*Smoked Brisket
Updated: Jun 19, 2020
Is there anything better than brisket that falls apart when you stick your fork in it? Now that we have a smoker, we have been trying to smoke everything. This is one of our favorites!
This recipe takes a long time, but it's worth it. You can prepare the injection, do the injection and the season rub the night before cooking.
Ingredients:
Apple Pellets - for the smoker
Injection:
2 Cups Beef Broth
2 Cups Water
*If you don't have beef broth, you can use water and beef bullion)
1 teaspoon Minced Garlic
2 teaspoons Worcestershire Sauce
2 Tablespoons Salt
1 Tablespoon Brown Sugar
Directions for Injection:
Put all ingredients in blender to grind up the garlic. This ensures the mixture will go through the injector holes.
Ingredients continued:
12 - 15 lb Brisket (feeds 6 - 10 people)
Prime Rib Rub
Beef Rub
Apple juice
Directions:
1. Trim fat on brisket to 1/4" thick on fat cap. Trim all hard fat. If the fat is soft it's okay.
2. On a large baking sheet, inject in checker-board pattern 1" apart. Press plunger as pulling out of the meat. Be careful as the injection will spit out. I recommend covering it with your other hand.
3. Drain excess juice into a container to use the next day.
4. Sprinkle both rubs on all sides of brisket, massaging it in.
5. Put in fridge overnight.
Next Day
Set smoker to 225*, lid closed about 15 minutes.
Smoke 4 hours until internal temperature is 160*. Take brisket off smoker.
3. Turn heat up to 250*.
4. While smoker is heating, lay out butcher paper (2 layers {or aluminum foil}). Pour remaining injection sauce over brisket and fold butcher paper around the meat.
5. Cook additional 3 - 4 hours until internal temperature reaches 204*. At this stage you may run into a stall, where the internal temperature hovers and does not seem to move. You can just wait it out, or increase temperature 5* at a time to see if that works.
6. If not at 204* check back every 30 minutes.
7. Take off the grill and keep wrapped in butcher paper. Let it rest 30 - minutes to 1 hour before carving.
To carve: cut across the grain.