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KC's Smoked Brisket

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.

By Kevin...lost

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Recipe Summary

prep:
10 mins
cook:
6 hrs 15 mins
additional:
8 hrs 30 mins
total:
14 hrs 55 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.

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  • Remove brisket from the refrigerator and bring to room temperature.

  • Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.

  • Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.

  • Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Cook's Note:

Smoke beef for 1 1/4 to 1 1/2 hour per pound. A stall usually occurs at about 160 degrees F (71 degrees C); at this point you can wrap in aluminum foil and continue smoking until the right internal temperature is reached.

Nutrition Facts

Per Serving:
246 calories; protein 22.4g; carbohydrates 0.7g; fat 16.3g; cholesterol 76.9mg; sodium 556.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
07/09/2016
Pretty simple and straight forward. The mustard made for a nice bark and that is my favorite part. The only problem I had was that it needed more smoke time. I ended up letting mine go for 9 hours and it was perfect. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 4 stars
07/09/2016
Pretty simple and straight forward. The mustard made for a nice bark and that is my favorite part. The only problem I had was that it needed more smoke time. I ended up letting mine go for 9 hours and it was perfect. Read More
Helpful
(2)
Tony Perez
Rating: 5 stars
06/30/2020
Thank you for the recipe, the only thing I added was a tablespoon of brown sugar thank you for the recipe, Read More
Helpful
(1)
pd60
Rating: 5 stars
01/13/2020
This is an easy excellent recipe. We put it in our Traeger in the morning and had it for dinner that evening. Everyone loved it. This will be our go to recipe. Read More
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Sats2
Rating: 5 stars
10/04/2019
In a smoke hallow electric digital smoker, it bore some of the best smoked brisket I've had since move north from Texas (big mistake)...LOL but all my exes.._______! Read More
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