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Smoked Beef Brisket

Smoked Beef Brisket

Edited by EastOak
Smoked Beef Brisket

“A Texas-Style, Low & Slow classic BBQ. This smoked beef brisket is perfectly seasoned with a simple rub and smoked for hours to achieve a beautiful bark and tender, melt-in-your-mouth texture.”

— East Oak Culinary Team
Prep Time:15 mins (active)
Serves:3 - 5
Marinating:At least 1 hr (overnight recommended)
Smoking Time:8 hrs
Wood:Apple wood (recommended)
Smoker Model:EAST OAK Pitmate Tabletop 20-In Electric Smoker

Ingredients

  • 1 Whole Beef Brisket (about 5.7 lb / 2.6 kg)

Dry Rub:

  • 4 tbsp Morton® Sea Salt (30 g)
  • 8 tbsp Coarse Ground Black Pepper (60 g)

Pro Tools

  • Spray bottle
  • Butcher paper
  • Meat probe / Thermometer

Smoking Tips

  • For extra flavor, use a spritz made from equal parts apple cider vinegar and water (1:1 by weight) instead of plain water.
  • Keep the water pan filled throughout the cook (up to the MAX fill line). Maintaining moisture inside the smoker helps regulate temperature and promotes tender, flavorful brisket.
  • Replace wood chips about every 2–3 hours during cooking for best results.
  • Before wrapping the brisket, make sure the water pan always contains water. Lightly mist the butcher paper with water before wrapping; damp butcher paper conforms more tightly to the brisket and is easier to work with.
  • Once the brisket is wrapped in butcher paper, additional wood chips are no longer necessary.

Step-by-Step Instructions

1.

Season the Brisket

Step 1: Season the Brisket
  • Trim excess fat and size the brisket to fit your smoker.
  • Lightly spray with water, then season evenly with the salt and black pepper mixture, pressing gently to adhere.
  • Wrap tightly in plastic wrap and refrigerate overnight.
2.

Prepare the Smoker

Step 2: Prepare the Smoker
  • Fill the water pan to the MAX line and load the wood chip box with your preferred wood chips.
  • Preheat the smoker to 220°F (105°C) and establish a steady smoke (about 20 minutes).
3.

Stage 1: Low & Slow Start

Step 3: Stage 1 Low & Slow Start
  • Place the brisket on the center rack and smoke at 220°F (105°C).
  • After about 2 hours, when the seasoning no longer sticks to your finger, spritz the surface with water.
4.

Stage 2: Spritz & Moisture

Step 4: Stage 2 Spritz & Moisture
  • Refill the water pan and wood chips as needed. Increase the smoker temperature to 250°F (121°C).
  • When the internal temperature reaches 150°F (66°C) (about 1.5 hours later), spritz the brisket, increase the temperature to 275°F (135°C), and refill the wood chips.
  • Continue spritzing every hour.
5.

Wrap & Finish

Step 5: Wrap & Finish
  • When the internal temperature reaches 175°F (79°C) (about 4 hours into the cook), wrap the brisket in butcher paper, reinsert the meat probe, and return to the smoker.
  • Cook at 275°F (135°C) until the internal temperature reaches 205°F (96°C) (about 2 hours more). Remove from smoker.
6.

Rest & Slice

Step 6: Rest & Slice
  • Keep the brisket wrapped and rest at room temperature for 30 minutes.
  • Unwrap, slice against the grain, and serve.
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