Recipes Nugget Markets Signature Recipes
Smoked Brisket
- Prep time
- 10 minutes PT10M
- Cook time
- 10–12 hours PT12H
- Yield
- 8–10 servings
- Difficulty
Brisket is one of the best meats for smoking. The tender, flavorful result of low-and-slow cooking is well worth the wait!
Ingredients
- 1 brisket flat, about 9 pounds
- 3–4 tablespoons mustard
- Kosher salt, to taste
- Coarse ground black pepper, to taste
- Butcher paper, for wrapping
- ¼ cup beef tallow, melted
Preparation
Heat smoker to 250°F. Trim away any excess fat from the brisket, being sure to leave a ¼–½-inch of fat on the exterior.
Rub the exterior of the brisket with the mustard. Mix salt and pepper together in a ratio of 1 part salt to 2 parts pepper. Liberally season brisket with salt and pepper mix, then place on the smoker. Smoke for 7 hours.
Afterwards, lay the brisket on piece of butcher paper large enough to wrap securely, then pour melted beef tallow over the top. Wrap brisket tightly, being careful not to tear the paper, and place back on smoker for 3–4 more hours, until an internal temperature of 203–205°F is reached.
Remove the brisket from the smoker and let rest for at least 1 hour in an insulated container before serving.