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Low and Slow Brisket

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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.
Raw Beef Brisket, seasoned with a hemp oil binder, Kinders Cherry Chipotle seasoning, and minced garlic. Ready for smoking.

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

A person adding wood chunks to the Heavy D Stick Burning Heat Diffuser, enhancing the smokey flavor profile during the barbecue process.

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.

Juicy smoked brisket, perfectly cooked and resting in an aluminum foil pan. A glistening, caramelized bark on the surface enhances its mouthwatering appearance
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Low and Slow Brisket

Succulent brisket resting on a cutting board, poised for the knife to unveil its tender perfection in each savory slice

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

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.

Keywords: Smoked Brisket, Brisket Recipe, Barbecue, Smoking Meat, Grilling, BBQ Rub, Wood Chunks, Low and Slow, Juicy Brisket

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