How to Smoke Beef Brisket in a Propane Smoker

Beef brisket and a backyard smoker. We're talking everyone'south favorite smoked brisket recipe. Coated with a brown carbohydrate based rub and smoked low and slow, I'm going to bear witness you lot step-by-step how to fume a brisket and get past the stall.

Jump to:

• Why This Recipe Works
• Where To Buy Brisket And How To Prepare Information technology
• Ingredients You lot'll Need
• Expert Tips For Preparing the Smoker
• Step-By-Step Recipe Instructions
• Brisket Stall
• Smoke Ring
• More Smoker Recipes
• Smoked Brisket

Smoker recipes are amazing and this smoked brisket is no exception. Brisket is our all fourth dimension favorite meat to smoke and permit me tell you, this smoked beef brisket recipe is amazing. Information technology'southward an expensive cutting of meat but is totally worth the expense.

Brisket was the first meat I always smoked. And I had great success considering my begetter and grandfather shared their methods with me. To ensure you have the best success, let's dive into how to smoke brisket like a pro!

Where To Purchase Brisket And How To Prepare It

Brisket is the toughest cut of meat from the moo-cow, so how you gear up the meat both before, during, and after you lot smoke it is important. And the class of meat also matters. If you exercise it right, your meat will turn out tender, juicy, and full of flavor...every time.

This recipe is ideal for when you want to smoke a Texas brisket, which is the entire packer cutting. A Texas brisket is between 8-12 pounds and has both the point and apartment sections still intact. While this recipe too works well for both a point and flat, I typically use the point when I want to make Smoked Brisket Burnt Ends.

Where you buy your meat also matters. I prefer ownership from my local butcher because I know where they get their meat and their quality is bully and style meliorate than at your local grocery store. I recommend buying a prime number class brisket considering information technology has the highest fat content with amazing marbling. It'south pricey, merely so worth it.

Brisket volition either come with the fat already trimmed or with a lot of fat. Sometimes I ask the butcher to trim the fat off for me, but sometimes I opt to trim it off myself. If you lot're trimming off the fat yourself, leave almost a ¼ of an inch of fat. The slim and fatty layer really helps add moisture and flavour.

Ingredients You'll Demand

How you season the brisket is actually important. Yous can go simple with just a few spice ingredients or you can really pack on the season. While at that place are many rub options bachelor, I love the mixture of a chocolate-brown carbohydrate rub with a hint of salt and spice. Here's the ingredients I utilise for my brisket rub.

Using a light brown sugar in my base sets this rub upwards for success. I don't recommend using a dark chocolate-brown saccharide because the molasses in it makes it too sugariness.

My flavor mix is a combination of garlic powder, smoked paprika, seasoning common salt, course ground blackness pepper, dried oregano, onion powder, and cumin. Because this is a smoker recipe, I'yard using smoked paprika. There is a difference betwixt Paprika and Smoked Paprika and information technology makes all the taste difference in the globe. You can read all near the deviation between Smoked paprika and paprika here.

While you can utilise ground blackness pepper, I highly recommend using a coarse ground black pepper. Not simply does it contribute to the texture of the rub, information technology brings out and so much season when mixed with the other ingredients in this rub.

Expert Tips For Preparing the Smoker

You can smoke a brisket using whatsoever type of smoker. Here are the things you need to know to prep your smoker, regardless if you lot're using a pellet, electric, gas, or charcoal smoker.

Forest

When using a propane gas smoker, I prefer to employ wood chunks instead of wood fries. Mainly because the chunks produce more smoke and tend to concluding longer than wood chips. My favorite wood chunks to use for smoking a brisket are a combination of hickory and apple wood.

In regard to soaking wood, there is a ridiculous amount of controversy effectually this topic pointing to "the science behind it" but permit's talk real life experience here. I've been smoking meat for years and I take a published cookbook on How To Fume Meat and my perspective on the topic is this. When I do long smokes, like with this 1 or with a Boston barrel, I soak my woods. I've plant that when doing long smokes, the wood burns a bit longer. And more chiefly, I've found that using wood chunks that have been soaked for several hours or overnight helps eliminate whatever bitterness that might effect from too much smoke and over-smoking. The smoke does not initially billow as with dry chunks. Try it for yourself and You be the judge, regardless of what the "scientific discipline" and "smoking experts" say.

When it comes to wrapping wood, once more, there are a lot of opinions and thoughts about wrapping the forest in aluminum foil when smoking. Y'all tin read more than about the method of wrapping woods just this is what I do when making this smoked brisket recipe. Because this is a long fume and I want to control the heat and temperature, I wrap the wood and poke little holes in the foil. Past doing this, the wood chunks will last longer and they won't crumble to ash halfway through the smoking process.

H2o Tray

To save yourself some time when cleaning upwardly, wrap the water tray with heavy-duty aluminum foil and drib in virtually two-3 Tablespoons of liquid smoke into the h2o. The liquid smoke helps provide that deep smoke taste.

Brisket Fume Time and Temperature

A lot of people enquire me what temperature to smoke brisket. You desire to preheat the smoker earlier placing the meat on the racks. The smoker needs to heat upwards to 225°F and it needs to get smokey.

For the brisket fume time, y'all should estimate near 90 minutes of smoking time per pound. A 10-pound brisket smoked between 225°F-250°F should take most 12-15 hours to smoke. I prefer mine smoked to an internal temperature of 195°F.

Step-Past-Step Recipe Instructions

Start by seasoning the meat with the dry rub for 12-24 hours before starting the smoking process. Place the meat in a large dish, cover with plastic wrap, and let it marinate in the fridge.

Expert Tip: Sometimes, I opt to baste with a little flake of BBQ sauce earlier placing information technology on the smoker. This is optional. Smoking it in just the rub is just as delicious.

When the smoker is preheated and fix to become, put the brisket on the smoker fatty side down. Go alee and put the electrical meat thermometer in the meat and so you can keep up with the internal temperature. Skillful Tip: For the about convenience, use a wireless meat thermometer then you don't accept to worry well-nigh wires everywhere and shortages in the wires. Insert the meat thermometer into the side and into the thickest middle part of the brisket.

Now sit back, relax, or multi-task because y'all need to let information technology smoke low and slow. Brand certain y'all are monitoring the internal smoker temperature and go on it between 225-250°F, never letting it become above 250°F.

Brisket Stall

Have you e'er heard of the 165°F brisket stall? Well, if you haven't experienced information technology, it'south frustrating. Brisket is not a cheap cutting of meat to brainstorm with and having it sit there at 165°F when you want it medium-well to well washed is not a peachy feel. So I'm going to let y'all in on a niggling clandestine my dad taught me for how to effectively go past this stall. And this is an erstwhile school southern method but information technology works wonders.

• When you get to the point where your meat has most 2 to 3 hours left to smoke (it should be somewhere around 165°F) what y'all want to do is pull the meat out of the smoker and double wrap it with heavy duty aluminum foil. This will help maintain the internal heat and help get past the stall. Wrap it tight. The tighter the ameliorate.
• Insert the meat thermometer dorsum into the brisket, identify it back in the smoker, and continue to let information technology smoke until the meat reaches an internal temperature of 185°F.
• From in that location, remove it from the smoker leaving information technology wrapped in the aluminum foil.
• Take the meat still wrapped in aluminum foil and wrap it again in a large beach towel.
• Identify the wrapped brisket in a big empty libation, close the lid, and allow it rest for two hours. This process really helps make the meat juicy and more than tender.
• Later on the ii hours have passed, you are ready to cut into your brisket ensuring you slice confronting the grain.

Smoke Band

While you shouldn't solely judge the success of your smoked brisket based on the fume ring, it'southward always rewarding to see ane. Take a look at the fume ring beneath. This is what you want to run into.

People believe that the smoke ring proves you accept washed a skillful job by properly smoking the meat in a "depression and slow" style. Merely there is SO much more than that goes into getting a expert smoke ring.

More Smoker Recipes

If you're looking for more smoker recipes, check out some of my other popular creations. My Applewood Smoked Chicken is easily downwardly my most popular smoker recipe in my collection. It's easy to smoke (a beginner level recipe) and it tastes beyond amazing!

Some good smoker side dish recipes that pairs well with this brisket are my Garlic and Herb Smoked Potatoes and these Smoked Cherry Tomatoes with Basil and Goat Cheese. These Smoker Baked Beans also pair actually well with whatever smoked meat.

Follow Recipes Worth Repeating for more amazing recipes!

• ▢

  Smoker

For The Brisket

• ▢ 10 lb brisket

For The Brisket Rub

• ▢ ¼ cup light brownish saccharide, packed
• ▢ 1 teaspoon onion pulverisation
• ▢ i Tablespoon garlic powder
• ▢ 1 Tablespoon smoked paprika
• ▢ 1 Tablespoon seasoning table salt
• ▢ 2 teaspoons ground black pepper
• ▢ 1 teaspoon stale oregano
• ▢ ½ teaspoon cumin

• Place the brisket in a large glass dish.

• Combine all the rub ingredients in a pocket-sized basin.

• Cover the brisket with the spice rub ensuring y'all firmly press the rub into the brisket. Expert Tip: You want to ensure you are pressing the rub into the meat with a little bit of force so the rub can get-go to seep into the meat. Cover the Pyrex dish with either aluminum foil or saran wrap and allow it sit down in the refrigerator for 12 to 24 hours.

• Soak the woods chunks for at least 1 60 minutes before smoking. Wrap the wood chunks in aluminum foil. Once the woods chunks are wrapped, place them in the tray in the smoker.Proficient Tip: For the reasoning behind why I apply this method, check out the details in the post.

• Prepare the h2o tray by wrapping it with heavy-duty aluminum foil. Adept Tip: Drop in nearly 2-3 Tablespoons of liquid smoke into the water tray for an added smoke flavor.

• Prepare the smoker and preheat it to 225°F. Once preheated, put the brisket on the smoker racks, placing it fatty side downwardly.

• Insert an electric meat thermometer in the side of the thickest function of the center of the meat and close the smoker.

• Allow information technology smoke depression and slow, never letting the internal smoker temperature get to a higher place 250°F.

• When you get to the indicate where your meat has about 2 to 3 hours left to smoke (it should be somewhere around 165°F) what you desire to do is pull the brisket out of the smoker and double wrap it with heavy duty aluminum foil.

  This will help maintain the internal estrus and help get by the stall. Wrap it tight. The tighter the better.

• Insert the meat thermometer back into the brisket, place it back in the smoker, and continue to let it smoke until your meat reaches an internal temperature of 185°F.

• From there, remove the meat from the smoker leaving it wrapped in the aluminum foil.

• Have the meat nonetheless wrapped in aluminum foil and wrap it over again in a large embankment towel.

• Place the wrapped brisket in a big empty cooler, close the lid, and let it rest for 2 hours. This process really helps make the brisket juicy and more tender.

• Later on the two hours have passed, you lot are set up to cut into your brisket. Ensure you lot slice against the grain and then serve.

• I recommend buying your meat from a local butcher considering I know where they get their meat and their quality is great and manner better than at your local grocery store. I recommend buying a prime grade cutting of meat because it has the highest fat content with astonishing marbling. It'south pricey, simply and then worth it.

• Brisket will either come up with the fat already trimmed or with a lot of fat. If you lot're trimming off the fat yourself, leave nearly a ¼ of an inch of fat on. The slim and fat layer actually helps add wet and flavour to your brisket.

• When using a propane gas smoker to smoke a brisket, I prefer to utilise wood chunks instead of wood chips. Mainly because the chunks produce more smoke and tend to last longer than forest chips. My favorite wood chunks to utilise for smoking a brisket are a combination of hickory and apple tree wood.

• For tips on whether or non to soak the woods and wrapping the wood, see the details in my commodity.

• Sometimes, I opt to drip the brisket with a little bit of BBQ sauce before placing it on the smoker. This is optional. Smoking it in just the rub is simply equally delicious.

Calories: 365 kcal | Carbohydrates: 3 g | Protein: 47 one thousand | Fat: sixteen g | Saturated Fat: 5 g | Cholesterol: 140 mg | Sodium: 529 mg | Potassium: 767 mg | Saccharide: two one thousand | Vitamin A: 170 IU | Calcium: 17 mg | Iron: 4.6 mg

Update Notes: This mail service was originally published in November 2015, merely was re-published with updated step-past-step instructions, pictures, and tips in June 2021.

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Source: https://recipesworthrepeating.com/smoked-brisket/

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