Smoked Dry Aged Brisket
Is dry aged beef really better than normal beef? Well, let's find out with this recipe for smoked dry aged brisket.
- Prep Time: 30 minutes
- Cook Time: 13 hours
- Total Time: 13 hours 30 minutes
- Category: Main
Ingredients
Units
Scale
- 12–17 lb Brisket (preferably dry aged)
- 2 TBS Coarse kosher salt
- 1/4 cup Jeff’s Texas style rub
- 1/4 lb butter (1 stick )
- 5 feet 24-inch uncoated butcher paper (foil also works)
- 1 each Full size pan
Instructions
- Trim Trim large areas of hard fat from edges of brisket and all fat and silver skin from the meat side of the flat.
- Place To keep the smoker clean, place the brisket into a full size foil pan, fat cap side down.
- Dry Brine Sprinkle about 2 TBS of coarse kosher salt onto meat side of brisket flat and let sit for 20 minutes.
- Season Apply about 1/4 cup of Jeff's Texas style rub to the meaty side of the flat and point as well as the sides of the brisket.
- Fridge Place brisket into fridge overnight or up to 48 hours before cooking.
- Set up Set up smoker for cooking at 225-240 degrees using indirect heat. If your smoker utilizes a water pan, fill it up.
- Cook Let the brisket cook for about 6 hours or until it reaches 160 degrees internal temperature.
- Wrap Wrap the brisket in unlined, uncoated butcher paper or foil and place it back into the smoker to finish cooking.
- Cook When the smoker reaches between 198-203 degrees it is finished. A sharp object such as a long toothpick or meat probe should go into the meat with no resistance.
- Rest Leave the brisket wrapped and place it into an empty cooler to rest. Fill in any extra space with paper, towels, etc. to insulate the container.
- Slice With the brisket on a cutting board, separate the flat from the point. Slice the flat across the grain. The point can be used to make burnt ends (search burnt end recipe on this site)
- Serve Serve immediately.