Description
Smoked brisket is the BBQ holy grail. Get after it with this recipe, which
Ingredients
Scale
- 12 pound whole packer brisket, trimmed (9–10 pounds after trimming)
- 1/4 cup kosher salt
- 1/4 cup fresh cracked black pepper
- 10 hickory chunks for smoking
Instructions
- The night before, trim the fat cap to 1/4 inch and remove much of the hard-fat deckle.
- Season liberally with salt and pepper, place on a cooling rack on a rimmed baking sheet and place in the refrigerator overnight.
- Prepare grill for indirect cooking at 250 degrees with 10 hickory chunks for smoking. Remove brisket from refrigerator and allow to sit at room temperature for 1 hour.
- Place internal probe in thickest part of brisket and put on smoker. Cook for 7-8 hours, until the internal temperature reaches 165 degrees and the bark is where you want it.
- Wrap brisket tightly in butcher paper and return to the smoker. Cook for an additional 3-4 hours.
- Remove brisket, keeping it in the butcher paper, wrap in towels and place in a cooler or a turned-off oven.
- Rest for 1-4 hours.
- Slice and serve
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Beef
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 400
Keywords: brisket, smoked, big green egg, recipe