Welcome to Smokeycue! We are a new site dedicated to the world of barbecue and grilling. Pardon our dust we are still under construction.

Register Log in
  • This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn more.

Slow Smoked Beef Brisket

Thread starter #1

Smokey

Staff member
Pitmaster
Messages
29
Likes
0
Slow smoked beef brisket is one of my favorites to cook. Brisket takes a long time to cook but it is worth it. I started with a 19 pound brisket and trimmed a good majority of the fat off then injected it with beef broth. I rubbed Olive oil in both sides so the seasoning would stick. For the seasoning I used a combo of John Henry’s Texas Brisket Rub and Meat Churches The Gospel I put a lot of seasoning on both sides and let the brisket sit for a while. I used pecan and cherry pellets mixed at a 50/50 ratio 7 pounds of each. I started cooking the brisket at 220 degrees for the first 5 hours. After the first 5 hours I pulled the brisket off wrapped it in foil and let it cook for another 5 hours at 235 degrees until the brisket reached 200 degrees and my thermometer would go in the brisket very easily like a hot knife through butter. I let the brisket rest in the foil for 2 hours then sliced it thin cutting against the grain.
E46DD02F-4020-445C-BB08-5BA7FEDFE5E7.jpeg E8BA7C23-1A0A-446F-9EF5-27C9545F2095.jpeg 298A3F29-A0C3-4F9A-82F5-016D7296D89A.jpeg