Smoked Brisket Dinner Recipe
Half pound of our famous slow-smoked beef brisket. The real deal.
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Ingredients
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Brisket
Finishing & Serving
Method
Brisket
- 1
Prepare brisket
If brisket is partially frozen, allow to rest in refrigerator until pliable. Pat the 0.5 lb brisket dry with paper towels. Trim any large thick exterior fat to leave approximately 1/8" fat cap for moisture.
- 2
Apply binder and rub
Lightly coat the brisket on all sides with 1 tsp yellow mustard to help the rub adhere. In a small bowl combine 0.5 tbs kosher salt, 0.5 tbs coarse black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Evenly massage the rub over the entire surface of the brisket.
- 3
- 4
Smoke the brisket
Place the brisket fat-side up on the smoker grate. Smoke at 225°F until internal temperature reaches 195–203°F (90–95°C). For a 0.5 lb portion thickness this can take 2–3 hours; monitor with a reliable instant-read or probe thermometer. Replenish wood/charcoal as needed to maintain temperature and smoke.
- 5
Finishing & Serving
- 6
Slice and finish
Place the rested brisket on a cutting board. Using a sharp slicing knife, cut against the grain into 1/8"–1/4" thick slices. Arrange slices on a warm plate. Optionally, warm 0.25 cups beef au jus or thin beef stock and spoon over the slices to keep moist.
- 7
Sauce and garnish
Serve with 2 tbs barbecue sauce on the side or lightly brush 1 tbs over the brisket if desired. Sprinkle 1 tsp chopped fresh parsley over the top for color. Serve immediately.