The Second Best Smoked Brisket in the World
It seems everyone with a recipe claims it is the "BEST" (fill in the blank) in the world. Well, with so many first-place finishers already out there, here is the one that came in second. Another also-ran. Missed by a hair. But still good enough for me. Someone else can go on the "Numero Uno" ego trip while I am enjoying my brisket.
It seems everyone with a recipe claims it is the "BEST" (fill in the blank) in the world. Well, with so many first-place finishers already out there, here is the one that came in second. Another also-ran. Missed by a hair. But still good enough for me. Someone else can go on the "Numero Uno" ego trip while I am enjoying my brisket.
- Carbohydrate 0.0625816666666667 g
- Cholesterol 234.356057833333 mg
- Fat 27.8822747241292 g
- Fiber 0.00719999972979228 g
- Protein 78.3326125533333 g
- Saturated Fat 9.79339606916149 g
- Serving Size 1 1 Serving (378g)
- Sodium 298.644112333333 mg
- Sugar 0.0553816669368744 g
- Trans Fat 4.12096704833232 g
- Calories 586 calories
Step-by-step
- Rub brisket with olive oil. Sprinkle with garlic and onion powder. Wrap in foil and refrigerate for several hours or overnight. The oil helps extract the flavor from the herbs and helps hold in moisture during smoking (cooking).
- Remove from the refrigerator and let stand for an hour or so to reach room temperature. Preheat smoker to 240 degrees. Place wood chips, pellets, biskets, saw dust, etc. in smoker according to manufacturers instructions. Place meat in center of smoker. Cook for about eight to ten hours or until internal temperature reaches 180 degrees. Remember, the meat is not "done" no matter how long it has been cooking until it reaches 180 degrees.
- Remove from smoker wrap in foil and let stand 15 minutes. Carve and serve.
- This can be made ahead and refrigerated or frozen and then reheated in an oven at 200 degrees before serving. When made ahead you may either carve it before refridgerating or freezing or after warming when serving as you please.
Dark mahogany smoke permeates the exterior crust while rich intramuscular fat renders entirely, yielding tender slices that pull apart with gentle pressure. Smoking a ten-pound beef cut requires understanding how heat transfers through dense collagen networks. Olive oil acts as a hydrophobic barrier, sealing surface moisture inside the muscle fibers while helping lipid-soluble compounds from garlic and onion powders penetrate the outer layer during an overnight refrigeration period. Allowing the meat to sit on the counter for sixty minutes before smoking prevents thermal shock, ensuring the smoker maintains a steady 240 degrees Fahrenheit without an extended recovery period.
Scaling and Adjustments
Adjusting this preparation for different weight classes changes the overall timeline significantly rather than altering the cooking temperature. A smaller five-pound cut will reach the target internal benchmark of 180 degrees Fahrenheit much faster, requiring closer monitoring during the middle stages of rendering. Conversely, dividing a massive twenty-pound packer cut into two separate ten-pound sections preserves even heat distribution across the grates. Utilizing dried garlic and onion powders instead of fresh aromatics prevents moisture scorching on the surface during prolonged exposure to wood smoke, as fresh alliums contain water content that burns prematurely under dry heat.
- Internal temperature must reach 180 degrees Fahrenheit regardless of total elapsed cooking time.
- Rest the finished meat wrapped in foil for precisely fifteen minutes before slicing to redistribute internal juices.
- Store cooked portions tightly wrapped in refrigeration for up to four days or freeze for longer preservation.
