How long should I let the brisket rest before slicing?

Rest for at least 30 minutes. For best results rest 1 to 2 hours wrapped in foil in a cooler. Resting redistributes juices and firms the meat for slicing.

What is the stall and why does brisket stop cooking?

The stall is a phase where internal temperature can plateau, typically between 165 F and 175 F. Moisture evaporation cools the meat surface and prevents temperature rise. Wrapping in foil or butcher paper helps push through the stall faster.

Should I wrap in foil or butcher paper?

Foil locks in moisture and shortens cook time. Butcher paper allows some moisture escape and gives a firmer bark. For the juiciest result choose foil. For a chewier bark choose butcher paper.

Can I make burnt ends from this brisket?

Yes. Reserve the point, cube it after the brisket is done, toss with sauce and extra rub, and place back on the smoker or in the oven until caramelized and sticky.

Smoked Beef Brisket

Description

Tender smoked beef brisket with a rich bark, deep smoky flavor, and juicy slices that fall apart with every bite. This low and slow brisket recipe walks you through seasoning, smoking, wrapping at the stall, and resting for perfectly tender barbecue brisket.

Ingredients

Scale

8 to 10 pounds whole beef brisket trimmed to about 1/4 inch fat cap
1/2 cup Dijon mustard for coating
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup coarse black pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper optional
1 large yellow onion sliced
1 bulb garlic cloves peeled
2 cups beef broth optional for spritzing or pan liquid
Wood for smoking such as hickory oak or fruit wood

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Instructions

Remove brisket from the refrigerator about 45 minutes before cooking and pat dry with paper towels.
Coat the brisket evenly with Dijon mustard. In a bowl mix brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne then press the rub generously onto all sides of the brisket.
Preheat a smoker to 225 to 250 degrees Fahrenheit using hickory or oak wood for classic smoke flavor.
Place a disposable pan with sliced onion, garlic, and about 1 cup water or beef broth in the smoker for moisture.
Insert a probe thermometer into the thickest part of the brisket flat. Place the brisket fat side down on the smoker grate and close the lid.
Smoke the brisket while maintaining steady temperature. Optionally spritz lightly with beef broth or water every 1 to 2 hours.
When the brisket reaches the stall around 165 to 175 degrees Fahrenheit wrap it tightly in heavy foil or butcher paper and return it to the smoker.
Continue cooking until the internal temperature reaches about 200 degrees Fahrenheit and the meat feels probe tender.
Remove the wrapped brisket and rest it in an insulated cooler or warm place for at least 30 to 60 minutes before slicing.
Separate the point from the flat and slice the brisket across the grain into 1/4 inch slices. Serve immediately.

Notes

Use a reliable thermometer because internal temperature determines doneness more accurately than time. Maintain steady smoker heat between 225 and 250 degrees Fahrenheit. For juicier brisket wrap in foil at the stall; for firmer bark use butcher paper. Resting the brisket for at least one hour improves moisture and slicing texture.

Prep Time: 45 minutes
Cook Time: 8 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 34g
Cholesterol: 95mg