Smoked Beef Brisket

Smoked Beef Brisket

Spring is near and that means a whole lot more outdoor cooking for us! We pulled out the smoker on the weekend and made a smoked beef brisket that was incredible. Smoking meat is an event that cannot be done in just a few hours. It takes planning and time so if you are interested in creating this recipe, make sure you plan a couple days ahead and start one night before you smoke. All the time and planning is worth it in the end, I promise!

Smoked Beef Brisket

Smoked Beef Brisket

For this recipe we used a 4 pound brisket. The night before we wanted to smoke our brisket, we rubbed the beef with the coffee rub I posted last spring. It is an easy to make rub that has a lot of flavour for the beef.  After rubbing the beef, we covered it in plastic wrap and let it sit in the fridge overnight. 

Smoked Beef Brisket

The next morning we got the smoker going. We used a mixture of hickory, pecan, apple and cherry wood for the smoke. The wood chunks need to soak in water for about 20 minutes so we poured the chunks into a bucket full of water.

Smoked Beef Brisket

While the wood chunks were soaking, we started the charcoal using a charcoal chimney and electric charcoal starter. We did about three batches of charcoal, putting the burning charcoal into the smoker box after each batch. We then added several of the water soaked wood chunks on top of the hot charcoal and opened up the air vent on the side of the smoker box to get the temperature up.

Smoked Beef Brisket

Once the smoker is ready and at a temperature of 225 degrees F, the beef brisket is ready to go on. This is the part where you use your patience because it needs to be on the smoker for at least six hours. Keep the smoker going with smoke for at least two of those hours, and the temperature steady around 225 degrees F. We use a wireless digital thermometer to control the temperature. After about two hours of smoke, you can just keep the beef brisket cooking using the charcoal for heat. 

Smoked Beef Brisket

Every hour or two we mopped the brisket with a mop sauce mix of the coffee rub and cola pop. Keep in mind that every time you open the smoker you are loosing smoke and heat! Try not to open it any more than you have to.

Smoked Beef Brisket

After about six hours, the beef will hit it’s stalling point on the smoker, where it won’t increase in temperature any longer, usually around 150 to 160 degrees F. At this point we took it off the smoker, wrapped it tightly in aluminum foil and put it in the oven at 250 degrees F for another two hours. Some say it may be “cheating” to do this, but we think it just finishes the smoked beef brisket perfectly. The brisket is done when the beef is very tender. This could be around an internal temperature of 190 degrees F, but it is really more of “the brisket is done when it is done”, as opposed to an actual internal temperature. The brisket should be almost fall apart tender. If you feel resistance inserting a fork, keep cooking.

Smoked Beef Brisket

Let the smoked beef brisket rest for at least 20 minutes.  If you have the time you can take it out of the oven, wrap it in towels and place it in a cooler for around two hours for a better rest.  Slice brisket and serve with your favourite sides such as coleslaw, baked beans and corn bread.

If you are smoking other meats and want a good guide, check out Bro BBQ here for his great tips and infographics! 

Smoked Beef Brisket

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Smoked Beef Brisket

Amazing smoke flavour, fall apart in your mouth, beef brisket! You will need to start this recipe the night before, and set aside 8 hours for the smoking day - all this time and planning is worth it!!
Cook Time 8 hours
Author Chews and Brews

Ingredients

  • 4 pound beef brisket

Rub

  • 1/2 cup ground coffee we use a dark roast
  • 1/2 cup chili powder
  • 1/3 cup smoked paprika
  • 2/3 cup brown sugar
  • 3 tbsp sugar
  • 2 tbsp garlic powder
  • 1.5 tbsp cumin
  • 1/2 tsp cayenne powder

Mop Sauce

  • 1/4 cup coffee rub
  • 1 can cola

Instructions

The night before

  1. The night before you are going to smoke your brisket, rub the beef all over with the coffee rub. To make the rub, simply add all rub ingredients into a bowl and mix to combine. After rubbing the beef, cover it in plastic wrap and let it sit in the fridge overnight.

Set up the smoker

  1. Start by soaking your choice wood chunks in a bucket of water for 20 minutes.
  2. While the wood chunks are soaking, start the charcoal using a charcoal chimney and electric charcoal starter. You will need about three batches of charcoal.
  3. Put the burning charcoal into the smoker box. Add several of the soaked wood chunks ontop of the charcoal and open up the air vent on the side of the smoker box to get the temperature up.

Start smoking the beef brisket

  1. Once the smoker is ready and at a temperature of 225 degrees F, the beef brisket is ready to go on. The beef needs to be on the smoker for at least 6 hours. Keep the smoker going with smoke for at least two of those hours, and the temperature steady around 225 degrees F. After about two hours of smoke, you can just keep the beef brisket cooking using the charcoal for heat.
  2. Every hour or two mop the brisket with a mop sauce mix of 1/4 cup of the coffee rub and a can of cola. Keep in mind that every time you open the smoker you are loosing smoke and heat! Try not to open it any more than you have to.

Stalling

  1. After about six hours, the beef will hit it's stalling point on the smoker, where it won't increase in temperature any longer, usually around 150 to 160 degrees F. Take the beef brisket off the smoker, wrap it tightly in aluminum foil and put it in the oven at 250 degrees F for another two hours.
  2. The brisket is done when the beef is very tender. This could be around an internal temperature of 190 degrees F, but it is really more of "the brisket is done when it is done", as opposed to an actual internal temperature. The brisket should be almost fall apart tender. If you feel resistance inserting a fork, keep cooking.

Resting

  1. Let the beef brisket rest for at least 20 minutes. If you have the time, take it out of the oven, wrap it in towels and place it in a cooler for around two hours.
  2. Slice brisket and serve with your favourite sides such as coleslaw, baked beans and corn bread.

Will you spend a whole day cooking something like a smoked beef brisket?

Smoked Beef Brisket

Disclaimer: This post contains affiliate links, which means that if you click on one of the product links and decide to purchase the product, I’ll receive a small commission, at not extra cost to you. All opinions in Chews and Brews are of my own. 

6 thoughts on “Smoked Beef Brisket

  1. I tried out this recipe yesterday, and it was absolutely delicious! I didn’t have any cayenne pepper lying around in the pantry so I increased the amount of chili powder for the spiciness.
    Maria recently posted…MrVapo Online MagazineMy Profile

  2. Absolutely delicious! Made the exact recipe and it was superb! I will definitely be making this again.Thank you for another great recipe.everyone loved it.Thank you so much for sharing this.

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