Smoked beef brisket is the ultimate summer barbecue treat and a great way to wow your friends and family with your outdoor cooking skills. This one is juicy with spicy bursts from the black pepper rub, balanced by just the right amount of smoke, and tangy sweetness from the root beer and maple barbecue sauce. And while the brisket serves a crowd, it also freezes well if you want to keep it all to yourself! The recipe was designed especially for the Yummly Smart Thermometer, which makes it easy to track the temperature over the 7 to 9 hours it takes to smoke the brisket to perfection, but if you don’t have one, you can check the temperature with an instant-read. You’ll need a whole (packer) brisket, which includes both the “point” or “deckle” muscle and the thinner, more uniform muscle called the “flat.” You can order the brisket from a butcher or sometimes buy it from a big-box store like Costco. To save yourself time, ask the butcher to trim the fat on the brisket to an even ¼ inch, remove any clumps of hard fat, and remove the thin membrane from the meatier side of the cut. Follow the manufacturer’s directions for your smoker to build the fire and maintain the heat. You’ll need 15 egg-size chunks of hickory wood, a large aluminum foil pan (unless your smoker has a built-in water pan), heavy-duty foil, a spray bottle, and an insulated cooler to let the meat rest. If you’re using a bullet-style charcoal smoker, you’ll need 2 large bags of charcoal (preferably lump style) for this recipe. If you’re using a pellet smoker, go with hickory pellets; the hickory wood chunks are optional (and only use 7-8 total). The recipe is a Yummly original created by David Bonom.
- 14 lb. beef brisket (1 whole packer brisket, with the flat and point sections, 12 to 14 pounds before trimming, with fat trimmed to ¼ inch)
- 1/4 cup kosher salt
- 1/4 cup black pepper (coarsely ground)
- 5 Tbsp. packed brown sugar (divided)
- 1 cup ketchup
- 1 cup root beer (sweetened with sugar, not artificially sweetened)
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 1 1/2 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- If the brisket hasn’t been trimmed, cut the fat to an even ¼ inch. (The fat helps to protect the meat from drying out.) On the meatier side, slide a thin knife under the thin membrane and cut it off so that the grain of the meat is visible. Also trim off hard clumps of fat (if any) that are on the sides of the brisket.
- Combine salt, pepper, and 3 tablespoons of the brown sugar in a small bowl. Sprinkle the mixture evenly all over the brisket, patting it in. Let stand at room temperature for 1 hour.
- Meanwhile, heat a smoker to 250° to 275°F as recommended by the manufacturer, and add 7-8 egg-sized hickory wood chunks. (For a bullet-style charcoal smoker, fill the charcoal reservoir three quarters full, add 7-8 hickory wood chunks, then top with enough charcoal to fill the smoker.) If your smoker has a water pan, fill it three-quarters full with warm water. Or just set an aluminum foil pan in the smoker and fill it most of the way with warm water.
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|Calories890Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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