Tyler's Smoked Brisket - Original recipe media

Tyler's Smoked Brisket

Low and slow brisket with bark first, foil later, and a long rest at the end.

Ingredients

  • Beef brisket
  • Seasoning of choice
  • Water for spritzing dry spots
  • Optional beef stock for injection
  • Foil for wrapping

Instructions

  1. Trim fat and cover brisket with seasoning.
  2. Smoke at 225F, planning about 75 minutes per pound.
  3. Do not wrap until the brisket reaches 165F internal temperature.
  4. After the first 2 hours, vent steam so bark can form. After 4 hours, spritz dry spots with water every hour.
  5. At 165F internal, wrap in foil, raise smoker to 275F, and keep cooking.
  6. Cook until the thickest part reaches about 195F, checking with a probe every 30 minutes.
  7. Pull when the probe slides in and out like butter, then rest at room temperature for 2 hours.