Low and Slow Brisket

Smoking Brisket is a culinary journey that rewards patience and precision. The process of slowly cooking this cut of beef over low, smoldering heat transforms it into a tender, flavorful masterpiece. With the right combination of seasoning, smoke, and time, you will achieve a brisket that is moist, smokey, and irresistibly delicious. So, fire up the smoker, gather your ingredients, and let’s embark on a flavorful adventure into the world of smoked brisket!

HOW TO SMOKE A BRISKET

1. Selecting and Preparing the Brisket; Choose a high-quality whole beef brisket, preferably with good marbling. Trim any excess fat, leaving a thin layer to keep the meat moist during the smoking process. Pat the brisket dry with paper towels.
2. Apply the Binder; To help the rub adhere to the meat, spread a thin layer of your preferred binder, for this cook we used Hemp Oil, over the entire brisket.
3. Seasoning the Brisket; Generously season the brisket with the Kinders Black Cherry Chipotle Rub and Minced Garlic. Ensure an even coating on all sides.

4. Prepare the Smoker; Preheat your smoker to 225°F, if using the Heavy D make sure to add your wood sticks to the perforated cavities

5. Smoking the Brisket; Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part. Smoke the brisket until the internal temperature reaches around 203°F, this low and slow process can take anywhere from 10-16 hours depending on the size of your brisket, I usually set aside 1.5-2 hours per pound.

6.Wrapping for Tenderization (Optional); Once the brisket reaches the desired doneness of the bark, typically around 165°F, you can wrap it tightly in aluminum foil or butcher paper. Once wrapped, place it back on the smoker until the internal temperature reaches 203°F or until the brisket is “probe tender”.

7. Resting and Slicing; Remove the brisket from the smoker and let it rest at least for 30 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful end result. Slice against the grain for maximum tenderness.

Low and Slow Brisket

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Smoking Brisket is a culinary journey that rewards patience and precision. The process of slowly cooking this cut of beef over low, smoldering heat transforms it into a tender, flavorful masterpiece. With the right combination of seasoning, smoke, and time, you will achieve a brisket that is moist, smokey, and irresistibly delicious. So, fire up the smoker, gather your ingredients, and let’s embark on a flavorful adventure into the world of smoked brisket!

• Prep Time: 10-30 Minutes depending on trimming
• Cook Time: 1.5-2 Hours per pound
• Total Time: 13 Hours
• Category: Beef
• Method: Smoked
• Cuisine: BBQ

Ingredients

Scale 1x2x3x

• 1 “Packer” Brisket, ours was 9 pounds
• Kinders Black cherry Chipotle Rub
• Minced Garlic
• Oil or mustard for binder, for this cook we tested using Hemp Oil

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Instructions

1. Selecting and Preparing the Brisket; Choose a high-quality whole beef brisket, preferably with good marbling. Trim any excess fat, leaving a thin layer to keep the meat moist during the smoking process. Pat the brisket dry with paper towels.
2. Apply the Binder; To help the rub adhere to the meat, spread a thin layer of your preferred binder, for this cook we used Hemp Oil, over the entire brisket.
3. Seasoning the Brisket; Generously season the brisket with the Kinders Black Cherry Chipotle Rub and Minced Garlic. Ensure an even coating on all sides.
4. Prepare the Smoker; Preheat your smoker to 225°F, if using the Heavy D make sure to add your wood sticks to the perforated cavities
5. Smoking the Brisket; Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part. Smoke the brisket until the internal temperature reaches around 203°F, this low and slow process can take anywhere from 10-16 hours depending on the size of your brisket, I usually set aside 1.5-2 hours per pound.
6. Wrapping for Tenderization (Optional); Once the brisket reaches the desired doneness of the bark, typically around 165°F, you can wrap it tightly in aluminum foil or butcher paper. Once wrapped, place it back on the smoker until the internal temperature reaches 203°F or until the brisket is “probe tender”.
7. Resting and Slicing; Remove the brisket from the smoker and let it rest at least for 30 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful end result. Slice against the grain for maximum tenderness.