Perfect Beef Brisket

Name: Perfect Beef Brisket
Cook time: 30 min
Cuisine: american
Ingredients: 5 kg whole packer brisket; 3 tbsp kosher salt; 3 tbsp coarse black pepper; 2 tbsp garlic powder; 2 tbsp onion powder; 2 tbsp smoked paprika; 1 tbsp dark brown sugar; 1 tsp cayenne pepper; 120 ml apple cider vinegar; 120 ml filtered water; 60 ml whiskey

Low and slow smoked beef brisket with perfect bark and tender interior. This BBQ classic requires patience and technique for competition-quality results.

30mTime

HardDifficulty

4 pplServings

AmericanCuisine

Ingredients

0 of 11 ingredients checked

Proteins

5 kg Whole Packer Brisket

Sauces & Oils

120 ml Apple Cider Vinegar

Spices & Seasoning

3 tbsp Kosher Salt
3 tbsp Coarse Black Pepper
2 tbsp Garlic Powder
2 tbsp Onion Powder
2 tbsp Smoked Paprika
1 tsp Cayenne Pepper

Pantry

1 tbsp Dark Brown Sugar
120 ml Filtered Water
60 ml Whiskey

11 items

Instructions

Techniques one tap away on the steps that use them

smokingtrimmingwrapping

0% Complete

Trim the brisket by removing excess fat from the fat cap, leaving approximately 6mm of fat for moisture and flavor

Mix all the dry rub ingredients together and apply generously to all surfaces of the brisket, pressing to adhere

Smoke the brisket at 107°C (225°F) using oak or hickory wood until the internal temperature reaches 75°C and develops a dark bark

Wrap the brisket tightly in butcher paper and continue smoking until the internal temperature reaches 95°C and it feels probe-tender

Mix vinegar, water, and whiskey in a spray bottle and spritz the brisket every hour to maintain moisture

Rest the wrapped brisket in a cooler for at least 1 hour to allow juices to redistribute

Unwrap and slice the brisket against the grain into pencil-thick slices for serving