Slow Smoked Beef Brisket

Brisket can be one of the hardest cooks on the BBQ. I've cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it's tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.

Category:

Howto & Style

Tags:

• Beef
• Brisket
• Primo
• Smoking
• Grilling
• Bamaquer
• BBQ
• Food
• Ceramic

[dantlasallejr]

at the end you said the alarm went off on the timer. What temp does it need to get to before you take it off the grill?

[Bamaquer]

@dantlasallejr sorry about that. It shoould be between 195 and 200. But that's just how we do it and it works. I'm sure that there are thounds of differing opinions on smoking a brisket. I think you'll be please with the results if you follow my method. Have fun!

[devildog99992007]

Do you soak your wood in water? Nice tat, OOH-RAH

[Bamaquer]

@devildog99992007 I use large chunk and have never found the need to soak the. But then again I cook on ceramic cookers which are tightly sealed and thus greatly control the air flow to the fire. In a steel grill you may have to soak the to make the smolder rather than burn.

Chips always require some soaking because of their size.

[SmokinHotButts]

Seems it would be easier to dust both sides before the smoker......shouldn't loose to much 'rub' on the pan. Great looking however. Thank you!

[Bamaquer]

@SmokinHotButts To each his own, works for me.

[1BusBoy1]

Id say no... Cook with Fat side UP so that the fat renders DOWN into the meat! Keeps the juices in the meat not dropping off the bottom.

[MartinGuitarLover1]

do you recommend injecting a brisket??

[famousticketz]

thats a big ole boy, you know that brisket is good if he cooking it.... good info, thanks

[jessejh05]

That is one badass grill. Where did you buy it?

[chromlic]

man, you should add some more seasoning.

[iso3200]

Just wanted to say THANK YOU for making this video, and sharing some of your tips/secrets. I purchased the 22" Weber Smokey Mountain Cooker- and with your help, I've turned out some great Brisket! Those aren't just my words, but those of my co-workers, friends, and family. I actually have 6 going right now! Fingers Crossed! Only thing I add to mine is a bit of different seasoning in addition to the Steak Dust and Moores and Sweet Baby Ray's BBQ Sauce- Awesome! Thanks again!

[Gethenet2]

Holy smoke! Could you get any thicker smoke!

[soweto09]

u should have at least slice the meat so we can see the end results

[EasyRecipesHQ]

like it

[adoniscrush]

That recipie looks killer. My old smoker was a wood/charcoal style with a big box. It rusted out and just needed to be put to rest. I ended up coming across a Masterbuilt 41 " electric smoker at Sams for $298.00 so I snagged it. I have never used an electric smoker before so I hope I am not to dissapointed. Will this recipie work in an electric smoker like it does in the one you have? This one uses chips and with my old one I used whole chunks of about 12" split pecan.

[RestlessLion]

All that and u left out cutting it up and plating it!!