Easy Smoked Brisket - Beginner Step by Step

Easy Smoked Brisket
Smoked Brisket Easy Recipe Step by Step
#smokedbrisket #easybrisket #beginnerbbq

What you need:
- Pellet Smoker (Even Embers)
- Brisket
- Yellow mustard
- Dry rub of your choice
- Unwaxed butcher paper

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Step by step instructions:
1. Trim the brisket and cut off excess fat and discolored ends
2. Use yellow mustard as a binder and spread it on all sides
3. Apply brisket seasoning (The Grid by Whiskey Bent BBQ was used in this video)
4. Bring your smoker up to 250 degrees and place your brisket in
5. Smoke until internal temp reaches 165
6. Pull the brisket from the smoker and wrap it with unwaxed butcher paper
7. Place brisket back in the smoker and run the smoker at 275
8. When wrapped brisket reaches 205, pull the brisket and let it rest
9. Slice and serve

[ws]

Very nice. When I do my briskets I like to render the fat I trimmed off in a pan inside the smoker. I then pour some of that rendered tallow onto the brisket before wrapping. Seems to help somewhat with the moisture in the flat and doesn’t take much extra work since it comes off in the trimming anyway.

[bigpapam]

I do briskets all the time. The key is the hold. Don't worry about going to such a high temp. I run mine to 190 and then I wrap in paper. I then wrap in foil with a 1/4 cup of warm water in the foil. then I put it in a holder at 150 degrees for 8-16 hours until it is time to eat. By doing this you can never overcook it. The rest is the key. However, if you want to keep doing it your way, try probing around 198 and when it is tender, open it back up and let the internal temps come down into the 170's and then wrap back up and put in a cooler. This prevents it from overcooking. The bark looks amazing.

[worldbfreeu]

Good-looking bark on that tender brisket. I have never seen someone do an overnight cook at 250 degrees so that may have caused it to be a little overcooked. I suggest setting the temp between 185 - 200 degrees for the overnight cook and then raising it to 250 until the brisket reaches 165 degrees or has the color you desire before wrapping it. I usually pull my briskets at 203 degrees or probe tender, knowing that the temps will carry over a bit during the beginning of the rest process.

[humboldtchronic]

Try smoking fat side up. Less smoke ring but way more tender. Also I like to smoke mine at 200 for 12 hr and once wrap up turn it up to 250 for another 2-4 hr. Once finish I let it sit in a cooler for 1-2 hr

[ktkamping]

Nice video. Love smoked brisket. Thanks for sharing. KTKamping Kent and Tami

[ignoranceisnotatrend]

Did you have to add wood through out the night and how did it hold temperature so long or was it a pellet smoker

[blairbreland]

Whoa don't go into too much detail