Perfectly Smoked Brisket

by Amanda Liffiton

The Holy Grail of Texas beef BBQ is a perfectly smoked brisket. Follow these steps and you're sure to serve a deliciously juicy cut of beef.

Prep Time - 12 hrs
The top pitmasters will trim a brisket to a 1/4" layer of fat before smoking. We'll make it easier for you by only selling trimmed brisket. Next comes the rub - be generous with how much seasoning you use. Of course, we recommend Amanda's Grill Friend Steak Rub and include a free 5.5 oz shaker with every brisket. Wrap the brisket in cellophane and refrigerate for 12 hours to give the rub time to set.

Cook Time - 6 to 9 hrs
Preheat your smoker or wood pellet grill to 225° Hickory is a tried-and-true smoke flavor, but apple, cherry and pecan wood add intricate flavors to brisket, too. Place your brisket on the grill fat side down. When the internal temperature reaches 160° (approximately 5 hours), remove brisket from the grill, wrap in foil or butcher paper, and place in a foil pan on the grill. Continue cooking until internal temperature is 200° (3-4 more hours). It's best to rely on a thermometer. The bark of a brisket can be deceiving when it comes to determining when smoked brisket is done.

Rest, Slice, Serve - 1 hour
Let your brisket rest for at least 60 minutes for the best possible flavor. This resting time allows the juices retained by the wrap to redistribute throughout the beef. Slice brisket across the grain in 1/4" cuts for a tender, juicy serving. Serve au jus or with your favorite BBQ sauce on a plate or a bun.