Perfectly Smoked Brisket Recipe by Chef Trent

Perfectly Smoked Brisket is the Ultimate BBQ Indulgence

This cut should not be feared. Trim it, rub it, smoke it! Set your bark and cook it until it probes like a hot knife through soft butter. Ride it out, relax and enjoy!

Whether you’re a seasoned pitmaster or a BBQ newbie, our detailed instructions will help you achieve that ideal bark and melt-in-your-mouth tenderness. Fire up your smoker and prepare to impress with this epic cut!

Cook Time - Average 10 -12 hours

Ingredients

Whole or Half brisket - We are using and recommend Rangers Valley Black Onyx
Heavenly Hell Butter Bump
Butchers Axe Stampede
Sins Q Black Mamba
Wagyu Beef Tallow
Ironbark Chunks
Plum Chunks
GMG Texas Pellets
Oren paper

Instructions

Step 1.

Preheat smoker to 225-250f/107-121C

We smoked this brisket on the Camp Chef Woodwind Pro 36 using GMG Texas Blend Pellets, Ironbark & Plum chunks.

Step 2.

Trim brisket and rub liberally with your favourite rubs. We have layered this with a base rub of Heavenly Hells Butter Bump followed by Butchers Axe Stampede, and topped off wit a final layer of sins Q Black Mamba.

Place in the smoker away from the direct heat source.

Step 3.

Smoke for 3 - 4 hours or until the bark is set - We highly recommend wrapping or Boating To Texture & Colour of the bark not to the stall

Step 4.

Wrap in peach paper or foil with beef tallow or butter & stock (optional) or boat in a foil tray with beef stock. We have wrapped this brisket in Oren paper and if wrapping we highly recommend using Wagyu beef tallow, simply melt it down and drizzle all over the brisket prior to wrapping.

Step 5.

Return to the smoker! Start checking for doneness from 200f/90c – your smoked meats can be ready anywhere from 200f/90c – 215f/100c - GET TO KNOW YOUR MEAT BY FEEL and don’t cook to temperatures! its ready when it probes like soft butter and zero resistance! Temperature is a guide and gauge only as to when to start checking your meat.

Step 6.

Remove from smoker once tenderness is reached, unwrap slightly and allow to burp (remove steam) for roughly 20 mins or until the internal temperature drops to 80c/175f, rewrap lightly, fold in a towel and place into an esky for minimum 2-3 hours to rest (the longer the better). We use a much longer resting method after burping by setting our kitchen oven to 62 Degrees Celsius and we rest for 10-15 hours over night and this produces the best briskets we have ever cooked - put it on your list to try.

Slice across the grain when cutting your brisket. Brisket is 2 muscles that join together and meet roughly in the center. Slice the flat as shown below and once half way into the brisket, turn the point so it is facing you and slice as per below which is the opposite direction to the flat. The grain changes between the 2 muscles and needs to be sliced accordingly to ensure a perfectly tender slice.