Say delicious food, and we immediately think beef brisket. From Texas to Memphis, when it comes to mouth-watering, melt-in-your-mouth taste, and appetizing aroma, nothing beats a well-done smoked brisket. But even if you’re more inclined to take-out than to firing up the smoker, you can still learn to make an incredibly satisfying beef brisket at home. All it takes is the right recipe, tools, and a bit of precise effort.
This delicious brisket recipe is about as simple as it gets. You’ll need a good smoker, about 10 pounds of beef brisket from your local butcher, and some wood chunks. Classic brisket usually calls for hickory, but Applewood, mesquite, even pecan, all taste great – it’s totally up to you. I personally used Jack Daniels wood chips when smoking my brisket, it smelt delicious as it was smoking; the only problem, I had to keep adding them like every 30 minutes – definitely best to go with wood chunks instead of wood chips.
Here is the tested method from the guys at Smoking Meat Geeks:
- One 10-12 pound bri
- sket1/3 cup kosher salt3 tablespoons fres
- hly ground black pepper2
- teaspoons garlic
- powder 2 teas
- poons cumin 8 cups water
- Hickory or apple wood, for best taste
1.Season the meat. Place it on a large baking sheet and pat dry. Mix the salt, pepper, garlic powder and cumin together in a small bowl, and then rub it thoroughly over the meat. Don’t be shy; coat the meat thoroughly. Let it sit for one hour.
- Prepare the smoker. This will depend on what kind of smoker you’re using, but when it comes to brisket, we highly recommend hickory wood for the best taste. Use a stand-alone, dedicated thermometer to get the most accurate reading of inside the grill. Once you’ve achieved a steady temperature of 250°F, you’re ready to add the meat.
- Place the brisket on the grate, with the fat facing up, far away from the open flame. Close the smoker and let meat smoke for about 6 hours. You’ll want to toss in more wood chunks every hour or so to keep temperature constant and keep an eye on the thermometer for the most accuracy. Word of caution: the temperature gauge that came with your smoker (or grill) is rarely ever accurate; it’s best to purchase a thermometer probe to get accurate internal temperature readings. If one side is cooking faster than the other, you can flip it every 3 hours or so (this part just comes down to the type of smoker you have).
- When the brisket has reached an internal temperature of about 200-205F, after about 10 hours, it’s done. Remove it from the heat and let it rest on the cutting board, covered with foil or butcher’s paper, for 30-60 minutes.
- Slice the brisket against the grain, serve your favorite BBQ sauce on the side and enjoy. Serve it with beans, white bread or rolls, some sliced pickles, and a cold beer.