The following recipe will show you how to smoke a brisket for the backyard. I prefer this recipe over the Competition Style recipe also posted on this site (here). The key to this recipe is the addition of beef tallow. Beef tallow on brisket is a game changer as it adds an incredible amount of flavor to lower quality cuts of beef. If you smoke the tallow first the flavor is even more amplified. You can buy high quality beef tallow on Amazon (link), or you can make it yourself using our recipe in the following link (Tallow Recipe)
Be sure to check out my list of favorite tools and resources to use here.
Please note, as an Amazon Associate, I earn money from qualifying purchases.
Smoked Brisket for the Backyard
This smoked brisket recipe is not a "competition style" recipe, but in my opinion is superior. BBQ competitions are a monster unto themselves where the techniques are what a judge is looking for and not necessarily the best.
Equipment
- Smoker
- Wood or whatever heat source you plan to use
- Digital Thermometer Optional (leave in style)
- Large bath towel
- Spritzer To spritz liquid on the meat during the cook to prevent drying
Ingredients
- 1 Brisket
- 2 Cups Brisket Rub.
- 2 Cups Wagyu Beef Tallow Do not use regular Beef Tallow
- Apple Cider Vinegar Optional (but recommended)
Instructions
Prepare the Brisket
- Trim the Brisket
- Pat the brisket Dry
Smoke the Brisket
- Preheat your smoker to 225°F degrees and prepare your smoker to smoke meat
- Using about half of the Beef Tallow, melt it and spread a thin coating all over the meat.
- Sprinkle the rub on the brisket while ensuring to coat all sides. You should still be able to see the meat through the rub. If you use too much rub, the rub will hinder smoke penetration
- Transfer the brisket to the smoker to smoke the meat
- Monitor both the temperature of the smoking chamber and the meat. It is important you keep the temperature of the smoking chamber relatively constant. After the brisket has been in the smoker for approximately 2 hours, start spritzing (use water or vinegar) the meat every hour.
- When the brisket reaches approximately 160° F the brisket will enter the stall. Continue to monitor the meat and as the brisket leaves the stall.
- When the brisket has a nice dark color, the bark has set up and the fat is fully rendered (you can easily push your finger through the fat and liquid fat leaks out), pull the brisket to wrap
Wrap the Brisket
- Layout butcher paper. Put a thin layer of beef tallow on the paper both where the bottom and the top of the brisket will sit after it is wrapped.
- Place the brisket on the butcher paper where you already placed the thin layer of tallow.
- Tightly wrap the brisket and return to the smoker
- Continue to smoke the brisket until it reaches approximately 203°F (a better indicator of a done brisket is if you can insert a probe into both the flat and the point with no resistance and the whole brisket should jiggle like Jello-O if lightly shakened) and wrap the brisket with towel and set aside at least 2-4 hours (more is better) in an ice chest.
Serve the Brisket
- After the brisket has rested for a sufficient amount of time, Slice the brisket against the grain in your desired thickness and serve right away.
- Take in the compliments
Notes
- You must rest the meat after the smoking process is complete or it will dry out
- The brisket must be trimmed. The thick hard fats are not like marbling. They will not add any flavor to the meat and will both increase the smoking time, decrease the smoke/rub penetration of the meat. Fat is a barrier.
- You can experiment with temperatures of the smoking chamber. In the BBQ world, there is much disagreement with the proper temperature.
- I leave the thermometer in the meat when smoking the brisket as I like to monitor the progress. Many others only spot check the meat. It is important you do use a high-quality digital thermometer if you do choose to use one.
- If this is your first brisket, please be aware the meat will stall at approximately 160ºF. It will stay at approximately 160ºF for a few hours. This is normal and do not overreact by messing with the ambient smoking chamber temperature. You can read our tip about handling the stall on our site at the following link.
Tried this recipe?Let us know how it was!