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How To make Smoked Beef Brisket
4 lb Beef Brisket
MARINADE 1 c Red Wine Vinegar
1 c Water
1 Sliced Onion
2 Cloves Garlic, Chopped
8 Whole Cloves
6 Sprigs Parsley
2 Bay Leaves
2 Stalks Celery Including
Leaves, Chopped 1 tb Gin
1/2 ts Dried, Thyme, Rosemary,
Basil
Prepare marinade and place in a covered dish large enough to hold the brisket laying flat. Place the brisket in the refrigerator and marinate with turning every 6 hours for 48 hours. Remove from refrigerator 2 hours before smoking and allow to warm to room
temperature. Smoke in smoker set at 190-225oF for 6 to 7 hours. Place marinade in water pan in smoker. From:
Melinda Lee, KNX Food News Hour, KNX Radio 1070 Los Angeles. Typed by Syd Bigger. From: Pat Stockett Date: 13 Oct 96
How To make Smoked Beef Brisket's Videos
Smoked Brisket on Pellet Grill
Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker
#smokedbrisket #pelletgrillbrisket #howtobbqright
Brisket smoked on a Pellet Grill
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6 Boning Knife
- Killer Hogs Hot Rub
- Killer Hogs TX Brisket Rub
- White Hand Saver Gloves
- Butcher Paper for Briskets
- Thermoworks DOT
- Red Meat Cooler
- Red Handle 12 Slicing Knife
The only thing it takes to create amazing brisket on a pellet grill is time. Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill.
I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket. I use a layer of my Killer Hogs Hot BBQ Rub and then a layer of my Killer Hogs TX Brisket Rub
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”. Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.
Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.
After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.
Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
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BBQ with Franklin: The Brisket
FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! -
In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning.
Music:
Greenville Girl
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
Texas Pitmaster Reveals All Brisket Secrets | Chuds BBQ
This is my most ambitious brisket video to date. I try out all the secrets that I've learned and heard of throughout the years and throw them all into one brisket. If your looking to perfect your brisket recipe at home, don't sleep on this video!
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Insta: ChudsBBQ
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Cabelas 1/2hp
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How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ
In this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer.
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Smoked Bourbon Marinated Brisket
Marinating brisket is not traditional, but the result was absolutely amazing. This process works particularly well if you use a pellet smoker, as developing bark can be more difficult. The sugars and flavors on the surface start to caramelize for an incredible final product.
Marinade:
1/2 cup Smoked Bourbon
1/2 cup maple syrup
1/2 cup soy sauce
1/2 cup Dijon mustard
2T Worcestershire
4 cloves chopped garlic
2 chopped chipotle peppers in adobo
#brisket #marinade #juicybrisket #juicy #bbq
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