Ultimate Smoky Beef Brisket
Indulge in the rich, smoky flavor of this Ultimate Smoky Beef Brisket, a true crowd-pleaser. The low-and-slow smoking process combined with a tantalizing marinade ensures fork-tender meat infused with barbecue goodness. Perfect for gatherings or family dinners, any leftovers can easily be transformed into delicious shredded beef sandwiches. Simply pull apart the brisket with clean hands, drizzle with your favorite barbecue sauce, and pile it high on a soft bun for a delightful meal. This recipe is not just about the brisket; it's about creating unforgettable flavors that will leave your guests asking for seconds!
10
Servings
360
Calories
11
Ingredients
Ingredients
brown sugar
1/3 cup (packed)
dried papayas
1/3 cup (chopped (or 1 cup fresh papaya, rough chopped))
cajun seasoning
1 tablespoon (see recipe link)
minced garlic
1 teaspoon (fresh)
onion
1 (rough chopped)
Worcestershire sauce
2 tablespoons
beef brisket
5 lbs (flat cut, score fat cap)
hickory chips
as required (soaked overnight or at least 4 hours)
beer
16 ounces (for mopping)
butter
2 tablespoons (unsalted)
barbecue sauce
to taste (optional)
Instructions
1
In a blender or food processor, combine brown sugar, chopped dried or fresh papayas, Cajun seasoning, minced garlic, rough-chopped onion, and Worcestershire sauce. Blend until the mixture is semi-smooth.
2
Rub the marinade generously over the washed and dried brisket. Store the brisket in a well-sealed container in the refrigerator overnight to allow flavors to meld.
3
The next morning, remove the brisket from the refrigerator and gently pat it dry with paper towels. Reserve the marinade and combine it with 16 ounces of beer in a saucepan. Simmer the mixture over low heat for about 20 minutes, then stir in the butter and allow it to cool slightly.
4
Leave the brisket at room temperature for 1 hour before placing it in the smoker to ensure even cooking.
5
Preheat your smoker to 200-225°F. Place the brisket fat side up in a foil pan on a rack that allows smoke to circulate around it.
6
For the first 3 hours of smoking, rotate the brisket every hour while mopping it with the spice and beer mixture to keep it moist and flavorful. Add hickory chips every 30 minutes to maintain a consistent heat.
7
After 3 hours, wrap the brisket tightly in foil to lock in moisture and continue cooking for an additional 4 hours.
8
Smoke the brisket for a total of 7 hours, or until it reaches an internal temperature of 190°F. This usually takes about 1 to 1.25 hours per pound.
9
Once done, remove the brisket from the smoker and let it rest for 1 hour. This allows the juices to redistribute, making for a juicier cut.
10
Trim any excess fat from the brisket and slice it against the grain into 1/4 inch slices. Serve with your favorite barbecue sauce, if desired.
11
For even thinner slices, prepare the brisket a day in advance, chill it overnight, and slice when cold.
Nutrition Information
25g
Fat
11g
Carbs
27g
Protein
0.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used for this recipe?
The recipe calls for a 5 lb flat cut beef brisket with the fat cap scored.
How many servings does the Ultimate Smoky Beef Brisket recipe make?
This recipe is designed to serve approximately 10 people.
What are the key ingredients in the brisket marinade?
The marinade consists of brown sugar, dried or fresh papayas, Cajun seasoning, minced garlic, onion, and Worcestershire sauce.
How long should the brisket be marinated?
The brisket should be stored in a well-sealed container in the refrigerator to marinate overnight.
What temperature should the smoker be preheated to?
Preheat your smoker to a temperature between 200-225°F.
How long does the total smoking process take?
The brisket should be smoked for a total of 7 hours, or until it reaches the desired internal temperature.
What is the recommended internal temperature for a finished brisket?
The brisket is done when it reaches an internal temperature of 190°F.
How long should the brisket rest after coming out of the smoker?
Allow the meat to rest for 1 hour to let the juices redistribute for a juicier result.
What type of wood chips are recommended for smoking?
Hickory chips are recommended for this recipe.
How long should the hickory chips be soaked?
The chips should be soaked overnight or for at least 4 hours before use.
What is the purpose of the beer in this recipe?
The beer is combined with the reserved marinade and butter to create a mopping sauce to keep the meat moist while smoking.
How often should you add hickory chips to the smoker?
Add hickory chips every 30 minutes to maintain consistent heat and smoke.
When should the brisket be wrapped in foil?
After the first 3 hours of smoking, the brisket should be wrapped tightly in foil for the remaining 4 hours.
How should the brisket be placed in the smoker?
Place the brisket fat side up in a foil pan on a rack that allows smoke to circulate.
What is the estimated cooking time per pound of meat?
It usually takes about 1 to 1.25 hours per pound to smoke the brisket.
How should the brisket be sliced for serving?
Trim any excess fat and slice the brisket against the grain into 1/4 inch slices.
Can the brisket be prepared in advance?
Yes, preparing it a day in advance and chilling it overnight makes it easier to cut into even thinner slices.
What can I do with leftover brisket?
Leftovers can be pulled apart to create delicious shredded beef sandwiches with barbecue sauce.
How much Cajun seasoning is used in the marinade?
The recipe calls for 1 tablespoon of Cajun seasoning.
Should the brisket be at room temperature before smoking?
Yes, leave the brisket at room temperature for 1 hour before placing it in the smoker to ensure even cooking.
How many calories are in one serving?
There are approximately 360 calories per serving.
What is the fat content per serving?
Each serving contains approximately 25g of fat.
How much protein is in a serving of this brisket?
Each serving provides about 27g of protein.
What is the carbohydrate count per serving?
There are 11g of carbohydrates per serving.
Is there fiber in this recipe?
Yes, there is approximately 0.5g of fiber per serving.
How much beer is required for the mopping sauce?
The recipe requires 16 ounces of beer.
Can I use fresh papaya instead of dried?
Yes, you can substitute 1/3 cup of dried papayas with 1 cup of rough-chopped fresh papaya.
How often should the brisket be rotated during the initial smoking phase?
During the first 3 hours, rotate the brisket every hour while mopping it with the beer mixture.
What is the purpose of simmering the marinade and beer?
Simmering for 20 minutes helps meld the flavors and reduces the liquid slightly before adding butter for the mopping sauce.
What is the final step before slicing?
After resting the meat for one hour, you should trim any excess fat from the brisket before slicing against the grain.