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Tender, juicy beef brisket smoked low and slow until it develops a beautiful dark bark and melts in your mouth. This is the ultimate backyard barbecue centerpiece, perfect for feeding a crowd.
Trim and Prepare the Brisket
Apply the Binder and Rub
Prepare the Smoker
Tender, juicy beef brisket smoked low and slow until it develops a beautiful dark bark and melts in your mouth. This is the ultimate backyard barbecue centerpiece, perfect for feeding a crowd.
This southern recipe takes 750 minutes to prepare and yields 12 servings. At 1045.73 calories per serving with 173.91g of protein, it's a advanced recipe perfect for lunch or dinner.
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Smoke the Brisket (Phase 1)
Wrap the Brisket (The Texas Crutch)
Finish Smoking (Phase 2)
Rest the Brisket
Slice and Serve
For a sweeter bark, add 2 tablespoons of brown sugar to the rub. For more heat, add 1 tablespoon of cayenne pepper or chili powder.
Experiment with different wood types for unique flavors. Mesquite offers a strong, bold flavor, while apple or cherry wood provide a milder, sweeter smoke.
If you don't have yellow mustard, you can use hot sauce, Worcestershire sauce, or even just a light coating of olive oil as a binder for the rub.
For extra moisture, you can inject the brisket with beef broth before smoking. Mix 2 cups of low-sodium beef broth with 2 tablespoons of your rub (without salt and pepper) and inject it into the flat every inch or so.
Beef brisket is packed with high-quality protein, which is essential for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
This cut of beef is a good source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells. It also contains niacin (B3) and riboflavin (B2), which help convert food into energy.
Brisket supplies important minerals like iron, which helps transport oxygen in the blood, and zinc, which is vital for immune system function and wound healing.
A 225g (about 8 oz) serving of smoked beef brisket, including both the lean flat and fatty point, contains approximately 750-850 calories, depending on the final fat content.
Smoked beef brisket is a high-protein food that provides essential nutrients like iron, zinc, and B vitamins. However, it is also high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet. Choosing slices from the leaner 'flat' portion can reduce fat intake.
The stall is a period during the cook, typically around 150-165°F, where the brisket's internal temperature stops rising for several hours. This happens due to evaporative cooling—the moisture evaporating from the brisket's surface cools the meat at the same rate it's being heated. Wrapping the brisket (the 'Texas Crutch') helps push through the stall.
For the best results, use a USDA Prime grade brisket, which has the most intramuscular fat (marbling), leading to a more moist and flavorful final product. USDA Choice is a great, more widely available alternative. Select grade is not recommended as it is too lean and can dry out easily.
While you won't get the authentic smoke flavor, you can cook a brisket in the oven. Follow the same temperature and wrapping instructions. To add some smoky flavor, use smoked paprika in your rub and add a few drops of liquid smoke to your water pan.
Classic Southern side dishes pair perfectly with brisket. Popular choices include coleslaw, potato salad, macaroni and cheese, baked beans, cornbread, and collard greens.
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