Enjoy a flavorful smoked brisket featuring a seasoning blend of kosher salt, black pepper, granulated garlic, and seasoned salt. Cooked to perfection on a pellet smoker, this brisket promises the best bark, tender texture, and a smoky flavor that will have everyone asking for seconds.

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Hey y'all! We are so excited to share one of my all-time favorite barbecue recipes with you today – a smoked brisket recipe on the pellet smoker (in partnership with our friends over at Porter Road). This isn't just any beef brisket, though. It has the best bark, is packed with flavor, and has the perfect texture thanks to our special soul food seasoning.

Let me tell you, Marrekus has been working on this recipe for quite a while, tweaking and testing it until it was just right. And now, it's perfect. The juicy brisket comes out smoky, tender, and so flavorful that you'll be dreaming about it long after the meal is over.

Now, let’s talk about the dry rub! The blend of kosher salt, coarse ground black pepper, granulated garlic, and seasoned salt is what gives this brisket its incredible flavor. It's simple but effective, and it really brings out the best in the meat.

My favorite part of making brisket? Slicing into it and seeing that beautiful red smoke ring. It's a sign that you've done everything right. And believe me, when you take that first bite, you'll know it was worth all the effort.

So, whether you're a seasoned pitmaster or if this is your first brisket, this recipe is for you. So, fire up your smoker, and get ready to enjoy some of the best brisket you've ever had. It's a long cook, but just trust the smoking process. It's going to be a hit!

What is Texas Style Brisket?

Texas-style brisket features a straightforward rub of coarse salt and black pepper, allowing the natural taste of the beef to shine through. Smoked low and slow over wood, the brisket develops a tender texture and rich, smoky flavor. Texas style brisket is moist, tender, and flavorful.

How Long to Smoke a 10 Pound Brisket

Smoking a brisket is a slow and patient process to ensure tender, flavorful results. Generally, you want to smoke a brisket low and slow, typically around 225°F (107°C) to 250°F (121°C). The time it takes to smoke a brisket can vary depending on factors like the size of the brisket, the smoker's temperature consistency, and the desired level of doneness.

As a rough guideline, plan on smoking the brisket for around 1 to 1.5 hours per pound (0.45 to 0.68 kg) of meat. For a 10-pound (4.5 kg) brisket it takes around 10 hours. However, it's essential to monitor the internal temperature of the brisket rather than strictly relying on time.

The target internal temperature for a properly smoked brisket is typically around 195°F (90°C) to 205°F (96°C) in the thickest part of the meat.

Ingredients

10-12 pound brisket
2 ½ tablespoons Worcestershire sauce
½ cup soul food seasoning (or your dry rub personal preference)

Special Equipment and Tools

Smoker or grill (examples include pellet grill, offset smoker, etc.)
Wood pellets (or other type of wood based on your smoker type and smoke flavor preference)
Butcher paper

Note: Look for a brisket with good marbling. USDA Prime or Choice grades are ideal.

Where to Buy Whole Brisket

Some grocery stores may carry whole brisket. We got ours from Porter Road, an online butcher shop that provides high-quality, pasture-raised meats sourced from small American farms.

We've wanted to collab with Porter Road for a long time because of their commitment to sustainable farming practices, humane animal treatment, and no use of antibiotics or hormones.

They offer a variety of cuts, including beef, pork, and chicken, all hand-cut by skilled butchers. Their products are available for nationwide delivery, so you can get premium meats shipped right to your doorstep. We also love that they carry different cuts we may not be able to get at our local grocery store.

How to Trim a Brisket

If purchasing a whole untrimmed or packer brisket, you will need to trim your brisket for optimal cooking. Often, if you purchase from a skilled butcher, either locally or online like from Porter Road, no additional trimming will be necessary.

Trimming a brisket might seem intimidating at first, but with a bit of practice and patience, you can master it. Here’s a step-by-step guide to help you trim your brisket like a pro.

What You'll Need:

Sharp Knife: A long, sharp slicing knife or boning knife works best.
Cutting Board: A large, sturdy cutting board.
Paper Towels: To pat brisket dry and clean up as you go.

Steps to Trim a Brisket:

Pat Brisket Dry: Use paper towels to pat brisket dry. This makes it easier to handle and trim.
Identify the Sides: One side of the brisket will have a thick layer of fat. This fat side is called the fat cap. The other side will have more exposed meat and some areas with less fat.
Trim the Fat Cap: Place the brisket fat side up on the cutting board. Start trimming the fat cap down to about ¼ inch thickness. Hold your knife almost parallel to the brisket to avoid cutting too deeply into the meat. Work slowly and make long, smooth cuts to remove excess fat. It’s okay to leave some fat, as it will render down and add flavor during cooking.
Remove the Silver Skin: Flip brisket over to the meat side. Look for any silver skin (a thin, shiny membrane) and use your knife to carefully remove it. This membrane doesn’t render down during cooking and can be chewy.
Trim the Hard Fat: On the meat side, you may find some hard, thick pieces of fat, especially around the brisket point and flat seam. Trim these off as they won't render well during cooking.
Shape: Trim any thin edges or loose flaps of meat. These areas can dry out during smoking, so it's best to trim them off for a more uniform shape.
Final Touches: Give the brisket a once-over to ensure you've trimmed evenly and removed excess fat and silver skin. Clean up any rough or uneven spots to make sure it's well-prepared for seasoning and smoking.

Tips for Trimming:

Keep Your Knife Sharp: A sharp knife makes the trimming process much easier and safer.
Take Your Time: Don’t rush. Careful trimming can make a big difference in the final result.
Use Light Pressure: Let the knife do the work. Apply light pressure and make smooth, controlled cuts.
Practice: The more you trim briskets, the better you'll get at it. Don’t be discouraged if it’s not perfect the first time.

How to Smoke a Whole Brisket

Cooking brisket takes time and practice. Don’t be discouraged if your first attempt isn't perfect. Each time you’ll learn and improve.

Preheat Smoker: Set up your smoker or grill for indirect cooking and preheat it to 250°F. Add your favorite smoking wood (we used hickory wood pellets, but you can also use wood splits or chips depending on the type of smoker you are using).
Prepare Brisket: Trim brisket to your desired fat cap thickness. Rub brisket all over with Worcestershire sauce. Season the entire brisket generously with soul food seasoning or your favorite brisket rub.
Smoking: Place brisket on the smoker with the point end facing the heat source. Cook for 3 hours without opening.
Monitoring and Spritzing: After 3 hours, insert a meat thermometer into the thickest part of the flat (the thinner section of the brisket). Spritz brisket with water as needed to keep it moist.
Wrapping Brisket: When the brisket reaches an internal temperature of 165°F, remove it from smoker. For the best results, wrap brisket tightly in butcher paper. You can also use heavy-duty aluminum foil. Place the wrapped brisket back on the smoker.
Finishing the Cook: Continue cooking until the internal temperature of the brisket reaches 203°F, or it feels tender when you poke it with a temperature probe.
Resting and Slicing: Remove smoked brisket from the smoker and let the meat rest in an oven or cooler for at least 45 minutes. Separate the flat and point sections of the smoked brisket. Slice both sections against the grain for the best texture.

Recipe Tips & Tricks

Size and Quality: Select a brisket with good marbling (fat within the meat). USDA Prime or Choice grades are ideal.
Trimming the Fat: Leave about ¼ inch of fat on the brisket. This helps to keep the meat moist during smoking.
Wood Selection: Hickory is a popular choice, but you can experiment with oak or pecan.
Consistent Temperature: Keep your smoker at a steady 250°F. Fluctuations can affect cooking time and the final result.
Spritzing: Spritzing every hour after the first three hours helps maintain moisture and adds flavor.
Butcher Paper vs. Foil: Butcher paper allows the bark (crust) to stay crisper, while foil can make it a bit softer. Choose based on your preference.
Tight Wrapping: Ensure the wrap is tight to retain moisture and speed up the cooking process.

What to Serve with Smoked Brisket Recipe

Serve with classic BBQ sides like coleslaw, baked beans, cornbread, or mac and cheese.

How do I store and reheat leftover brisket?

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. The best way to reheat is to wrap the smoked brisket in foil and heat in a 250°F oven until warmed through. Adding a little beef broth inside the foil can help keep it moist.

Use leftover brisket for sandwiches, tacos, or chili.

How do I set up my grill for indirect cooking?

For indirect cooking, place the charcoal or heat source on one side of the grill, and place the brisket on the opposite side. This setup ensures that it cooks slowly and evenly without being exposed to direct heat.

Summary

This flavorful brisket is perfect for grilling seasoning! Fire up your smoker, grab some hickory pellets, and enjoy! Be sure to Sign Up for the Porter Road Newsletter and Get 10% Off Today! Use Code BETTER10.

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