Why We Love Smoked Dry Brine Brisket
The way I see it, there are two kinds of people in this world: Those who love beef brisket, and people who REALLY LOVE beef brisket. And I’m going to go ahead and tell you upfront that this Smoked Brisket Recipe is for serious fans. When a bit short on time we usually prepare our Texas Style Oven Brisket recipe. It doesn’t take quite as long as the traditional smoking method, but still makes a mighty fine piece of beef that is full of flavor. However, if you want the real deal 24-hour smoked brisket that comes out incredibly tender with that deep, rich smoky flavor, well you’ve come to the right place! This Smoked Beef Brisket recipe is for people who: A) have some sort of smoker, charcoal or electric, and B) are serious enough about their meat to take the time to dry brine and slow smoke a brisket. It’s a commitment, for sure… Financially, in time, and attention. Yet there’s nothing quite like a dry-rubbed Texas-style beef brisket with a pink smoke ring and the perfect stretch.
What makes a perfect beef brisket?
You want a firm and crisp bark (more on this below), a pronounced pink smoke ring underneath the bark, an even smoky flavor throughout the meat, and a good stretch in the brisket slices. And we’ve got the steps, tricks, and a secret hack for making sure every box is checked! Here we share tips on how to properly trim the beef and prepare a fantastic dry rub seasoning, get just the right smoked brisket temp, info on the essential resting process, and how to thoughtfully slice pieces for the most satisfying texture. Plus we discuss what to serve with this Texas-style smoked beef brisket for the ultimate southern experience!
Equipment You Need
Let’s first discuss what equipment is necessary to properly prepare this smoked dry brine brisket recipe. You need…
a charcoal or electric smoker good quality charcoal and wood a probe meat thermometer with an alarm pink butcher paper (or aluminum foil) and kitchen twine rimmed baking sheets large cutting board sharp chef’s knife
The type of wood you use for smoking is a matter of preference… Typically hickory, mesquite, pecan, cherry, and apple are used for beef brisket. Some people even like to blend them!
Brisket Brine Ingredients
Whole Packers Brisket – with flat and endpoint intact! Kosher Salt – to taste Black Pepper – to taste Ancho Chile Powder – for a hint of smoky flavor in that bark Granulated Sugar – to caramelize and balance out the flavors Garlic Powder – for a depth of flavor
Pro Tip: Most of the time what you see at the grocery store meat department are pieces of flat brisket or corn beef brisket. Corned beef brisket is heavily seasoned and not at all what we’re looking for to make this style of smoked brisket recipe. What you want is a whole packer brisket (12 to 14-pound “Packers” brisket) that includes both the flat end and the point. Ask your butcher for this… And then here’s our second tip: ask them to trim it for you! You want to trim off as much fat as possible so that the brisket dry rub can actually rest on the surface of the beef. Our favorite beef brisket brine rub consists of salt, sugar, black pepper, chili powder, garlic powder, and a little cayenne if desired. You can also add paprika and onion powder, for additional flavor. The spice mixture helps create the famous brisket bark on the outside.
How To Smoke Brisket
Step #1 – Trim the Brisket
Most people believe that if you leave a good fat layer on meat it will melt and the fat will soften the meat as it cooks. However, if you think about this from the standpoint of oil mixing with water, it doesn’t actually work that way. Therefore it’s best to thoroughly trim the fatty layer off the outside of the brisket. Again, you can (and should!) have the butcher do this for you, or get a sharp knife and get after it. Make sure to take the fat cap off of both sides, including the thin silver skin membrane.
Step #2 – Dry Brine the Brisket
Dry brining is simply rubbing the beef brisket with a salt-heavy spice rub and letting it sit overnight. This allows the salty dry rub time to fully penetrate the meat and season it internally. Don’t skip this step. The salt also helps hold in the moisture so there’s no need to inject beef broth into the brisket. An excellent dry brine ensures the proper internal smoked brisket temp can be reached without over-charing the outside. How to Dry Brine the Brisket: In a small bowl, mix all the seasonings together. Place the trimmed brisket on a large rimmed baking sheet. Then use your hands to rub the dry brine seasoning evenly over the entire surface of the brisket. Cover and place in the refrigerator overnight, 8-12 hours.
Step #3 – Prep the Smoker
Whether you are using a charcoal smoker or an electric smoking cabinet, prep the smoker with the necessary charcoal and soaked wood chips, or wood smoking pellets. Bring the temperature to 225°. This is where electric smokers come in handy! They keep the heat consistent and help you achieve the correct smoked brisket temperature without babysitting the smoker as much. You can get amazing results from an electric smoker, which usually takes several hours less cooking time than a charcoal smoker. Here’s another great tip: If you don’t have a charcoal or electric smoker, you can set up a gas or charcoal grill as a smoker!
Step #4 – Smoke Unwrapped
Next, move the brisket into the smoker and remove the baking sheet. Insert a meat thermometer probe into the center of the thickest part of the brisket. Close the cabinet and set the alarm to 150°.
Step #5 – Smoke Wrapped in Paper
Once the alarm goes off, the internal temperature of the smoked brisket should be 150°. Use pink butcher paper (or heavy-duty foil) to tightly wrap the brisket. You can use kitchen twine if needed to keep it secure. Or you may find you want to use two layers of paper or foil. Place the brisket back on the smoker and insert the meat thermometer once again. Close the smoker and set the alarm to 195°. Note: When the smoker hits 195°degrees F go ahead and preheat your oven to 225° to create a “faux cambro” AKA a hotbox for cooling. More on this below! Why 150 Degrees? This is the temperature where a brisket usually stalls… The brisket might stay at this temperature for hours (if not wrapped) before the internal temperature continues to rise. Yet at 150, the brisket has had plenty of time to absorb smoky flavor and create a pink smoke ring. Why the Pink Butcher Paper? Many home smoke aficionados will tell you to wrap the brisket in foil. However, this causes the brisket to steam and negatively affects the texture of the bark. Using pink butcher paper will help the internal temperature to continue rising while allowing steam to escape. Just make sure to wrap your brisket well!
Step #6 – The Wobble Test
Once the brisket reaches 195° to 200°, remove it from the smoker. Unwrap the brisket and poke it on the thickest end to see if it wobbles or jiggles. If it does not, it may not have reached the proper interior temperature. However, if it jiggles it’s ready!
Step #7 – Let the Smoked Brisket Rest
Allowing the beef brisket to rest before slicing is absolutely essential! I know it’s going to be hard to not dive right into that tender, smoky meat. But trust me, it is well worth the wait for the perfect texture and taste. The Best Faux Cambro Brisket Rest Method: Remove the wrappings, and place the unwrapped brisket on a rimmed baking sheet. Remember, you should have turned the oven to 225° when the smoked brisket internal temperature reaches 195°. Place the unwrapped beef in the warm oven, then turn the oven OFF. This will allow the brisket temperature to come down slowly, as well as firm up the brisket bark on the outside. Once the temperature comes down to 150°, it is safe to slice the brisket. Do not slice the brisket any earlier than one hour after it comes off the smoker. What is smoked beef brisket bark? The brisket “bark“ is formed by smoking a dry-rubbed brisket, unwrapped, in a smoking cabinet or chamber. This tightens the exterior of the meat and creates a thick spice-rubbed crusty layer. There is also a lovely pink ring of smoke flavor underneath. Once you wrap the smoked brisket to keep the temp rising, the bark will soften. But don’t worry! As you cool the brisket in the oven and open air, the bark will tighten up again.
When and How to Properly Slice a Smoked Brisket
Keep in mind that brisket is a leaner and dryer cut of beef. Therefore, it is best to cut it immediately before serving. If you cut into it too soon, you will lose all the precious juices that keep it so moist. If your brisket comes off the smoker and you’ve let it cool and dry in the oven for an hour, and you don’t plan to eat for another couple of hours, just let it sit in the oven and do not pre-slice it. If you ever go to a Texas roadside barbecue stand, you’ll notice they cut the brisket to order, to keep it as moist as possible. There are all sorts of methods for slicing a brisket “the right way”, however, the easiest method is to cut off about 2 to 2 1/2 inches on the thin end. Again, this should be used for chopped brisket sandwiches or burnt ends. Here’s a super handy diagram for how to cut a smoked beef brisket! This is based off of the directions of the muscles in this cut of beef. When you are ready to serve the brisket, and not a moment before, place the brisket on a large cutting board. Cut 2 or 2 1/2 inches off of the thin end. Again, save this tough portion for chopped brisket or burnt ends. Then slice the brisket thinly against the grain about 1/3 of the way into the brisket. At this point, cut the remaining 2/3 of the best brisket in half. Turn the middle portion perpendicular to the first section and cut against the grain. Sometimes it helps to cut the section and two large pieces to make it easier to slice. Then cut the last section on the thickest end of the brisket in the same direction as the first section. Best Dry Brine Brisket Recipe Tip: When in doubt, look for the grain from the marbling, and cut against it.
Smoked Beef Brisket Hack
Now that we’ve discussed staying attentive to your smoker all day long, let’s discuss a smoked brisket hack that can make this process so much easier! Ok, so the truth about smoking any piece of meat is that it is going to absorb all the smoked flavor that it can take on, within the first 30 minutes to 60 minutes. That means, after the first hour it technically no longer has to be left on the smoker to cook. You can actually turn your smoker off and transfer the brisket to a 225°F oven for the remaining cooking time. This offers several perks… Seriously, you will be amazed at how much flavor is infused into the meat in just the first hour of smoking. Plus, you still get that beautiful pink smoke ring! Just make sure once you transfer the brisket to the oven, you still follow the instructions according to internal temperature and wrapping.
What to Serve With Brined Beef Brisket
Those that are serious about Texas barbecue would tell you, that you should serve the brisket as-is, dry rub only, no sauce. However, the rest of America and most of the world loves a good sauce on barbecued meat. Choose whichever serving style you prefer! You can serve chopped or sliced beef brisket as a main dish protein or on rolls. Feel free to enjoy the brisket dry with spicy mustard and sweet bread and butter pickles (my personal fave), or with your favorite tomato-based barbecue sauce. Serve with all your favorite classic southern sides like corn pudding, macaroni salad, broccoli salad, potato salad, baked beans, cathead biscuits, wilted salad, or corn on the cob… The options of what to enjoy with homemade Smoked Beef Brisket are nearly endless!
Looking for More Delicious Beef Recipes? Be Sure to Also Try:
Honey Garlic Beef Tenderloin Recipe Mom’s Best Beef Pot Roast Best Smoked Prime Rib with Aus Jus Recipe Crock Pot Brisket Sandwiches Easy Baked Corn Beef and Cabbage in the Oven
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