Smoked Brisket and how to slice it when finished

Ingredients

• 1 whole Beef Brisket (12‑14 lb whole packer brisket, trimmed of excess fat)
• 0.25 cup Kosher Salt (Coarse kosher salt for the rub)
• 2 tablespoons Coarse Black Pepper (16‑mesh freshly cracked black pepper)
• 1 cup Beef Broth (Low‑sodium beef broth for the wrap)
• 2 tablespoons Beef Tallow (Rendered beef fat, adds moisture during the wrap)
• 2 cups Wood Chips (Hickory chips, soaked for 30 min)

Instructions

1. Trim the Brisket

   Remove excess fat, leaving about 1/4‑inch layer for flavor and moisture.

   Time: PT10M

2. Season Generously

   Combine kosher salt and 16‑mesh coarse black pepper. Rub the mixture all over the brisket, pressing it into the meat.

   Time: PT5M

3. Insert Probe Thermometer

   Place the probe in the center of the flat, avoiding the point, and secure it.

   Time: PT2M

4. Preheat Smoker to 225°F

   Set the smoker to a steady 225 °F and let it stabilize.

   Time: PT15M

   Temperature: 225°F

5. Smoke Overnight

   Place the brisket on the smoker grate, fat side up. Smoke for about 9 hours, or until the internal temperature reaches ~175 °F and the bark looks dark and crusty.

   Time: PT9H

   Temperature: 225°F

6. Prepare Wrap Liquid

   In a small pan, combine 1 cup beef broth with 2 tbsp beef tallow. Heat just until the tallow melts.

   Time: PT5M

7. Wrap the Brisket

   Lay out a sheet of foil or butcher paper, place the brisket on it, pour the broth‑tallow mixture over the top, then wrap tightly to seal in moisture.

   Time: PT2M

8. Finish at 275°F

   Raise the smoker temperature to 275 °F and cook the wrapped brisket for an additional 2 hours, or until the internal temperature reaches 203 °F.

   Time: PT2H

   Temperature: 275°F

9. Rest the Brisket

   Remove the brisket from the smoker, keep it wrapped, and let it rest on a cutting board for 2 hours before slicing.

   Time: PT2H

10. Slice Against the Grain

    Identify the grain on the flat side and cut thin slices perpendicular to it. Then turn to the point, slice similarly, and reserve the “burn‑ins” for the best bites.

    Time: PT15M

Nutrition Facts

Calories

560

Protein

45 g

Carbohydrates

2 g

Fat

38 g

Fiber

0 g