Smoker Smoked Beef Brisket

Smoker Smoked  Beef Brisket has a long history in the United States dating back to the indigenous people of southern Texas and this is how to make the best brisket with several cooking methods below to teach you how.


Brisket is the meat of choice for a slow-smoking barbecue in Texas and is often considered the “National Dish of Texas.


When cooked correctly, it's a tender juicy delicious meat with a great dark outer coating that is irresistible in flavors, texture, and the best meat for any outdoor picnic and get-together!


We love grilling, or smoking and this can also be made in the oven, instant pot, or slow cooker, just remember one thing, slow and low.


The meat is very tough if you don't cook it slowly, just read all the tips before starting and you will have the best barbecue ever!


This meat tastes great with my coffee rub below or you can make your own rub of whatever you prefer there are plenty of store-bought rubs on the market for smoking beef briskets and other meats.


Other barbecue recipes we love that go great with this meal is corn on the cob, 15 Beans Cowboy Style, and my Southwest style potato salad.


To get started just scroll to the recipe card and print this off, don't forget and read the tips.

What Is Beef Brisket?

Brisket is a tough cut of meat, but this toughness turns into a yummy cut of meat when it's cooked correctly and slow cooking which gives the meat a chance to break down the connective tissue into a slice of tender meat.



Beef brisket is the cut we know and love for pastrami, corned beef, smoked barbecue brisket so the cut of meat comes in two style flat cut and point cut.



Unless you’re barbecuing the whole brisket, nine times out of 10 you’re just going to need a cut.



The whole brisket is less expensive per pound however if you do that ask the butcher cut it into a flat and point cut for you.



The flat cut is larger and more evenly shaped, usually a rectangle, and has a layer of fat on one side.


Flat cuts of brisket are ideal for classic oven-baked brisket, slow cooker brisket.



The pointcut is more marbled through and it also has more connective tissue and an irregular shape.



Pointcut brisket works well for slow-braised beef that will be shredded for sandwiches and barbecues.

Tips for Smoked Brisket

• Select your brisket this one is 12 to 13 pounds
• Plan on purchasing a whole packer brisket with both the point and flat muscle included.
• The grade of your meat matters, prime beef will have more fat marbling which has an abundant more amount flavor than choice meats.
• Buy about 1/2 pound (or more) of brisket per person you are serving.
• Trim the brisket.
• Use a good seasoning
• Either side up is fine
• Cover with foil
• See many options below for cooking from slow cookers to smokers
• Always rest the brisket before slicing

Other Meats To Try Using my Coffee Rub

cooking times will vary

• Pork Roast Tenderloin
• Prime Rib
• Venison Wrapped in Bacon
• Chicken Breasts
• Mahi Mahi

Cooking Methods

• Slow Cooking brown meat first, season outside generously, a few drops of liquid smoke then slow cook 8 to 12 hour in 1 cup beer
• Instant Pot Pressure Cooking Method same method as above for slow cooker except for cook time will be for 1 hour and 15 minutes check for tenderness
• Oven RoastingOven Roasting Use a Reynolds Cooking Bag (poke holes in the bag around 6), season meat, add liquid smoke, and cook to package instructions
• Electric Smoker Method season, cover with foil add wood chips, water to the tray in the smoker, set to 225 degrees cook for a 12-13 pound briskets to reach 202 degrees inside use an instant thermometer to read a temp in the thickest parts
• Gas Grill smokers use the same method as electric but keep checking the internal temperature of meat it should reach 202 degrees with a thermometer

Ingredients and Things You Will Need for the Brisket and

• beef brisket
• beer
• apple juice or water for the tray in an electric smoker
• foil aluminum pan big enough for brisket
• an internal instant meat thermometer
• wood chips of choice we like pecan the best, then oak or apple chips
• for the homemade coffee rub recipe see below

The Ingredients for Coffee Brisket Rub

see the printable recipe card for exact amounts

• coarse salt
• instant coffee
• garlic powder
• smoked paprika
• pepper
• crushed coriander
• onion powder
• chili powder
• cayenne

Other Recipes to Try

Pork Belly Burnt Ends

Oven Smoked Pork

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Don't Miss Trying This Easy Smoked Brisket Recipe

I know it can seem intimidating to make at home, however, this is so simple to make, just
pick a cooking method.


The meat will be tender and juicy, just remember our motto, cook it slow and low!


Happy Cooking!

Print

Smoker Smoked  Beef Brisket

Yield: 8

Author: Claudia Lamascolo

Prep time: 25 MCook time: 10 hourTotal time: 10 H & 25 M

Here is a great Texas-style recipe for coffee-rubbed beef brisket done low and slow. There are several methods to cook this brisket roast.
Check out all the tips and ways to make this favorite Southern-style beef.

Ingredients:

• 12-pound to 13-pound brisket
• 1 bottle 12 ounces of beer
• apple juice or water for the tray in an electric smoker
• foil aluminum pan big enough for brisket
• an internal instant  meat thermometer
• Wood chips of choice we like pecan the best, then oak or apple chips
• Coffee Rub for 12-pound Brisket
• 2 tablespoons coarse salt 
• 2 tablespoons instant coffee 
• 2 tablespoons garlic powder 
• 2 tablespoons smoked paprika 
• 1 tablespoon pepper
• 1 tablespoon crushed coriander 
• 1 tablespoon onion powder 
• 1 teaspoon chili powder 
• 1/2 teaspoon cayenne

Instructions:

1. Make sure the brisket is cold it's easier to trim.
2. Remove any silver skin or excess fat from the flat muscle.
3. Mix the ingredients for the rub in a bowl then spread on the brisket on both sides. Spread over the brisket to evenly distribute the rub on all sides.
4. Preheat your smoker to 225 degrees and fill the wood chip container with oak or pecan wood.
5. Place the brisket a foil pan with 1 cup beer, and cover. 
6. Fill the bottom tray with apple juice or water.
7. Put into an electric smoker or gas grill and close the door or lid.
8. Smoke the brisket at 225 degrees continue cooking until the internal temperature of the brisket reaches 202 degrees in the thickest part of the meat (takes anywhere from 8 to 12 hours).
9. Remove the brisket to a large cutting board and allow to rest at least 40  minutes to 1 hour before slicing.

https://www.whatscookinitalianstylecuisine.com/2011/10/crockpot-rump-roast-mushroom-marsala.html

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Oven Smoked Pulled Pork

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Disclosure: This recipe was posted in 2011, edited and re-published in 2020.