Recipes Nugget Markets Signature Recipes
Smoked Brisket
- Prep time
- 10 minutes, plus 1 hour resting PT0.16666666666667M
- Cook time
- 10–11 hours PT10–11H
- Yield
- 8–10 servings
- Difficulty
Brisket is one of the best meats for smoking, just make sure you have butcher paper on hand to seal in the beef tallow during the second phase of low-and-slow cooking. The tender, flavorful result is well worth the wait!
Ingredients
- 1 brisket flat, about 9 pounds
- 3 tablespoons mustard
- Kosher salt, to taste
- Cracked black pepper, to taste
- ¼ cup beef tallow, melted
Preparation
Heat smoker to 250°F.
Trim away any excess fat from the brisket, being sure to leave ¼–½ inch of fat on the exterior.
Rub the exterior of the brisket with the mustard. Mix salt and pepper together in a ratio of 1 part salt to 2 parts pepper. Liberally season brisket with salt and pepper mix, then place on the smoker. Smoke for 7 hours.
Afterwards, lay the brisket on piece of butcher paper large enough to wrap securely. Pour melted beef tallow over the top, then wrap brisket tightly, being careful not to tear the paper. Smoke for 3–4 hours, until meat reaches an internal temperature of 203–205°F.
Remove brisket from the smoker and let rest for at least 1 hour in an insulated container before serving.