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My BigMouth Blog | A Blog by Jason Glover

Smoked Brisket

Smoked Brisket - Dads That Cook

By Jason Glover

DifficultyBeginner

The simplest brisket recipe you'll ever try! Comes out juicy and flavorful every time! Melt in your mouth goodness!

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Yields12 Servings
Prep Time10 minsCook Time10 hrsTotal Time10 hrs 10 mins

 1 18-20 lb brisket
Injection
 3 tbsp beef base
 2 cups apple cider
 2 cups water

Make the Injection
1

Combine the injection ingredients in a saucepan and heat over medium heat until hot, do not boil. Allow to cool completely before injecting.

Prep the Brisket
2

Remove excess fat from the flat side and remove fat to expose the point side.

3

Inject the brisket with the prepared mixture, reserving about 1 cup for later. Refrigerate overnight.

Smoke the Brisket
4

Season generously with Ben's Heffer Dust and let rest on the counter for 30 minutes.

5

Smoke at 235°F until an internal temperature of 165°F is reached. (Approximately 8-10 hours.)

6

Remove the brisket, double wrap with foil, adding the reserved injection liquid.

7

When the brisket reaches 203°F, begin probing for tenderness. (Approximately 2-4 more hours.)

8

Remove from the smoker, tent with foil to keep warm, and allow the brisket to rest for at least 1 hour.

9

Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve!

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Ingredients

 1 18-20 lb brisket
Injection
 3 tbsp beef base
 2 cups apple cider
 2 cups water

Directions

Make the Injection
1

Combine the injection ingredients in a saucepan and heat over medium heat until hot, do not boil. Allow to cool completely before injecting.

Prep the Brisket
2

Remove excess fat from the flat side and remove fat to expose the point side.

3

Inject the brisket with the prepared mixture, reserving about 1 cup for later. Refrigerate overnight.

Smoke the Brisket
4

Season generously with Ben's Heffer Dust and let rest on the counter for 30 minutes.

5

Smoke at 235°F until an internal temperature of 165°F is reached. (Approximately 8-10 hours.)

6

Remove the brisket, double wrap with foil, adding the reserved injection liquid.

7

When the brisket reaches 203°F, begin probing for tenderness. (Approximately 2-4 more hours.)

8

Remove from the smoker, tent with foil to keep warm, and allow the brisket to rest for at least 1 hour.

9

Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve!

Smoked Brisket

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