Salt and Pepper Brisket

Total Time:
8 hr 10 min
Prep:
10 min
Inactive:
1 hr
Cook:
7 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/2 cup kosher salt
  • 1 cup coarsely ground black pepper
  • 1 brisket flat (5 to 8 pounds)
Directions
  • Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.

  • Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.

  • Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.

  • Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.

  • Rest the meat, still wrapped, for 30 minutes to 1 hour.

  • Unwrap the brisket and slice the meat against the grain to serve.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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