Smoked Brisket Recipe
About this recipe
This Smoked Brisket recipe takes a bold approach by skipping the trimming step, which is often considered essential. Instead, the creator, Smokin' Joe, simply seasons the untrimmed brisket and throws it right into the smoker, showcasing how this method can still yield delicious results.
With a total cook time of 9.5 hours, this recipe emphasizes patience and the importance of allowing the fat to render properly. The use of a mustard and pickle juice binder, along with a blend of seasonings, enhances the flavor while keeping the brisket juicy.
Ingredient notes
- 17.5 lb Certified Angus Beef (CAB) brisket
- 1 cup mustard mixed with pickle juice for binder
- Kosher salt, Laurie's seasoning salt, 16 mesh black pepper, and granulated garlic to taste
- Beef tallow for wrapping
Tips from Smokin' Joe's Pit BBQ’s video
- Dry the surface of the brisket before applying the binder to help the seasoning stick better.
- Smoke the brisket at 275°F (135°C) for 4.5 to 5 hours to allow the fat to render properly before wrapping.
- Check the internal temperature after 7 hours; it should be around 171°F (77°C) in the point and 180°F (82°C) in the flat before wrapping.
Good to know
- How long does it take to smoke the brisket?
- The total cooking time is 9.5 hours.
- What temperature should the smoker be set to?
- The smoker should be preheated to 275°F (135°C).
- What is the purpose of the mustard and pickle juice binder?
- The binder helps the seasoning adhere to the brisket.
- How do I know when the brisket is ready?
- The brisket should feel very tender and juicy, with an internal temperature around 204°F.
No life story here — the video and the recipe are the whole point. All credit to Smokin' Joe's Pit BBQ: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Take the brisket out of the packaging and dry the surface to remove excess moisture.
- 2
Apply a binder made of mustard mixed with pickle juice to the brisket.
- 3
Season the brisket with kosher salt, Laurie's seasoning salt, 16 mesh black pepper, and granulated garlic.
- 4
Preheat the smoker to 275°F (135°C).
- 5
Place the untrimmed brisket in the smoker, centered on the grill.
- 6
Smoke the brisket for 4.5 to 5 hours to allow the fat to render properly.
- 7
Check the brisket after 5 hours; it should have swelled and thickened.
- 8
Continue smoking for an additional 2 hours, checking for a nice bark and rendering fat.
- 9
After 7 hours, check the internal temperature; it should be around 171°F (77°C) in the point and 180°F (82°C) in the flat.
- 10
Add beef tallow on top of the brisket to melt in during the wrap.
- 11
Wrap the brisket in butcher paper and return it to the smoker.
- 12
Smoke the brisket for a total of 9.5 hours, then rest it for 1 hour before unwrapping.
- 13
Unwrap the brisket and check for tenderness; it should feel very tender and juicy.
Heads up — we had to guess a little:
- The quantity for the beef tallow is inferred based on typical usage for wrapping brisket.
Credit where it’s due: this recipe was transcribed from Smokin' Joe's Pit BBQ’s original video on YouTube. Follow them there — it’s their dish.
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