Kosher salt, pepper, and good ole’ smoke give this Smoked Beef Brisket its wonderful flavor and tenderness. Simple but perfect!
- 1 beef brisket, 5-6 pounds, preferably one with a lot of marbling.
- 1/8 cup kosher salt
- 1/8 cup fine mesh black pepper
- Preheat a smoker to 275 degrees, using your favorite wood chips. Note: If you have a smoker that heats only to 200 degrees, you will have to increase smoking time. See notes above recipe for testing the brisket for doneness.
- Place brisket on a work surface. Holding your hand at least 8 inches above the meat, sprinkle one half of the salt and pepper over the meat. Use your fingers to rub the salt and pepper into the meat. Note: Do not sift the two together over the meat. The kosher salt is too big to pass through a sifter. Turn the brisket over and repeat with the second half of the salt and pepper.
- Place the brisket, unwrapped, into the preheated smoker. Allow the brisket to smoke for four hours before testing for doneness. To test for doneness, use a knife and scrape away the blackened bark from a small area of the brisket. Using a spray bottle of water, spritz the cleaned area. If it looks dark, it’s ready for the final smoking step.
- Remove the brisket from the smoker, wrap it tightly with foil, and return it to the smoker. Smoke for approximately 1 more hour and remove.
- Allow brisket to rest for 1/2 hour before removing foil. Slice brisket against the grain and serve.
- To reheat brisket, wrap tightly in foil and place in a 350 degree oven for 30 minutes.
- Total preparation and cook time does not include resting time.
- I used a Masterbuilt electric smoker for this recipe which reaches a maximum temperature of 300 degrees. If your smoker only reaches a temperature of 200 degrees, you will have to smoke the brisket a few hours longer. See my tips above recipe for testing doneness.
- Serving Size: 10