Description
This smoked brisket recipe delivers tender, flavorful meat with a perfect smoky crust. It’s an ideal centerpiece for gatherings, offering a mouthwatering experience that’s well worth the effort.
Ingredients
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1/4 cup salt
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1/3 cup pepper
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2 tablespoons garlic powder
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2 tablespoons onion powder
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1 whole brisket
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Mustard (yellow, brown, or Dijon)
Instructions
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Prepare the Seasoning and Pan:
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In a bowl, mix together the salt, pepper, garlic powder, and onion powder; set aside.
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Line a half-sheet pan with multiple layers of aluminum foil.
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Place a cooling rack on top of the foil-lined pan.
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Trim the Brisket:
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Trim excess fat from the brisket, leaving about a 1/2-inch layer to help retain moisture.
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Place the trimmed brisket on the prepared cooling rack.
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Season the Brisket:
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Coat the entire brisket with a layer of mustard, spreading it evenly.
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Generously sprinkle the seasoning mixture over the mustard-coated brisket, making sure all sides are well covered.
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Marinate:
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Wrap the seasoned brisket (along with the cooling rack) tightly with several layers of foil.
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Refrigerate for at least 4–6 hours, or overnight for best flavor.
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Smoke the Brisket:
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Preheat your smoker to 225°F and fill it with your favorite pellets.
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Place the foil-wrapped brisket in the smoker, with the cooling rack underneath.
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Insert a meat probe to monitor the internal temperature.
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Smoke until the brisket reaches an internal temperature of 200°F—this usually takes about 1 hour per pound.
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Rest the Brisket:
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Remove the brisket from the smoker and carefully unwrap the foil.
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Rewrap it in parchment paper, then in a towel.
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Let the brisket rest for at least 1 hour before slicing and serving.
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