Planning to feed a hungry tailgate crowd or hosting a backyard BBQ party? A tender, juicy smoked brisket is the perfect choice for game day. Perfecting a smoked brisket is something every griller wants to achieve. Don’t worry – we’ve got you covered with these tips from our friends at BBQGuys that will guarantee your success!
1. Trim the hard fat off your brisket but create pockets so the seasoning and smoke can soak into the meat. Leave about a quarter-inch layer.
2. Use a drip pan and add liquid to it. It helps to keep moisture and adds great flavor. Our favorite mixture is bourbon and apple juice.
3. Spray the brisket every few hours with a mixture of water and apple cider vinegar to keep the edges from getting too charred.
4. The brisket cooking time will vary, count on about an hour or so per pound, but after you reach your desired bark, wrap the brisket up in foil to prevent drying it out and to help get it up to temp.
5. Aim for an internal temperature of around 200° and be sure to let the brisket rest to keep all those juices in. Time frame will vary, but an hour is a safe bet.
Now, let’s see how easy it is to achieve smoked brisket perfection with this mouthwatering brisket recipe below. It’s perfect for your next tailgate party or backyard gathering! Wondering what to do with leftover brisket? How about Smoked Brisket Chili or Brisket Breakfast Tacos. Who knew you could make Brisket Scones and serve as a dessert? Here are just a few of our favorite recipes that use smoked brisket. Your friends and family will thank you!
Backyard Beef Brisket
1 10-12 lb. Beef Brisket (Flat only or whole brisket)
4 oz. BBQ Rub
4 oz. BBQ Sauce brisket mop sauce
6 oz. Chicken broth
Light Olive Oil
Kosher Salt
Set your temperature control to 275°F with an Indirect set up. Use a drip pan to catch your drippings.
Remove the brisket from the cryovac bag and place it on the cutting board.
Trim any excess fat from the top end of the brisket. (The top end will have little fat and you will see the grain)
Leave the fat cap on the bottom of the brisket.
Pour some olive oil on the brisket and rub in with your hand then moderately coat the brisket with your favorite rub.
Once the smoker is up to temperature, place a couple chunks of Pecan wood chunks into the coals and let them smoke for about 10 minutes.
Place the Brisket on the grate with the fat cap down, place the meat probe into the thickest part of the brisket and close the lid. (make sure your drip pan is in place under the brisket).
Smoke the brisket until it reaches an internal temp of 180 degrees, generously spray the brisket and wrap in heavy duty foil or unlined butcher paper. Then place back on the grill until reaching an internal temp of 200 degrees.
Remove the brisket from the grill and allow it to rest for at least one hour.
Enjoy your efforts sliced, or chopped as a BBQ brisket sandwich. If you prefer, you can also make brisket burnt ends by cubing the end of the point.
Smoked Brisket Chili
1 tablespoon beef tallow or olive oil
1 large, sweet onion, diced
1 jalapeno pepper, diced
1 pound smoked brisket (I use leftover chopped brisket)
3 tablespoons chili powder
1 tablespoon Loot N’ Booty BBQ El Jefe Grande Southwest Rub
1 tablespoon garlic powder
½ cup water, add another ½ cup if needed
1 10-ounce can Rotel Mild Diced Tomatoes with Green Chiles
1 7.75-ounce can El Pato Hot Tomato Sauce
1 14.5-ounce can chili beans
salt and pepper, to taste
for toppings:
Fritos, sour cream, shredded cheddar cheese, diced green onions
In a large stockpot, heat the beef tallow or olive oil over medium-high heat. Add the diced onions and jalapenos. Cook for 5–8 minutes or until onions are translucent.
Add the leftover brisket and stir to combine. Cook for 5 minutes, then add the chili powder, El Jefe Grande, and garlic powder. Stir to combine.
Add the water, Rotel, El Pato, and beans. Stir to combine and bring to a slow boil. Taste and add salt and pepper, if needed.
After the chili reaches a slow boil, stir, put the lid on the pot, reduce heat, and simmer for an hour. After an hour, stir, taste and season, as needed. Serve with toppings.
Real Deal Holyfield Brisket Breakfast Tacos
2 tablespoons butter, olive oil, or Brisket Butter
4 slices barbecued brisket (each slice ¼-inch thick; about 1/2 pound total)
1 baked or boiled russet (baking) potato, cut into 1/4-inch dice sizes
sea salt and freshly ground black pepper to taste
4 flour or white corn tortillas (6-inch diameter)
4 large eggs (preferably farm-fresh and organic)
1 cup warm refried beans, canned or homemade
1 cup Gangsta Salsa or your favorite salsa
1/4 cup thinly sliced scallion greens
For the Gangsta Salsa
2 large tomatoes, stemmed and cut in half widthwise
2 large tomatillos, husked, rinsed, and cut in half widthwise (or more tomatoes)
1/2 small onion, peeled and halved
3 serrano chiles, stemmed and cut in half lengthwise (for milder salsa, remove the seeds)
1 habanero chile, stemmed and cut in half lengthwise (for milder salsa, remove the seeds)
1/4 cup freshly squeezed lime juice, or to taste
1/2 cup chopped fresh cilantro
coarse sea salt
Preheat the oven to 250°F.
Melt 1 tablespoon butter in a skillet over medium-high heat. Warm the brisket slices, about 30 seconds per side. Transfer to a rimmed sheet pan and keep warm in the oven.
Melt the remaining 1 tablespoon butter in the skillet. Add the potatoes and pan-fry, stirring with a spatula, until hot, browned and crisp, 3 minutes. Season with salt and pepper. Transfer the potatoes to the sheet pan with the brisket and keep warm.
Warm the tortillas in the skillet (or grill), 30 seconds per side. Transfer to the sheet pan with the brisket and potatoes to keep warm.
You’ll need at least 2 tablespoons of fat in the skillet to fry the eggs. If enough butter remains in the skillet, heat it over a medium-high flame; if not, add butter, oil, or brisket butter to equal 2 tablespoons. When the fat starts sizzling, crack in the eggs. Fry until cooked to taste, 2–3 minutes on one side if you like them sunny-side up, or 2 minutes per side for over easy.
Assemble the tacos. Lay a tortilla on a plate. Spread it with a quarter of the refried beans. Top with a quarter of the fried potatoes and a slice of brisket. Slide an egg on top. Spoon salsa on top and sprinkle with a quarter of the scallion greens. Assemble the remaining tacos the same way. Serve the tacos open-face, with any remaining salsa on the side.
For the Gangsta Salsa:
If using a smoker for this recipe, set it up following the manufacturer’s instructions and heat to 275°F. Alternatively, set up your grill for indirect grilling and heat to medium-low.
Arrange the tomatoes, tomatillos, onion, and chiles, cut sides up, in foil pans. Place in the smoker or away from the heat on the grill. If using a grill, add 1 cup unsoaked wood chips or 2 wood chunks to the coals. Cover and smoke the veggies until they are just beginning to soften, 20 minutes. Keep some crispness—the vegetables should remain raw in the center. Let cool.
Cut the veggies into 1-inch cubes and place in a food processor. Puree as coarsely or smoothly as you desire. Work in the lime juice, cilantro, and salt to taste. The salsa should be highly seasoned.
Transfer the salsa to a serving dish or bowl. Serve at once or cover and refrigerate—it will keep for several days.
Bacon Grilled Brisket Bites
1 pound unsliced barbecued brisket
3 jalapeños, stemmed, seeded, and thinly sliced crosswise (leave the seeds in for spicier bites)
1 bunch cilantro, stemmed (optional)
1 pound artisanal thin-cut bacon, such as Nueske’s, each strip cut crosswise in half
vegetable oil, for oiling the grill grate
Cilantro Lime Sauce (recipe follows)
Cilantro Lime Sauce
3/4 cup sour cream
3/4 cup mayonnaise (preferably Hellmann’s or Best Foods)
1/3 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon freshly grated lime zest
2 tablespoons freshly squeezed lime juice
1–2 teaspoons your favorite hot sauce (optional)
sea salt and freshly ground black pepper to taste
Cut the brisket into 3/4-inch cubes. Place a jalapeño slice and a cilantro sprig on top of each. Wrap each cube in bacon, securing it to the brisket with toothpicks.
Set up your grill for direct grilling and heat it to medium-high. Brush and scrape the grill grate clean and oil it well.
Arrange the brisket bites on the grill, and grill until sizzling and browned on all sides, 8 to 12 minutes, or as needed.
Serve with the Cilantro Lime Sauce for dipping. Remind people to remove the toothpicks.
For the Cilantro Lime Sauce: Combine the ingredients in a serving bowl and whisk to mix. Cover and refrigerate, if not using immediately. The sauce will keep, in a sealed container in the refrigerator, for at least 3 days. Makes 1 1/2 cups.
Brisket Scones
4 ¾ cups all-purpose flour, plus extra for rolling out the dough
1/4 cup sugar
1 tablespoon baking powder
2 ¼ teaspoons fine sea salt
2 sticks (8 ounces) cold unsalted butter, cut into ½-inch slices
1 cup finely chopped barbecued brisket
1/2 cup finely diced red onion
3 large eggs (preferably farm-fresh and organic), lightly beaten
1 1/3 cups buttermilk, or as needed
for the glaze
1 egg yolk
3 tablespoons heavy cream or milk
Place the flour, sugar, baking powder, salt, and butter in a stand mixer fitted with a paddle. Mix on low speed until the butter pieces are pea-size. Alternatively, place these ingredients in a food processor fitted with a chopping blade. Run the processor in short bursts to cut in the butter until it’s in pea-size pieces. Mix in the brisket and onion. (If using a food processor, run it in short bursts to mix.)
Add the beaten eggs and buttermilk and mix or process until the dough just holds together. Wrap the dough in plastic wrap and refrigerate it for 1 hour.
Lightly dust a work surface with flour. Line a rimmed sheet pan with parchment paper. Remove the dough from the refrigerator and lay it on the prepared work surface. Using a lightly floured rolling pin, tap and then roll the dough into an 8-by-12-inch rectangle that is 1-inch thick. Cut the rectangle in half lengthwise, then cut each half in fourths widthwise. Cut each of the resulting smaller rectangles in half on the diagonal (from corner to opposite corner) to obtain 16 triangles. Alternatively, roll the dough into a large circle 1-inch thick and cut into 16 wedges. Arrange the scones on the prepared sheet pan and chill for 30 minutes.
Preheat the oven to 375°F.
Make the glaze by combining the egg yolk with the cream in a small bowl and beat with a fork.
Remove the scones from the refrigerator and brush the tops with the glaze. Bake until lightly browned and cooked through, 20 to 30 minutes, rotating the sheet pan halfway through so the scones bake evenly.