An easy recipe for achieving the perfect smoked brisket, even as a beginner! This labor of love results in tender, smoky meat encased in a crisp, peppery bark and well-deserved bragging rights!
Meat Used: 6 lb brisket flat
Seasoning: Traeger's Beef Rub (or regular S+P)
Injection: Apple juice, whiskey, Worcestershire sauce
Wood Used: We used mesquite pellets on our Traeger, but hickory or mesquite wood would work well
Grill Temperature: 225 degrees
Meat Temperature: 175 degrees then wrapped until it reaches 195
Smoke Time: 1 hour per pound
- First, prep the brisket flat by cutting off the fat cap. You don't need to remove all of the fat, just try to cut it down as evenly as possible. Otherwise, your brisket may not cook evenly, resulting in dry or burnt spots.
- Next, inject the brisket with 2 parts apple juice, 1 part whiskey, and just a dab of Worcestershire sauce, to taste.
- Season all sides liberally with Traeger beef rub and extra salt. (Or regular S+P will work). Place the brisket in a sealed container in the refrigerator for 24 hours.
- You're going to smoke the brisket at 225 degrees F until internal temp reaches 175.
- You will hit the dreaded "brisket stall" around an internal temp of 150 F, which is when the temperature plateaus or even drops due to liquid evaporating from the brisket. Stay patient, it will rise again!
- You'll need to smoke it about 1 hour per pound, and spray it every 30 minutes with a combination of apple juice, whiskey, apple cider vinegar and Worcestershire.
- Once your internal temp hits 175, wrap the brisket tightly in foil until internal temp is 195, then remove the brisket from your smoker and let it rest for 1 hour before slicing and serving.
- Shopping: You can find a brisket at your local butcher or at most grocery stores. We used a 6 lb flat. Also, make sure you have apple cider vinegar, apple juice, whiskey, Worcestershire sauce and either beef rub or S+P.
- Substitutions: We used the Traeger beef rub on ours and it tasted amazing but you can use simple salt and pepper if you prefer. (Or your own favorite beef rub!)
- Prep: We like to inject and season our brisket and place in the refrigerator for 24 hours prior to smoking.
- Smoking: Smoke the brisket at 225 degrees F for 1 hour per pound until internal temp reaches 175. Spray every 30 minutes with a combination of apple juice, whiskey, apple cider vinegar and Worcestershire. Once your internal temp hits 175, wrap the brisket tightly in foil until internal temp is 195, then remove the brisket from your smoker and let it rest for 1 hour before slicing and serving.
- You will hit the dreaded "brisket stall" around an internal temp of 150, which is when the temperature plateaus or even drops due to liquid evaporating from the brisket. Stay patient, it will rise again!
- Storage: Leftovers can be stored in the refrigerator for up to 4 days. Be sure to refrigerate within 2 hours of cooking and wrap the brisket tightly in plastic wrap and then foil (when exposed to air, the brisket will deteriorate more quickly).
- Freezing: Brisket can be stored in the freezer for up to 2 months. Store in a freezer safe bag, removing as much air as possible. You can also save the juices for reheating by storing small batches in air tight containers or ice cube trays.
- Reheating: If fresh: Wrap the brisket in foil with a little bit of beef broth or reserved cooking liquid. Place in the oven (or grill) at a low temperature (no more than 300 degrees) for about 20 minutes, until pieces are steaming. Do not microwave as this will cause the brisket to become rubbery. If frozen: Thaw the brisket in the refrigerator for 24 hours. Follow reheating directions above.
Keywords: easy smoked brisket, brisket for beginners, smoked brisket flat