Name: Smoked Beef Brisket
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 20
Cuisine: American
Ingredients: 12-pound to 13-pound brisket; 1 bottle of 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

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 are corn on the cob,15 Beans Cowboy Style, and my Southwest-style potato salad.

smoked beef brisket slow cooked in juices

What Is Beef Brisket?

Beef brisket is the cut of meat taken from the lower chest or breast area of the cow.
Because cattle do not have collarbones, those muscles support about 60% of the animal's standing and moving weight.
This make that abundance of connective tissue and collagen makes this raw meat incredibly tough.
However, when cooked using "low and slow" methods like smoking or braising, that tough tissue melts into gelatin, resulting in an exceptionally tender, juicy, and deeply flavorful meal.

this is a 12 pound beef brisket with coffee rub and beer

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 a more abundant 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

this is a homemade coffee rub for a beef brisket in a white glass dish

Other Meats To Try

Cooking times will vary

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

Cooking Methods

Slow-cook brown meat first, season outside generously with a few drops of liquid smoke, then slow-cook 8 to 12 hours in 1 cup of beer
Instant Pot Pressure Cooking Method same method as above for the slow cooker, except for cook time will be for 1 hour and 15 minutes, and 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 according to package instructions
Electric Smoker Method: Season the meat, cover with foil, add wood chips, water to the tray in the smoker, set to 225 degrees, cook for a 12-13 pound brisket 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 the meat, it should reach 202 degrees with a thermometer

Other Recipes to Try

Pork Belly Burnt Ends
Oven Smoked Pork

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American

Yield: 20

Author: Claudia Lamascolo