Looking for a new smoked brisket recipe that will be a hit at your next barbecue? Look no further! Our low-and-slow cooking process and signature Bearded Butcher Black Seasoning will help you achieve a perfectly cooked brisket every time.
Bearded Butcher Black Seasoning is a rich and flavorful blend that uses coffee and molasses to bring out the full-bodied flavor of meat. It's the best seasoning for brisket, giving it a deep, smoky flavor.
Our easy-to-follow recipe and tips will guide you through the entire process, from trimming the brisket to slicing it up and serving it. You'll learn all the secrets to cooking a brisket that is tender, juicy, and packed with flavor.
- 1 full packer beef brisket, trimmed
- Bearded Butcher Black Seasoning
- 1 1/2 cups apple juice, in a food-grade spray bottle
- Butcher Paper
1. Coat brisket generously with Bearded Butcher Black Seasoning ensuring all sides are well coated. Set aside during preheat time and allow meat to sweat out.
2. Preheat the smoker to 180°F – use the super smoke option if available.
3. Place brisket into smoker with fat side down.
4. Let the smoker stay at 180°F for approximately 7 hours, then increase the temperature to 225°F.
5. Every 45-60 minutes, spritz with apple juice until the internal temperature reaches 165°F.
6. Once 165°F, it’s time to wrap. Place the brisket on a double layer of butcher paper, enough to tightly wrap.
7. Place wrapped brisket back in the smoker and increase the temperature to 250°F.
8. Allow to cook until internal temperature reaches around 200°F, the best way to know it is ready will be to check if it is probe tender. When probing, it should slide in without resistance. This usually happens around 204°F.
9. Remove the brisket from the smoker and open the foil, allowing it to vent until it stops steaming (approximately 5-10 minutes). This will stop the cooking process.
10. Once no steam is visible, seal the butcher paper back and place the brisket in an unlit oven. Rest for 1 to 4 hours.
11. After the rest it’s ready to be sliced, make sure it’s against the grain and enjoy!
- Trim the brisket thoroughly. This will help to ensure that the meat cooks evenly and consistently. You can ask your butcher to trim the brisket for you, or you can do it yourself using a sharp knife, such as our Victorinox 6" Boning Knife.
- Spritz the brisket regularly. Spritzing the brisket with apple juice will help to keep it moist and prevent it from drying out.
- Probe the brisket for doneness. The best way to tell if the brisket is done is to probe it with a meat thermometer. The brisket is done when it reaches an internal temperature of 203-205°F.
- Let the brisket rest for at least an hour. Resting the brisket will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy brisket.