In our final video for Smoking Meat Week, Karl Engel from Pigcasso shows us how to smoke beef brisket. We hope you enjoyed and found this series useful. Happy smoking!
Karl’s Smoked Brisket Recipe
- 1 whole packer brisket (10-12lbs) – you could just use a flat brisket as well
- Salt, pepper, and garlic or BBQ rub of your choice
Trim Brisket fat all over to less than ¼ inch on all sides. Eliminate all hard feeling fat.
Spray with pam or some type of spay oil. Season with salt, pepper, and granulated garlic (not garlic salt).
Place on smoker at 225 degrees fat side down. Cook for approx 4 hrs and then open cooker and spray with beef broth. Cook for another 2-3 hrs or until internal temp is about 165 or the color is what you desire. Take off and double wrap in foil and place back on the smoker for another 1-2 hrs or so (brisket should have internal temp of about 190 degrees). Then take off and let rest in a dry cooler and cover with a towel inside the cooler. Rest time is about 2 hrs.
Slice and serve.