Here’s the low-down on Smoked Beef Brisket.
8 hours of marinating (minimum), 8 to 10 hours of smoking (in a Masterbuilt smoker), 1 to 1-1/2 hours in a 300 degree oven, 30-40 minutes of resting (cool down time)
One 7-10 lb Beef brisket
1/2 Cup Mustard
1 Cup Brown Sugar
1-2 cups Water Soaked wood chips (do the soaking about an hour before you start your smoker up)
Note: Some people like to add some bourbon to the water while soaking the chips. This makes it smell really good while your smoking but doesn’t change the flavor of the meat much.
Beef Brisket is a tough meet that likes to be pampered and slow-cooked! Perfect for smoking!
To prep, rub mustard all over the brisket. (leave the fat-cap on the brisket! very important!) Then rub the brown sugar all over the brisket. Wrap in plastic, place in refrigerator, and let marinate over night. You might be able to get away with a few hours of marinating with a pork shoulder, but not a brisket. Make sure you give it a full 8 or so hours of marinating before you put it in a smoker.
About an hour before you’re ready to smoke your brisket, take it out of the fridge. Heat up your smoker to about 225 degrees. Place your soaked chips in the smoker box and a pan of hot water on the lowest shelf. When smoker comes to temp, place the brisket (fat side up) on the middle shelf. If you have an oven-safe meat thermometer, place that in the center of the brisket. Sit back, relax, and enjoy the smell of your dinner cooking! You want the internal temperature to be about 175-180 degrees. When it does get there, take the brisket out and wrap it tightly in aluminum foil. Heat your oven to 300 degrees and place brisket in there until it reaches 195 degrees. The reason for this is to keep it from drying out while getting the meat as tender as possible (the fats break down at 195 degrees). Leaving it un-covered and in the smoker to this temp would dry it out. You could wrap it and put it back in the smoker but you’re looking at a much longer cooking time.
When your brisket is done, take it out of the oven and let it rest (still wrapped) for a good 30 to 40 minutes to ensure juices stay with it. When cool enough to work with, take a good sharp slicing knife and slice the meat with the grain into thin strips. You can cut the fat cap off before slicing but I never do. I think it looks better sliced with it on. Serve with your choice of sides (See my other recipes) and enjoy!