Classic Smoked Beef Brisket
Sliced or shredded, this smoked Brisket is great on its own or in a variety of applications.
Cook Time: 12 hrs 15 mins
Servings: 24
Ingredients: 5
Ingredients
Preparation
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Step 1
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
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Step 2
Combine garlic, paprika, pepper and salt in small bowl. Sprinkle and press evenly into beef Brisket on all sides and edges.
Cooking Tip:
The whole Brisket may require some fat trimming to ensure rub makes contact with the brisket.You may substitute brisket flat or point for whole brisket. -
Step 3
Insert ovenproof meat thermometer so tip is centered in thickest part of brisket, not resting in fat. Place brisket on rack in smoker according to manufacturer's instructions. Set timer for 12 hours depending on desired smoke flavor.
Cooking Tip: After 3 hours, you may carefully remove brisket, wrap it in foil and return to smoker for remaining cook time. This is called the "Texas Crutch".
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Step 4
Carefully remove brisket from smoker after 10-1/2 to 11 hours or when temperature reaches 195°F for brisket that slices easily. For brisket that can be shredded or chunked, carefully remove it from smoker at 12 hours or when temperature reaches 205°F.
Nutrition Information
256 Calories
6.4g SAT FAT
23g PROTEIN
2.4 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 ounces cooked beef: 256 Calories; 150.3 Calories from fat; 16.7g Total Fat (6.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 7.4 g Monounsaturated Fat;) 79 mg Cholesterol; 536 mg Sodium; 1.9 g Total Carbohydrate; 0.4 g Dietary Fiber; 23.2 g Protein; 0 mg Calcium; 2.4 mg Iron; 254 mg Potassium; 0.2 mg Riboflavin; 2.9 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 192 mg Phosphorus; 5.1 mg Zinc; 20.2 mcg Selenium; 87.9 mg Choline.
This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Niacin, Vitamin B6, Phosphorus, and Choline.
The Essential Ingredients
- Brisket: Also known as the “first cut,” the brisket comes from the lower chest of the animal. It’s known for its rich marbling and tenderness. It’s often smoked, braised, or roasted; low-and-slow methods are best with this cut.
- Wood Chunks: Solid pieces of natural hardwood used in grill and smoking which help infuse flavor into food. Culinary smoking woods include hickory, maple, mesquite and apple.
- Kosher Salt: Known for its coarse, flaky texture that’s easy to sprinkle. It’s named for its traditional use in Jewish meat preparation. It has a clean, pure taste and is typically free of additives like iodine.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Paprika: A vibrant red spice made from ground dried red peppers. Paprika can be mild, hot, smoky, or sweet depending on the variety. Find this spice in everything from Spanish paella to Hungarian goulash.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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