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SMOKED GRASS-FED BRISKET
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Servings
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Instructions
  1. The night before you plan to smoke the brisket apply a small amount of olive oil to both sides of the brisket. Take your dry rub mix (mix together sea salt, pepper, garlic powder and paprika) and rub it generously on both sides of the meat.
  2. Wrap the brisket as air tight as possible and place in the fridge overnight.
  3. About 2 hours before you wish to smoke the brisket set it out to warm up to room temp.
  4. Fill your smoker with your choice of hardwood and bring the temp up to about 225°F.
  5. Place the brisket on the smoker with the fatty side up (this will help keep it moist as it cooks).
  6. Check temperature with a meat thermometer. Once the internal temperature of the brisket reaches 165° you may wish to double wrap it in aluminum foil to help bring the temperature up the rest of the way.
  7. Once the internal temperature reaches about 190° it's time to pull it off the smoker and let it rest. The best way to let it rest is to leave it in the foil, wrap it in towels, and place it in a cooler. (The brisket will continue to cook slightly and begin to reabsorb any juices it lost.)
  8. Leave the brisket in the cooler until you're ready to slice it and serve it. When slicing make sure you cut against the grain.
Recipe Notes

Note: The smoking time varies, but is usually between 1 hour and 1:15 per pound. If it reaches 190° earlier
than you expected, you can keep it in the cooler for up to 4-5 hours and it'll still be nice and warm for
serving.