EASY smoked brisket recipe to nail it your first time

Ingredients

• 1 piece Packer Cut Brisket (10‑15 lb whole packer cut, good quality, trimmed as described)
• 2 tablespoons Kosher Salt (coarse kosher salt for 50/50 rub)
• 2 tablespoons Coarse Black Pepper (freshly cracked coarse pepper for 50/50 rub)
• 1 cup Rendered Beef Tallow (rendered from the trimmed fat trimmings, used for wrapping)
• 1 sheet Butcher Paper (uncoated brown butcher paper, large enough to wrap brisket)

Instructions

1. Trim the Brisket

   Using a sharp knife, slice the fat cap down to about a ¼ inch thickness, remove hard fat, trim the corners of the flat, and peel off as much silver skin as possible without taking too much meat. Preserve the trimmed fat for rendering later.

   Time: PT30M

2. Render Tallow

   Place the saved fat trimmings in a slow cooker, set on low, and let them render for 8‑10 hours, stirring occasionally. Once liquid fat separates, strain through a fine mesh strainer into a heat‑resistant container.

   Time: PT8H

   Temperature: 200°F

3. Apply 50/50 Rub

   Mix equal parts kosher salt and coarse black pepper. Pat the brisket dry, then shake or rub the mixture onto all sides of the meat, coating evenly. Let the seasoned brisket sit for at least 30 minutes (or overnight in the fridge).

   Time: PT30M

4. Preheat Smoker

   Preheat the Weber Smokey Mountain (or any smoker) to a steady 250‑300 °F. If using a pellet smoker, place the brisket fat side down. Allow the smoker to stabilize before adding the meat.

   Time: PT15M

   Temperature: 250‑300°F

5. Smoke the Brisket

   Place the seasoned brisket on the smoker grate. Maintain 250‑300 °F, spritzing the edges with water or apple juice every hour. Smoke for 6‑10 hours, or until the internal temperature reaches 165‑180 °F, a dark bark forms, and the meat has released most surface moisture (stall).

   Time: PT8H

   Temperature: 250‑300°F

6. Wrap in Butcher Paper with Tallow

   Lay a large sheet of butcher paper on a clean surface, spread a thin layer of rendered tallow on the paper, then place the brisket on top. Drizzle additional tallow over the meat, then wrap tightly. Transfer the wrapped brisket to an aluminum pan or deep tray with foil underneath to catch drippings.

   Time: PT10M

7. Finish in the Oven

   Preheat a conventional oven to 300 °F (non‑convection). Place the pan with the wrapped brisket on the middle rack and cook for 1½‑3 hours, checking every 30 minutes after the first 1½ hours. The target internal temperature is at least 203 °F.

   Time: PT2H30M

   Temperature: 300°F

8. Rest the Brisket

   Remove the brisket from the oven, unwrap, and let it rest on a cutting board for 2 hours. The internal temperature will drop to about 150 °F, allowing juices to redistribute.

   Time: PT2H

9. Slice and Serve

   Using a sharp knife, slice the brisket against the grain into ¼ inch slices. Serve immediately or keep warm in a cooler for up to 5 hours. If not serving right away, refrigerate in the original butcher‑paper wrap.

   Time: PT15M

Nutrition Facts

Calories

620

Protein

50 g

Carbohydrates

0 g

Fat

35 g

Fiber

0 g