Homemade Smoked Brisket
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A simple yet flavorful smoked brisket recipe using kosher salt and black pepper for seasoning and smoked over applewood for a deep smoke flavor.
12:00:00 total
Serves 8
medium
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Ingredients
- USDA choice brisket - 1 (trimmed, leaving 1/4 inch of fat)
- kosher salt - to taste
- black pepper - to taste
- applewood - as required (for smoking)
Instructions
- Trim the brisket: Trim the brisket, leaving about 1/4 inch of fat over the top.
- Season the brisket: Season the brisket generously with kosher salt and black pepper.
- Prepare for smoking: Set up your smoker with applewood.
- Smoke the brisket: Smoke the brisket low and slow.
- Check internal temperature: Pull the brisket after 10 hours of smoking or when it reaches an internal temperature of 175°F.
- Wrap the brisket: Top the brisket with its own rendered fat before wrapping it up to finish cooking.
- Rest the brisket: Let the brisket rest for 2 hours before serving.
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