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Big Sur Smokehouse Brisket

Big Sur Smokehouse Brisket recipe




Thomas J. Story

 1 (10-12 lb.) beef brisket
 3 tbsp kosher salt
 1 ½ tbsp fresh ground black pepper
 oak, hickory or applewood hardwood or pellets, depending on what type of smoker you’re using
1

Trim outer fat of brisket to about ¼ inch in thickness. Rub the entire brisket with salt and pepper.

2

Fire up your smoker or pellet grill according to directions using your preference of wood and bring the temperature up to 225°F according to manufacturer's directions.

3

Place the brisket in the smoker and cook until the internal temperature reaches 165°F. This can take between 5-7 hours, so begin checking on the early side.

4

Remove the brisket from the smoker and wrap with butcher paper and then foil. Make sure to crimp the foil so it’s sealed completely around the brisket.

5

Place back in the smoker until the internal temperature reaches 200°F, which could take another 3-5 hours.

6

Pull the brisket out of the smoker and let it rest for 20 minutes. The brisket should have some bounce to it when you tap it with a knife.

7

Slice against the grain and serve while hot.