The Beefiest Juiciest Brisket What Am the Smokyokie Method
Unleash the ultimate barbecue indulgence with "The Beefiest Juiciest Brisket What Am the Smokyokie Method," an elevated take on classic smoked brisket that delivers bold flavor and melt-in-your-mouth tenderness. This recipe combines an expertly balanced dry rub of kosher salt, coarse black pepper, garlic powder, and smoked paprika with a signature high-heat sear that locks in juices and builds a robust bark. The brisket is then slow-smoked over hardwood chunks like oak or hickory, infusing deep, smoky aromas into every bite. With step-by-step guidance from trimming through to resting, this 10-hour labor of love ensures you've mastered every detail for perfect texture and flavor. Whether you're hosting a backyard get-together or elevating game day, this brisket pairs beautifully with classic barbecue sides and will leave your guests raving.
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Ingredients
- 10 pounds Beef brisket (packer cut, untrimmed)
- 2 tablespoons Kosher salt
- 2 tablespoons Coarse black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika (smoked, for extra smoky flavor)
- 2 tablespoons Neutral high-smoke-point oil (e.g., avocado or canola)
- 4 pieces Hardwood chunks (e.g., oak or hickory, for smoking)
Directions
Step 1
1. Trim the brisket: Remove excessive fat from the top and sides, leaving about 1/4 inch of the fat cap for moisture retention.
Step 2
2. Prepare the rub: Mix kosher salt, black pepper, garlic powder, and smoked paprika in a bowl.
Step 3
3. Season the brisket: Generously coat the brisket with the spice rub on all sides, pressing it into the meat. Let the seasoned brisket rest for 30 minutes at room temperature.
Step 4
4. Heat your grill or smoker: If using a grill, set up two zones (direct and indirect heat). Preheat to high heat (450-500°F) with the lid closed.
Step 5
5. Add oil for searing: Lightly coat the brisket with oil on all sides just before searing to help develop a crust.
Step 6
6. Sear the brisket: Place the brisket over direct heat and sear for 2-3 minutes per side until a deep, dark bark forms.
Step 7
7. Prepare for smoking: Move the brisket to the indirect zone or reduce the smoker’s temperature to 225-250°F. Add hardwood chunks to your smoker or coals for steady smoke.
Step 8
8. Smoke the brisket: Place the seared brisket fat-side up on the grill's cooler side. Close the lid and maintain a temperature of 225-250°F. Smoke for approximately 6-8 hours, or until the internal temperature reaches 165°F.
Step 9
9. Wrap the brisket: Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil to lock in moisture.
Step 10
10. Continue cooking: Return the wrapped brisket to the smoker or grill and cook until the internal temperature reaches 195-205°F (about 2-3 more hours). Check tenderness with a probe—it should slide in easily.
Step 11
11. Rest the brisket: Remove the wrapped brisket from the heat and let it rest at room temperature for 30-60 minutes before slicing.
Step 12
12. Slice and serve: Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sides and enjoy!
Nutrition Facts
| Serving size | (5553.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 13387.8 |
| Total Fat 1095.5g | 0% |
| Saturated Fat 433.1g | 0% |
| Cholesterol 3401.9mg | 0% |
| Sodium 6820.6mg | 0% |
| Total Carbohydrate 19.4g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 0.8g | |
| Protein 842.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 592.3mg | 0% |
| Iron 84.1mg | 0% |
| Potassium 12605.7mg | 0% |
Source of Calories