There are so many different methods to cook low and slow smoked brisket online, choosing which method to follow can be very confusing. However, some methods are simpler than others, but don’t confuse simplicity with a less tasty and juicy end result. If you’re looking for one of the simplest recipes to follow for low and slow smoked beef brisket, this is it.
Tap/Click above to watch the recipe or scroll below for the steps: Video – Recteq.com
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Step 1: The starting point for this recipe was a full-packer brisket, a very large piece of meat that is going to need a little trimming before it goes on the pellet smoker.
Step 2: With a long edged, and importantly sharp blade, trim down any particularly deep areas of fat over the top side of the brisket.
Step 3: Any deep areas of fat are not going to render down during the cook, and quite simply, they will be gross to eat. So you’re looking to reduce the fat depth to around a quarter of an inch.
Step 4: This brisket will be injected, and to prepare the injection solution, a protein cup with a wire shaker is a quick way to mix up the injection solution.
Step 5: This is the beef injection powder used for this recipe, it contains Soy Oil, Honey Poder, White Sugar, Salt, Garlic, and Paprika. Mix half a cup of the beef injection powder with 16oz of water, and you’re good to go.
Step 6: Fill the syringe with the mixed beef injection and then start at the top edge of the beef brisket (be prepared for some the liquid to coming flying out at different angles).
Step 7: Work your way along the diagonal of the beef brisket, refilling the syringe when needed.
Step 8: Don’t worry about the beef injection liquid going over the surface of the brisket as this recipe uses the beef injection solution over the surface of the brisket at the binder for the rub.
Step 9: After injecting the beef brisket, the next stage is to apply the rub, or two rubs in this case. The first is the Four Letter Rub, which contains, Salt, Pepper, Garlic, Butter and Onion powder and some Apple Cider Vinegar.
Step 10: This brisket recipe involves the application of a second rub, Heffer Dust, which contains Ancho Chili powder, Smoked Paprika, and Parsley.
Step 11: Flip the brisket over and start with the fat cap side. The recipe applied a liberal coating of the Four Letter Rub and then the Heffer Dust.
Step 12: Then flipping the brisket over, both the rubs were applied again. Don’t worry about over seasoning. A brisket is a very large/thick piece of meat, it can take a heavy seasoning.
Step 13: All seasoned up it was time to place the brisket, with the fat cap at the bottom on the grates, on the pellet smoker pre-heated to 225 degrees.
Step 14: The internal temperature of the brisket was monitored up to 165 degrees, at which point it was taken off the pellet smoker and placed on some foil for the wrap.
Step 15: The foil-wrapped brisket then went back on the pellet smoker until its internal temperature was just over 200 degrees.
Step 16: After around nine hours into the cooking process, this is what the unwrapped beef brisket was looking like with some great color in the bark, but its not done yet.
Step 17: For around an hour the brisket was then placed in a baking tray with the foil curled up to rest slowly.
Step 18: After around a total of ten hours, including rest time, the brisket was finished, and the end result was pretty fantastic. A lovely smoke ring and clearly a lot of juices between those fibers.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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