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!
- 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
- 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
Instructions
- 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.
- 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.
- Seasoning the Brisket; Generously season the brisket with the Kinders Black Cherry Chipotle Rub and Minced Garlic. Ensure an even coating on all sides.
- 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
- 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.
- 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”.
- 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.
Find it online: https://smokedaddyinc.com/lowandslowbrisket/
