Smoked BBQ Beef Brisket

These times and temperatures are calibrated for a Traeger Pellet Smoker. Plan for about 12 Hours of total prep and smoking time before the brisket will be ready to serve.

Smoked BBQ Beef Brisket

Equipment

Pre-heat Smoker to 250°F

Ingredients

  • 16 lbs Whole Beef Brisket (Approx 14-18lbs Ideal)
  • ½ Cup Kosher Salt
  • ½ Cup Black Pepper, Coarse Ground
  • ⅓ Cup Dijon Mustard
  • 2 Cups Apple Cider Vinegar

Procedure

Preparation: Trimming

  1. Trim the deckle – two spots of hard fat on the bottom and side of the brisket – until you reach a softer layer of fat underneath.
  2. Continue to trim any excess fat and silver skin you find, rounding off any sharp edges
  3. Pat the brisket dry on all sides with paper towel

Preparation: Seasoning

  1. Spread a thin layer of mustard over the bottom of the brisket
  2. Mix the black pepper and salt together in a shaker and evenly coat the bottom of the brisket, using about ⅓ of the mixture. Pat the spices into the mustard
  3. Flip the brisket over onto a sheet pan and spread the rest of the mustard over the remaining top and sides
  4. Spread the rest of the black pepper and salt, patting the mixture into the mustard just as before

Smoking

  1. Place the brisket on the smoker, fat side up and add additional smoke tube(s) if desired

  2. Smoke the brisket according to this schedule:

  3. 3 Hours at 250°F. Allow the brisket to smoke for three hours undisturbed

  4. 1 Hour 30 Minutes at 265°F. Spritz with Apple Cider Vinegar in a spray bottle and ramp the temperature up to 265°F
  5. 3 Hours at 265°F. Spritz with Apple Cider Vinegar again
  6. 2 Hours 30 Minutes at 270°F. Spritz with Vinegar again and ramp the temperature up to 270°F

  7. 1 Hour 30 Minutes at 270°F. Spritz again. The brisket should be approaching its target internal temperature of 200°F – 208°F. If it has stalled, wrap with foil and return to the smoker.

  8. Once it reaches this temperature, preheat the indoor oven to 200°F, wrap the brisket in foil and bring inside to rest

  9. Rest the brisket in the heated oven for about 15 minutes before turning off the heat, keeping the door closed. Allow the brisket to rest this way for another 45 to 60 minutes (approx) before slicing and serving