I’m kind of a bbq snob when it comes to brisket. Over the years, I’ve tried many different styles. We’ve (my family and I) gone to local bbq places, as well as, we always try and hit one up while we are traveling. Some are down right amazing and some, well, need a little more practice. My daughter, I believe, has the best smoked brisket. I’m not just saying that because she’s my daughter haha. She truly can smoke some meat. So, I can’t take credit for this recipe but I’m happy to share all that I’ve learned from her.
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Ingredients
Whole brisket, trimmed (14-18lbs)
Rub of your choice
Butcher paper or aluminum foil
Apple Juice
Spray Bottle
Directions
1. Prepare the Brisket
- Trim the brisket to remove excess fat and silver skin. Rinse thoroughly when finished.
- Season the brisket generously with your rub, allowing it to sweat for at least 15-30 minutes or refrigerate overnight for best results.
2. Smoking the Brisket
- Preheat your smoker to 250°F.
- Place the brisket fat-side up in the smoker.
- Smoke until the internal temperature reaches 165°F, which typically takes several hours.
- Fill the spray bottle with apple juice. Spray every 45-60 minutes while smoking.
3. Wrapping and Finishing
- Once at 165°F, wrap the brisket in butcher paper or aluminum foil to retain moisture.
- Continue smoking until the internal temperature reaches 203°F, which indicates it is tender and ready to serve.
4. Resting the Brisket
- After removing the brisket from the smoker, let it rest for at least 30-60 minutes to allow the juices to redistribute before slicing against the grain.
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What Kind of Smoker to Use
My husband and I bought our kids smokers for Christmas several years ago. I did a little treasure hunt that morning and they were pleasantly surprised to find them waiting for them in the barn. They were both in their early 20’s at the time and were living on their own. We thought it would be the perfect gift.
Although both of my kids love cooking on theirs, my daughter has really grown fond of using hers. She loves to try new meats and creates all kinds of things for us to taste test. I always tell her I’ll be glad to be her taste tester haha. After all, I’ve put her through a lot of sampling of my recipes.
The smoker we bought the kids doesn’t give you that “smoky” flavor. We kinda think some of the bbq places can go a little overboard on the taste. If you like that, then stick with a traditional wood smoker. The kids have electric smokers that use pellets. It uses real wood as in hickory or pecan, They are just broken down into smaller pieces instead of big logs. These can be used in apartments or communities that might have restrictions.
Other Smoker Ideas
Electric Pellet Smoker Grill Combo, 6-in-1
Digital Electric Vertical BBQ Smoker
Why Do You Wrap the Brisket?
Wrapping brisket in butcher paper helps retain the moisture while allowing the meat to breathe, which preserves the bark’s texture and prevents it from becoming soggy. This method also aids in pushing through the cooking stall (where the internal temperature plateaus due to moisture evaporation), resulting in a juicier and more tender brisket.
What’s the Apple Juice For?
Spraying a brisket with apple juice helps to keep the meat moist during cooking and enhances the caramelization of the bark, giving it a delicious flavor and texture. The sugars in the apple juice contribute to a nice crust while also adding a subtle sweetness to the meat. When my daughter first started out smoking meats, I had no idea why she asked me for a spray bottle and some apple juice lol. I can tell Kelsey did her homework and really studied up on this whole smoking thing before she began smoking all of her delicious meats. Kelsey actually just got on YouTube and started watching videos of others smoking meat. She has now developed her own style and has become a celebrity “smoked meat boss” when friends and family come over.
Pin For Later
Smoked Brined Turkey
This is the most delicious turkey I’ve ever had. It is so moist and juicy.
Items Used in This Recipe
Smoker
The Best Smoked Brisket
Ingredients
Method
- Trim the brisket to remove excess fat and silver skin. Rinse thoroughly when finished. Season the brisket generously with your rub, allowing it to sweat for at least 15-30 minutes or refrigerate overnight for best results.
- Preheat your smoker to 250° F.Place the brisket fat-side up in the smoker. Smoke until the internal temperature reaches 165° F, which typically takes several hours.Fill the spray bottle with apple juice. Spray every 45-60 minutes while smoking.
- Once at 165° F, wrap the brisket in butcher paper or aluminum foil to retain moisture. Continue smoking until the internal temperature reaches 203° F, which indicates it is tender and ready to serve.
- After removing the brisket from the smoker, let it rest for at least 30-60 minutes to allow the juices to redistribute before slicing against the grain.
I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram. I’d love to see how yours when it comes off the smoker.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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