Smoked Black Pepper Brisket, 225°F Low and Slow
Texas-style brisket rubbed with coarse black pepper and salt, smoked low and slow at 225°F until a crisp bark forms, then wrapped in foil with beef stock and finished until tender. Includes gas grill alternative cooking method. Rested and sliced across the grain for optimal texture.
Ingredients
Instructions
- 1
Rub brisket on all sides with seasoning blend.
- 2
Wrap brisket in plastic wrap and refrigerate overnight.
- 3
Preheat smoker to 225°F using your preferred hardwood such as mesquite, pecan, or hickory.
- 4
Remove plastic wrap and place brisket in smoker fat side up on grate.
- 5
Smoke brisket until internal temperature reaches 175°F and a crisp bark forms over surface, about 3 to 4 hours.
- 6
Remove brisket from smoker and place in center of large sheet of heavy duty foil, pulling sides up around meat.
- 7
Pour beef stock around brisket and wrap completely to seal in stock.
- 8
Return wrapped brisket to smoker and cook until meat is tender and internal temperature reaches about 205°F, at least 1 and a half hours up to 3 and a half hours longer.
- 9
Remove brisket from smoker, open foil slightly to vent, and let stand 10 minutes.
- 10
Close and re-wrap foil and let brisket stand 30 minutes to allow juices to be reabsorbed.
- 11
Slice brisket across the grain to serve.
- 12
Alternative gas grill method: Prepare brisket as directed and refrigerate overnight. Prepare grill for indirect medium-low heat by turning all burners to high, then turn burner on one side to medium-high and turn off burner on other side. Place unwrapped brisket fat side up in large disposable foil pan on unlit side of grill. Close grill and maintain temperature of 275°F to 300°F by adjusting lit burner as necessary. Grill 4 to 5 hours until internal temperature reaches 190°F to 200°F, basting occasionally with pan drippings after first 2 hours. Remove from grill, cover pan with foil, and let stand 30 minutes before slicing.
Tips
A good bark on the surface indicates seasoning and smoke are penetrating the meat and building flavor. Bark darkens the longer it is exposed to smoke. If smoker temperature is too low a crust will not form; 225°F to 250°F is ideal.
Temperature control is key when smoking brisket. Halfway through cooking, moisture evaporates from the meat causing it to cool and slow cooking, called the stall. Once enough moisture evaporates, crust forms and meat temperature rises again. Maintaining even smoker temperature facilitates cooking and bark formation.
Good to Know
Refrigerate covered up to 4 days. Freeze up to 3 months.
Brisket can be prepared through the overnight refrigeration step up to 1 day ahead.
Slice and serve warm on rolls with pan juices, sliced red onion, and pickled jalapenos if desired.
Common Mistakes
Do not skip the overnight seasoning rest to avoid underdeveloped flavor.
Do not let smoker temperature drop below 225°F to avoid failing to develop a crisp bark.
Do not skip the final 30-minute rest to avoid losing juices when slicing.
Do not slice with the grain to avoid tough, stringy meat.