Delicious smoked brisket with a dry rub of warm spices smoked to perfection will be your go-to this BBQ season. It is a leaner cut of beef making it a little healthier.
Pin Smoked Brisket here.
I have had many horribly dry pieces of smoked brisket in my time. In fact I had so many bad brisket that I thought I just did not like the cut of beef. It was always so dry and chewy. So I stopped ordering it, just wiped it right off my list of foods I liked. Then a new BBQ restaurant owner talked me into trying his. I was thinking “Yeah right! This is going to be another unappetizing dry, chewy piece of smoked brisket.”
The smoked brisket on my plate looked promising. I could see some of the juice glistening. Well it wasn’t going to be dry. I reluctantly took an itty bitty bite. Hmm, what was this delicious morsel in my mouth? It wasn’t dry. In addition it wasn’t chewy. Furthermore it was loaded with savory beef flavor, a hint of smoke and the most delicious spiced crust. I could get into this, and get into it I did. Well, actually my husband got busy making one.
Some things you need to know about a brisket. First you can buy a whole one, or it may be cut into the point end or the flat end. Second, you want a brisket that still has the fat cap ony Third You will need to trim it down but still want some of the fat cap to keep your meat juicy. Like other cuts of beef, this baby needs to rest after it is done cooking. Wrap it tightly in foil and let it rest. When it is time to cut your brisket, cut it against the grain into long thin slices.
Most importantly, get a good piece of brisket. Go to a good butcher and make friends with them, very good friends. Become their buddy and it will pay off huge dividends with your meat. With those easy tips, you can be a smoked brisket champion in no time.
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Healthy Smoked Brisket
- 1 5 lb. flat beef brisket
- 2 tbsp. kosher salt
- 2 tbsp. light brown sugar
- 1/2 tbsp. ancho chili powder
- 1/2 tbsp. aleppo pepper
- 1/2 tbsp. ground cumin
- 1/2 tbsp. ground coriander
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 1/2 tbsp. smoky paprika
- 1/2 tbsp. sumac
If the brisket has a fat cap, remove the ‘hard’ fat (you can feel it) and trim the remainder of the fat till you have about a quarter inch layer. Some people like to remove the fat, but I believe you need to leave some on. You can also gently score the fat so that it renders during the cooking process
Take the rub and generously apply it all over the brisket. Place the brisket on a wire rack on a sheet pan and cover with plastic wrap and leave in the refrigerator overnight or even up to 36 hours
Remove the brisket from the fridge about an hour before you plan to cook to allow it to come to room temperature
Prepare your grill so the brisket will be cooked with indirect heat (the meat is not directly over the coals or flames). For those who are using a gas or charcoal grill, you can turn on the burners, or keep the charcoals lit, on one side of the grill. You can also add a tray with water of other liquids under the rack to prevent drippings from flaring up and to keep the air a little moist during the cooking process
I like to smoke the brisket between 200-225 F so once you get the grill going, adjust your settings till the grill reaches this temperature range and is pretty constant. At this point, I like to add a few chunks of wood to the heat source. I usually will have pre-soaked the wood chunks for at least 30 min though some would argue that you don’t really have to soak them
Place the brisket on the rack away from the heat source and above your liquid bath (if you decided to use one) and let the alchemy of smoke and heat low and slow do its magic.
I usually insert a thermometer probe inside the thickest portion of the brisket and let the meat cook till it gets to about 180 F. If you keep the grill at the range above, depending on the size of the brisket it will take about 6-7 hours of cooking time
As the smoke dies down, add a couple more chunks onto your heat source. Typically you will do so every hour or two as you see the smoke stop and probably don’t need to add any more after about 4 hours
Once the brisket is done, depending on how the crust forms during the cooking process, I will opt to flip the brisket over so the fat cap is directly over the heat source for a few minutes. If the fat cap has rendered down during the cooking process, you can omit this step
Remove the brisket from the grill and wrap it up in foil and let sit for about an hour (assuming you can wait that long - I usually find some little ‘dangly bits’ that just need to come right off!) before slicing against the grain and enjoying the moist, tender meat.
4 Weight Watcher Smart points.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy BBQ recipes:
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