Just starting out? This easy smoked beef brisket recipe is a good way to go if you've never smoked a brisket before. With this brisket recipe you are allowed to take shortcuts, shortening the cook time but ensuring that the beef is moist and tender.
Traditional smoked brisket is cooked for up to 1 and 1/2 hours per pound...that adds up to a lot of brisket smoking time. 18 hours for a 12 pound brisket. Do you have that kind of time available for smoking? Using this non-traditional method, you can cut your brisket smoke time down to half that amount. It still seems like a long time, but remember, we're talking smoked brisket here!
Using equal amounts of these seasonings make things simple.
Ingredients - Easy Brisket Dry Rub
Combine the spices, storing in a tightly sealed container. The above recipe makes 1/2 cup, enough for 2 eight pound briskets. Use 1/4 cup per average brisket, rubbing it in well. Resting overnight lets the flavors penetrate the meat.
Ideal smoking temperature is 225 degrees Fahrenheit. It can run as low
as 210 degrees, but that will lengthen the smoking time. If the
temperature rises much above 225, the brisket will cook quicker, but the
quality of the finished meat will suffer.
Brisket doesn't need a lot of smoky flavor. A few additions of mild smoking wood like apple, pear or pecan during the first couple hours will do the trick. More intense smoking woods, like hickory or mesquite, can make the brisket bitter with an overpowering smoke taste. That's not what we're after.
The brisket is seasoned. Now it's time to smoke. Remove the brisket from
the fridge and set it on the kitchen counter. Leave it there for a
couple of hours to warm up to room temperature. That one step will
shorten the smoking time by quite a bit. As the brisket warms up, get
your smoker prepared. Remember, 225 degrees.
Put the pre-warmed brisket into the smoker, making it as flat as possible on the grate. Thinner meat will cook quicker. During the first three hours of smoking, use two or three additions of smoking wood.
The pellets smoke a long time, so don't use more than a couple of tablespoons at a time. If using chunks or chips, a fist size piece each addition is about right. Wrap the smoke wood in foil for best results.