Description
If you are looking to make a Brisket on your grill or smoker, this recipe will give you the steps to successfully smoke a whole packer brisket with delicious results!
NOTE: For this recipe, I used a 15-pound brisket and cooked it for 17 hours.
Ingredients
Scale
Rub
Sunshine State of Mind seasoning
OR
- ¼ c kosher salt
- ¼ c cracked pepper
OR
- 2 tbsp. kosher salt
- 1 tbsp. paprika
- 1 tbsp. ancho powder
- 1 tbsp. cumin
- 1 tbsp. chipotle powder
- 1 tbsp. onion granules
- ½ tbsp. garlic granules
- ½ tbsp. black pepper
Instructions
- Fill the hopper with high quality pellets, place a drip pan down to save yourself clean up, and heat the smoker to 225 F.
- Trim off any hard fat and cut the fat cap down to only about ¼-inch in thickness.
- Cover the brisket thoroughly in your rub of choice, place the probe in the thickest part of the meat (avoiding large sections of fat) and set your alarm between 165-175 F.
- When the alarm goes off, wrap the brisket tightly in butcher paper and place it back on until it probes soft, between 195-203 F. Then rest it in a cooler.
- Once rested for a minimum of 1 hour and max of 4, cut it up and serve!
Notes
If you do not have a good thermomter on your smoker, I HIGHLY recommend using a Thermapen for all BBQ and Grilling, and for long cooks like this one I recommend the Chef Alarm to notify you when you have hit the internal temp you are looking for.
If you are looking to find Prime or Wagyu Brisket, Check out Snake River Farms American Wagyu.
- Prep Time: 20 minutes
- Cook Time: 17 hours
- Category: BBQ, TEXAS BBQ, American BBQ, BBQ Brisket
- Method: Smoked
- Cuisine: American BBQ