Wood chips or chunks (preferably oak, cherry, hickory, or pecan)
Butcher paper or aluminium foil
Mustard or olive oil (for binding)
Instructions on How to Prepare, Rest and Smoke a Beef Brisket
Start by trimming the excess fat from the brisket. Leave about 1/4 inch of fat to keep the meat moist during the long smoking process.
Rinse the brisket under cold water and pat it dry with paper towels.
Apply a thin layer of mustard or olive oil to the brisket to help the rub adhere.
Generously season the brisket on all sides with your chosen beef rub or seasoning. Make sure to coat it evenly for a flavourful bark.
Cover the seasoned brisket with plastic wrap and refrigerate for at least 1-2 hours, or overnight for even more flavour penetration.
Preheat your smoker to a temperature of 225-250°F (107-121°C). Use your preferred wood chips or chunks (oak, cherry, hickory, or pecan) for smoking.
Place the brisket on the smoker grates with the fat side up. This allows the fat to baste the meat as it smokes.
Maintain a consistent smoking temperature, adjusting the airflow and adding wood chips or chunks as needed to keep the smoke flowing.
Smoke the brisket for approximately 1.5 hours per pound. This means a 10-12 pound brisket will take about 15-18 hours. The key is to monitor the internal temperature.
When the brisket's internal temperature reaches around 195-203°F (90-95°C), it's time to check for doneness. You'll know it's ready when a meat thermometer easily slides into the meat with little resistance.
Once the brisket is done, carefully remove it from the smoker.
Wrap it in butcher paper or aluminium foil, and then place it in a clean, dry cooler. This resting phase allows the juices to redistribute, making the brisket even more tender.
Let the brisket rest for at least 1-2 hours.
Unwrap the rested brisket and slice it against the grain into thin, flavourful pieces.
Serve your smoked beef brisket with your favourite barbecue sauce, coleslaw, and some classic sides like cornbread and baked beans.