Why call something the best easy smoked brisket ever?. That’s simple…. this smoked brisket recipe is easy, delicious, and restaurant quality – with juicy, tender meat and a smoky, crusty bark – right from your backyard! This recipe is my family’s tried and true secret to delicious, juicy smoked brisket that is perfect for a crowd and great at picnics, parties, and cookouts!
I hate even calling this brisket recipe a recipe – since it’s more tips and tricks (and a base recipe) that you can use to make your own favorite version of brisket that your whole family will love.
Brisket is one of the easiest large meat cuts to smoke for a crowd since all the work you have to do is focus on keeping an even temperature… it does all the hard work itself as it smokes all day long. Brisket is truly a set and forget type of meat – but there are some tips I’ve picked up to help you learn how to smoke a brisket perfectly every time!
1. The BEST Easy Smoked Brisket Recipe
Ingredients
1 15 lb brisket (1/2 pound for every person)
Brisket Baste
- 1 cup beer
- ¼ cup apple cider vinegar
- ¼ cup beef stock
- 5 tbsp butter melted
Brisket Rub
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp chili powder
- 2 tbsp kosher salt
- 2 tbsp coarse ground black pepper
- 1 tbsp brown sugar
Instructions
When ready to cook, start the Traeger grill on Smoke (Super Smoke for the Timberline grill) with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 225 degrees F and preheat, lid closed, for 10 minutes.
Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt, pepper, and brown sugar in a small bowl.
Season brisket on all sides.
Place brisket, fat side down on grill grate.
Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours).
While it is cooking combine the beer, apple cider vinegar, beef stock, and butter to make a brisket baste.
When brisket reaches internal temperature of 160 degrees F, remove from grill.
Double wrap meat in aluminum foil and pour the brisket baste around the meat within the foil packet.
Return brisket to grill and cook until it reaches an internal temperature of 204 degrees F (about 3-4 hours more).
Once the brisket reaches the desired internal temperature, remove it from the grill and let it rest for at least 30 minutes to an hour before slicing.
Cut against the grain and serve the sliced brisket with your favorite barbecue sauce or homemade au jus to add extra flavor and moisture.
Some Tips For You
Look for a brisket with good marbling, which indicates a higher fat content. This fat will render during cooking, keeping the meat moist and flavorful. Aim for a brisket with a thick, even fat cap on one side.
While some fat is essential for flavor and moisture, excessive fat can result in a greasy finished product. Trim the brisket’s fat cap to about 1/4 inch thickness, removing any hard or excessive fat.
Leftover brisket can be stored in the refrigerator in an airtight container for up to four days. Uneaten brisket you won’t get to within a week should be sectioned off and frozen. Brisket is a meat that is easy frozen and reheated – if you take a little extra care. Brisket is best frozen when vacuum packed or saved in a ziploc bag with the extra air removed as much as possible.
Good brisket takes time to cook properly, so be patient and resist the urge to rush the process. The end result will be well worth the wait.
