My husband and I are obsessed with barbecue, so I was so excited to surprise him for Father’s Day with a Camp Chef Woodwind Pellet Grill.
Our favorite dish to make on the smoker is Smoked Brisket. This recipe is so simple – the rub only has 5 ingredients (brown sugar, salt, paprika, chili powder, and black pepper)!
How many hours per pound for smoke brisket?
When it comes to smoking brisket, the question that we get the most is how long do you smoke a pound of brisket. Here is a good rule of thumb:
Cook 1 1/2 – 2 hours per pound of brisket between 200-250 degrees.
There are a couple of factors that will determine just how long to smoke your brisket, such as temperature fluctuation, how often you open the door of the smoker, wind, etc.
What temperature To SMOKE BRISKET?
The ideal temperature of a smoked brisket is somewhere around 195-200 degrees at the thickest part of meat, but keep in mind that the temperature will continue to rise (even up to 10 more degrees) after you remove it from the smoker.
How much brisket should I plan on serving each person?
When it comes to brisket, butchers recommend 1/2 pound per person. It’s definitely better to have too much than not enough.
How to reheat beef brisket?
If you end up with leftover brisket (you’re so lucky!), you can easily reheat it in an oven. But for a more authentic smoked taste and to get the juices flowing again, pop it in the oven! Follow these steps:
- Preheat oven to 325 degrees.
- Place brisket in a baking pan and cover with foil.
- Warm brisket until it reaches 140 degrees (it could take up to an hour).
How to make smoked brisket
The smoked beef brisket recipe that I am sharing today is really quite simple with ingredients you have in your pantry. Let’s jump right in!
- Start by patting your smoked brisket dry using paper towels. This will help improve the contact with the rub and the meat and give you a perfect crust on the outside.
- Mix together the 5 rub ingredients and rub it into the brisket using your hands.
- Put the brisket on the smoker (with the fat side up) and smoke for approximately 10 hours (watch the internal temperature – it needs to be around 180 degrees).
- When it hits 180 degrees internally, wrap the brisket up in aluminum foil and place it back on the smoker for about 3 more hours or until the internal temperature reaches 190-205 degrees. Remember that the temperature will continue to rise even after you remove it from the smoker, so we would recommend removing it from the smoker closer to 190 degrees.
- Remove brisket from the smoker and while still wrapped in foil, place inside a cooler and LET IT REST for 1 hour. This is the hardest part – no one wants to wait for another hour, but this step is key to getting that juicy brisket everyone loves. Patience will pay off!
- Slice the brisket against the grain and serve.
Serve these dishes with your Smoked Brisket:
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