Smoked Brisket
This is a 3-5 pound corned beef brisket.
Remember not all briskets are corned beef, but all corned beef are briskets.
Smoked Brisket
This is a 3-5 pound corned beef brisket.
Remember not all briskets are corned beef, but all corned beef are briskets.
Cooking Instructions
- 1
Cut off fat cap until it is about 1/4 inch. Rub mustard on the brisket all over then add salt and pepper.
- 2
Heat your smoker to 225degrees F and add brisket fat on the top.
- 3
I add apple juice and some apple cider vinegar to a spray bottle.
- 4
Spritz the brisket every half hour
- 5
When the brisket hits 160f (this is what is called the stall temp)
- 6
Remove the brisket and wrap in either butchers paper or aluminum foil.
- 7
Put brisket back on the smoker for another 3-4 hours or until internal temp is 205F. (I know a lot of you are saying what 205F internal temp, but yes the finale temp needs to be 200F the minimum.)
- 8
Remove brisket at the internal temp of 205f and let it sit for about 30-45 minutes. Slice and serve.
- 9
The meat will be pink inside due to smoking low heat and long time, not high heat.
- 10
Expected time for smoking is 8-10 hours
- 11
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