Quicker Smoked Brisket Recipes

BEST SMOKED BRISKET RECIPE

Steps:

• Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with dry rub. Heat smoker to a temperature between 225˚and 235˚. Place the brisket on the smoke rack fat side down and maintain steady temperature until the brisket reaches 150˚. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.
• Return brisket to smoker or indoor oven at 225˚to 235˚. Continue cooking until internal temp of brisket reaches 200˚ to 205˚. Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the foil. Heat the smoker between 250˚ and 260˚ and return the brisket fat side up for about 25 to 30 minutes before serving.

SMOKED BRISKET

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
• Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

QUICKER SMOKED BRISKET

Steps:

• Trim brisket leaving 1/4 inch of fat on topside of brisket; set aside.
• Mix the rest of ingredients for rub mix.
• Coat the meat with the rub. Cover and refrigerate 24-48 hours.
• When setting up your grill, build your fire using charcoal and bank the coals to one side of the grill.
• In a foil packet place wood chips that have been soaked in water. Poke holes in the packet and place on top of thr coals.
• Place the brisket on the "cold" side of the grill and cook for 2 hours. Then tightly wrap the meat in foil and put in a shallow pan.
• Finish the brisket in the oven baking at 300 degrees for 4 hours.
• Allow the meat to rest at least 30 minutes before slicing thinly against the grain.
• The juices from the baking pan are delicious mixed in with your favorite sauce.
• Cooking time does not include the 24-48 hour marinating time.