Amazingly Tender Smoked Brisket
A whole packer brisket injected with beef broth and rub, smoked slowly, finished in a covered pan and rested before slicing.
Servings 16 servings
Ingredients
- 1 untrimmed packer brisket the article uses a 16 lb brisket
- 32 oz beef broth low sodium; divided between injection and pan
- Jeff's original rub as needed
- Jeff's barbecue sauce for serving or glazing, as directed
Instructions
- Grind about 3 tablespoons rub finely and mix with about 14 oz beef broth, stirring often. Place the brisket fat side down in a foil pan and inject about every 2 inches in a grid pattern.
- Season the meat side generously with rub. Let stand about 10 minutes while preparing the smoker.
- Set the smoker for 200°F using oak wood. Place the brisket directly on the grate fat side down; keep smoke going for at least the first 6 hours.
- After 6–8 hours, put about 1 cup beef broth and a few tablespoons rub in a foil pan. Place the brisket fat side down in the pan and cover tightly with foil. Continue cooking.
- Begin checking tenderness at 195°F. A toothpick or thin probe should enter with little to no resistance; continue cooking and recheck every 30 minutes if needed. The source finish range is 195–200°F.
- Wrap the finished brisket in foil and place in an insulated cooler with towels filling the empty space. Rest about 2 hours.
- Optionally save and defat the cooking juices for reheating. Slice the flat across the grain and serve with barbecue sauce on the side.
Notes
The source lists 22 hours 30 minutes cooking time for its 16 lb brisket, plus a separate 2-hour rest. Time varies with brisket size and smoker temperature; judge doneness by tenderness.
Estimated servings: Estimate for the article's 16 lb raw brisket, allowing for trimming and cooking loss; actual portions vary.