The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!
Smoked Brisket on a Traeger
Admit it, no other protein does it quite like beef. Beef tastes amazing, and that taste belongs on my table. When you start with such a delicious high-quality protein, the culinary possibilities are endless! You can sear it, grill it, roast it, use it as an ingredient or make it an entrée, the list goes on and on.
Add a wood pellet smoker into the mix and then you have the best beef on the globe. Brisket is a huge cut of beef and can be quite expensive, so we want to make sure you smoke it to perfection. The smoker makes it so easy, and the quality is top shelf!
What Is Brisket?
Let’s start with what this meat is that we are smoking. A brisket is a cut of beef from the breast or lower chest of a cow. It is one of the toughest cuts of beef, but when it is smoked, braised, or slow roasted, it renders into juicy, tender and flavorful beef bliss. All you need is time and a few tools and simple tricks.
Note that there is a lean side and a fatty side to brisket, and you need both to make the perfectly smoked brisket that we are after. The lean side of the brisket has a tighter grain and is harder to make tender.
This is where we divide the men from the boys in the smoking world. Making that lean side melt in your mouth is when you know you’ve reached the peak of brisket perfection. We will help you do just that!
Description
The bold and juicy flavor of Smoked Brisket is everything! We have the perfect smoked brisket recipe that is flawless every time!
Ingredients
- 12 Pound Brisket
- 2 Tablespoons Kosher Salt, Coarse
- 1 Tablespoon Pepper, Fresh Cracked
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Smoked Paprika
- 2 Tablespoons Granulated Garlic
- 1/3 Cup Apple Cider , (or Apple Juice)
Instructions
- Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes12 Pound Brisket
- Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4″ thickness. In a mixing bowl mix the rub. Spread over the brisket.2 Tablespoons Kosher Salt,1 Tablespoon Pepper,2 Tablespoons Dark Brown Sugar,2 Tablespoons Smoked Paprika,2 Tablespoons Granulated Garlic
- Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours
- On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.1/3 Cup Apple Cider
- Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).
- Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.