The Beefiest Juiciest Brisket What Am the Smokyokie Method
Unleash the ultimate barbecue indulgence with "The Beefiest Juiciest Brisket What Am the Smokyokie Method," an elevated take on classic smoked brisket that delivers bold flavor and melt-in-your-mouth tenderness. This recipe combines an expertly balanced dry rub of kosher salt, coarse black pepper, garlic powder, and smoked paprika with a signature high-heat sear that locks in juices and builds a robust bark. The brisket is then slow-smoked over hardwood chunks like oak or hickory, infusing deep, smoky aromas into every bite. With step-by-step guidance from trimming through to resting, this 10-hour labor of love ensures you've mastered every detail for perfect texture and flavor. Whether you're hosting a backyard get-together or elevating game day, this brisket pairs beautifully with classic barbecue sides and will leave your guests raving.
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Recipe Information
Ingredients
- 10 pounds Beef brisket (packer cut, untrimmed)
- 2 tablespoons Kosher salt
- 2 tablespoons Coarse black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika (smoked, for extra smoky flavor)
- 2 tablespoons Neutral high-smoke-point oil (e.g., avocado or canola)
- 4 pieces Hardwood chunks (e.g., oak or hickory, for smoking)
Instructions
1. Trim the brisket: Remove excessive fat from the top and sides, leaving about 1/4 inch of the fat cap for moisture retention.
2. Prepare the rub: Mix kosher salt, black pepper, garlic powder, and smoked paprika in a bowl.
3. Season the brisket: Generously coat the brisket with the spice rub on all sides, pressing it into the meat. Let the seasoned brisket rest for 30 minutes at room temperature.
4. Heat your grill or smoker: If using a grill, set up two zones (direct and indirect heat). Preheat to high heat (450-500°F) with the lid closed.
5. Add oil for searing: Lightly coat the brisket with oil on all sides just before searing to help develop a crust.
6. Sear the brisket: Place the brisket over direct heat and sear for 2-3 minutes per side until a deep, dark bark forms.
7. Prepare for smoking: Move the brisket to the indirect zone or reduce the smoker’s temperature to 225-250°F. Add hardwood chunks to your smoker or coals for steady smoke.
8. Smoke the brisket: Place the seared brisket fat-side up on the grill's cooler side. Close the lid and maintain a temperature of 225-250°F. Smoke for approximately 6-8 hours, or until the internal temperature reaches 165°F.
9. Wrap the brisket: Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil to lock in moisture.
10. Continue cooking: Return the wrapped brisket to the smoker or grill and cook until the internal temperature reaches 195-205°F (about 2-3 more hours). Check tenderness with a probe—it should slide in easily.
11. Rest the brisket: Remove the wrapped brisket from the heat and let it rest at room temperature for 30-60 minutes before slicing.
12. Slice and serve: Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sides and enjoy!
Nutrition Facts
Calories |
13388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1095.5 g | 1404% | |
| Saturated Fat | 433.1 g | 2166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3402 mg | 1134% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 0.8 g | ||
| Protein | 842.8 g | 1686% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 84.1 mg | 467% | |
| Potassium | 12606 mg | 268% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
