How To Make Smoked Brisket Made Easy for Beginners
About this recipe
If you're looking to dive into the world of BBQ, this smoked brisket recipe is a fantastic starting point. The Dawgfatha's BBQ makes it easy for beginners to create a delicious Central Texas-style brisket using a pellet smoker.
With just a few simple ingredients and a straightforward technique, you'll be able to impress your friends and family with tender, flavorful brisket. This method focuses on achieving the perfect smoke flavor while keeping the cooking process manageable.
Ingredient notes
- Use a brisket piece weighing about 5-7 lbs for optimal results.
- The rub consists of 1 tablespoon of kosher salt and 4 tablespoons of coarse ground black pepper, following a 4:1 ratio.
Tips from The Dawgfatha's BBQ’s video
- Apply a thin layer of mustard as a binder for the rub, ensuring it sticks well to the brisket.
- Smoke the brisket fat side down to protect the meat from direct heat and prevent it from drying out.
- Use a smoke tube filled with pellets to enhance the smoke flavor, especially when using a pellet smoker.
Good to know
- How long does it take to smoke the brisket?
- The total smoking time is about 10 hours.
- What temperature should I smoke the brisket at?
- Start smoking at 225°F for the first 2 hours, then increase to 250°F for the next 3.5 hours, and finally raise to 275°F until tender.
- What kind of wood pellets should I use?
- Post Oak pellets are recommended for smoking the brisket, but you can also use other types like Hickory or Pecan.
No life story here — the video and the recipe are the whole point. All credit to The Dawgfatha's BBQ: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the Central Texas style rub by mixing 1 tablespoon of kosher salt with 4 tablespoons of coarse ground black pepper.
- 2
Apply a thin layer of mustard all over the brisket as a binder for the rub.
- 3
Sprinkle the rub evenly over the brisket, patting it in gently without rubbing.
- 4
Preheat the pellet smoker to 225°F and ensure it has enough pellets, using Post Oak for flavor.
- 5
Place the brisket fat side down on the smoker, positioning the point towards the hotter side of the grill.
- 6
Smoke the brisket at 225°F for 2 hours to infuse smoke flavor.
- 7
After 2 hours, check the brisket to see if the rub has set and adjust the temperature to 250°F for the next phase of cooking.
- 8
Smoke the brisket at 250°F for an additional 3.5 hours, checking for color and moisture.
- 9
If the color is satisfactory and juices are pooling, wrap the brisket in butcher paper and increase the temperature to 275°F.
- 10
Check the tenderness of the brisket every hour until it reaches the desired tenderness.
- 11
Once tender, remove the brisket from the smoker and let it rest wrapped until it cools to 150°F before slicing.
Heads up — we had to guess a little:
- The total time includes smoking and resting time, which is inferred based on typical brisket cooking times.
Credit where it’s due: this recipe was transcribed from The Dawgfatha's BBQ’s original video on YouTube. Follow them there — it’s their dish.
Are you The Dawgfatha's BBQ? Claim this page or ask us to take it down. Your call, always.
