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Community Recipe

Hickory Smoked Beef Brisket

This recipe focuses on achieving the perfect smoked brisket, with a beautiful smoke ring and flavorful bark. It's a labor of love, but the results are well worth the effort!

Recipe by Lindsey B
DinnerAmericanServings: 12
Hickory Smoked Beef Brisket

Ingredients

  • 12-14 lb Beef Brisket
  • Coarse Ground Black Pepper1/2 cup
  • Kosher Salt1/4 cup
  • 8-10 chunks Hickory or Oak Wood
  • Beef Broth1 cup

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Method

1

Trim the brisket, leaving about 1/4 inch of fat cap.

2

Combine salt and pepper in a bowl. Generously coat the brisket on all sides with the mixture, pressing it into the meat.

3

Prepare your smoker, aiming for a consistent temperature of 225-250°F (107-121°C). Add hickory or oak wood chunks for smoke.

4

Place the brisket in the smoker, fat-side up. Maintain the smoker temperature and add wood chunks as needed to maintain smoke.

5

Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C).

6

Wrap the brisket tightly in butcher paper or aluminum foil. Add beef broth to the wrap before sealing.

7

Return the wrapped brisket to the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe-tender.

8

Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour, or up to 4 hours, in a cooler or insulated container.

9

Unwrap the brisket and slice against the grain. Serve immediately and enjoy!

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