5 Lb Beef Brisket How to Smoke
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Our Smoked Beef Brisket recipe is melt-in-your-oral cavity juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so like shooting fish in a barrel and so rewarding! Your whole neighborhood will be jealous of the smell!
Jump to:
- Best Smoked Brisket Recipe
- Smoking a Brisket
- Brisket Rub Recipe Ingredients
- How to Smoke a Brisket
- What is tallow?
- Brisket Smoking Temperature
- Internal Temp for Beef Brisket
- Smoking Beef Brisket Tools
- How to Reheat Smoked Brisket
- Smoked Brisket Recipes FAQs
- How to Cook a Beef Brisket in the Oven
- Brisket Leftovers
- Reader Reviews
- My Favorite Grilled Beefiness Recipes
- Smoked Beef Recipes
- 📋 Recipe
- 💬 Reviews
Best Smoked Brisket Recipe
Smoking brisket can be intimidating but our easy recipe is and so easy to follow! It guarantees astonishing results. Hither is what ane of our readers had to say. Don't heed if someone tells you it'south too difficult to try.
It was my showtime fourth dimension smoking brisket and was told not to try. I used your recipe and it came out magnificently!!! Thank y'all!!
Xina on Pinterest
Smoking a Brisket
I cannot overstate how much I love BBQ beef brisket. At that place is nothing like the smell and sense of taste you go from smoking brisket - it is unequalled! My family gets so excited when I come home with brisket and burn down upwardly the smoker.
You might think smoking a beefiness brisket is a claiming to get right, simply I'chiliad here to tell y'all it's much more simple than it seems. I'll prove you how to cook a brisket so it's fall-apart tender, delicious, and about importantly, juicy! No dry brisket hither!
My other favorite smoked beef recipe is smoked brusque ribs. If y'all desire to get fancy, you need to effort my beef tenderloin. They are both out of this globe amazing!
Brisket Rub Recipe Ingredients
- wagyu tallow* (or olive oil or mustard)
- blackness pepper
- coarse table salt
- paprika
- garlic powder
- apple cider vinegar
I love using beef tallow or wagyu tallow considering of its flavor when smoking a beef brisket. Information technology'southward succulent and keeps the beefiness overnice and moist! Still, yous don't have to use wagyu or beef tallow. In its place, you can use olive oil or mustard. These are simply binders for the rub!
Bank check out our Step-by-Pace on how to make this amazing brisket rub.
How to Smoke a Brisket
- If needed, trim backlog fatty off the brisket. Some briskets come with more fat than others, so yous may or may not need to practise this, depending on your brisket cut.
- Sprinkle the unabridged brisket with the common salt and place it on a cooling rack.
- Place the meat in the fridge, uncovered, overnight (viii-12 hours).
- Once chilled overnight, before y'all begin blanket the brisket, brainstorm preheating your pellet smoker to 225°F.
- And then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining common salt, paprika, and garlic pulverization, in a large bowl and whisk well. Pour the rub over the entire brisket and rub information technology on until every outer portion of the brisket is covered.
- Place some apple tree cider vinegar in a spray bottle and have it nearly the smoker throughout the cooking process.
- Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
- Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil.
- Place it back in the smoker for another four-6 hours or until the internal temperature reaches 205 degrees.
- Allow the brisket to remainder for at least ten minutes and no more ii hours. Slice against the grain, serve, and enjoy!
What is tallow?
Wagyu tallow is beef tallow, or lard, and can exist found at the grocery store. We accept tried this recipe with tallow and with olive oil, and tin tell you both ingredients work perfectly!
Brisket Smoking Temperature
We smoke brisket at 225°F. Cooking it low and slow gives you the juiciest, most succulent BBQ brisket you volition always swallow.
Internal Temp for Beef Brisket
Smoke unwrapped until your brisket temperature reaches 165°F. So, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, it's set up. Utilise a meat thermometer for best results! Follow my Brisket Temp Nautical chart.
- Aluminum foil
- Meat thermometer
- Spray bottle
- Cooling rack/baking sheet
How to Reheat Smoked Brisket
- Preheat your oven to 325°F.
- Let your leftover beef brisket reach room temperature on a baking sheet, about 30 minutes.
- Pour leftover juices from smoking or beef broth over the smoked beefiness brisket so information technology will absorb the wet when reheating and stay juicy.
- Cover the entire pan of brisket with two layers of foil and tightly seal it around the edges. For cutting brisket, reheat near 20 minutes. For a whole brisket, reheat for about i hour.
Smoked Brisket Recipes FAQs
How long to smoke a brisket?
Information technology takes well-nigh 10 hours to smoke an eleven-pound cut like the 1 we use in our smoked beef brisket recipe.
Can smoked brisket be frozen?
Yeah. Wrap your brisket tightly in foil and add to an airtight container. Characterization with the freezing date and store for upwardly to 6 to 12 months. Allow to thaw, then reheat post-obit our reheating instructions.
How long will smoked brisket last in the fridge?
Our smoked beef brisket recipe volition keep for 3 to 5 days in the fridge kept in an airtight container.
How Much Smoked Brisket per Person
The average person volition eat about ½ pounds of brisket, then our 11-pound recipe serves x-12! Perfect for a backyard party or for plenty of tasty, tasty leftovers!
Is brisket pork or beef?
Information technology is 100% beef!
How to Cook a Beefiness Brisket in the Oven
To cook beef brisket in the oven, you lot will want to use a smaller cut of beef, as brisket needs plenty of fourth dimension to cook. I recommend using a 4 to v-pound cut instead of the xi pounds used in this recipe.
- Follow the recipe steps as instructed to chill the brisket overnight and to season information technology for cooking. Permit it come to room temperature once set to cook.
- Preheat your oven to 300°F. Encompass a rack, resting in a roasting pan, with two sheets of foil long enough to wrap effectually the brisket. Place the brisket, fat side upwards, in the foil and loosely wrap. You desire a little space between the foil and the brisket.
- Roast brisket for about ane 60 minutes and 15 minutes per pound. That's approximately 4 hours and 36 minutes for a 4 pound brisket. Once information technology reaches an internal temperature of 185°F, uncover information technology from the foil and roast for another hour.
My favorite manner to serve this recipe is with Elote! It is truly a lucifer made in sky!
My other favorite way to cook a brisket is in the instant pot! This recipe for Instant Pot Beef Brisket tin also be prepared in the boring cooker. It's super like shooting fish in a barrel and so succulent!
Brisket Leftovers
What to exercise when you have leftover brisket? The possibilities are endless only here are some of my favorites.
- I love using leftover brisket to make Birria Tacos or apply it in my Carne Picada recipe!
- Brisket Sandwich - apply brisket instead of roast beef in our cheesesteak sliders
- Brisket Quesadilla
- Brisket Mac and Cheese
- Substitute brisket in this prime rib pasta... information technology is amazing!
If you love a good steak, our Grilled Ribeye Steak is out of this world and super easy to prepare.
Reader Reviews
Fantastic and super moist!
Becky on Pinterest
Yum!!! Information technology was delicious!
@tishstump
I fabricated this this evening and it was truly astonishing and then tender and juicy. Will definitely exist making it again.
@bz4u22003
Fantastic and Super Moist!
@supplee2
Did you try this recipe? Get out a annotate and a rating below to let the states know what you think! We honey to hear from y'all!
My Favorite Grilled Beef Recipes
- Picanha Steak
- Grilled Rib Heart Steak
- Beefiness Kabobs
- Astonishing Beefiness Tenderloin
- Best Cuts of Beef
Grilled Beefiness Recipes are our reader's favorites!
Smoked Beef Recipes
- Smoked Chuck Roast
- Smoked a Prime number Rib
- Smoked Burgers
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- Smoked Beefiness Short Ribs
Try more of the all-time beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beefiness Dishes!
📋 Recipe
Juicy Smoked Beef Brisket
Our Smoked Beef Brisket recipe is cook-in-your-oral fissure juicy and succulent. Using a simple but flavorful rub, smoking a beefiness brisket has never been so easy and then rewarding!
Servings: 12
Calories: 718 kcal
-
Aluminum foil
-
Spray bottle
-
Cooling rack/baking sail
- 11 pound beef brisket
- ¼ loving cup Wagyu Tallow or three-4 tablespoons of olive oil or mustard, for binding
- ½ loving cup coarse black pepper
- ¼ loving cup fibroid salt plus 3 tablespoons
- ¼ cup paprika
- 2 tablespoons garlic pulverisation
- apple cider vinegar
-
If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so y'all may or may not need to do this, depending on your brisket cut.
Sprinkle the entire brisket with the iii Tablespoons of salt and place information technology on a cooling rack. Identify the meat in the fridge, uncovered, overnight (viii-12 hours). In one case chilled overnight, before you brainstorm blanket the brisket, begin preheating your pellet smoker to 225°F.
Then, spread the tallow effectually the entire brisket and rub information technology in well.
-
Combine the pepper, remaining salt, paprika, and garlic pulverization, in a large basin and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
-
Place some apple tree cider vinegar in a spray canteen and have information technology most the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple tree cider vinegar every hour.
-
Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another iv-vi hours or until the internal temperature reaches 205 degrees.
Permit the brisket to balance for at least 10 minutes and no more than 2 hours. Slice confronting the grain, serve, and enjoy!
Tips:
- You don't have to utilize wagyu tallow. Y'all tin can replace information technology with iii-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
- Some cuts of briskets will have a lot of fat on the outside, which you lot'll want to cut away since in that location's enough of fatty on the inside. This creates a much better setup for cooking the brisket.
- The brisket has to sit down then it tin can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.
- If desired, one time you wrap the brisket, you lot can preheat your oven to 225 degrees and let it finish the cooking process that way. The final steps are still the same.
Calories: 718 kcal | Carbohydrates: eight m | Protein: 88 g | Fat: 36 g | Saturated Fat: 13 grand | Cholesterol: 262 mg | Sodium: 2691 mg | Potassium: 1571 mg | Fiber: three chiliad | Saccharide: 1 yard | Vitamin A: 1162 IU | Vitamin C: i mg | Calcium: 72 mg | Iron: 10 mg
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