on all sides with the dry rub.
4. Place brisket in your smoker, fat side up. Cook until it reaches an internal temperature of 160°F, about 5 to 7 hours, spritzing every hour with apple cider vinegar.
5. Remove from smoker and wrap the brisket in 18-inch butcher paper. Return wrapped brisket to the smoker and cook until the internal temperature reaches 205°F, about 4 to 6 hours.
6. Remove brisket from the smoker and let rest at room temperature for 30 minutes to 1 hour before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Up Your Game: How to Get Past the Stall When Smoking Brisket
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