Smoked Beef Brisket Recipe: Step‑by‑Step Guide
Klein Karoo Biltong - Introduction
Smoking beef brisket is a true art of barbecue.
This cut of meat, known for its rich flavor and tough texture, transforms into tender, juicy perfection when cooked low and slow with wood smoke.
On this page, you’ll find a complete recipe and guide to help you master smoked brisket at home.
Ingredients
1 whole beef brisket (4–6 kg)
3 tbsp coarse salt
3 tbsp freshly ground black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional, for heat)
250 ml beef stock or apple juice (for spritzing)
Wood chunks (oak, hickory, or mesquite for bold flavor; apple or cherry for sweeter smoke)
Equipment Needed
Meat smoker (offset, pellet, or electric)
Meat thermometer
Spray bottle for spritzing
Aluminum foil or butcher paper
Sharp knife for trimming
Step 1: Prepare the Brisket
Trim excess fat, leaving about 5–7 mm of fat cap to protect the meat during smoking.
Mix all dry spices to create a rub.
Coat the brisket generously with the rub, pressing it into the meat.
Let the brisket rest at room temperature for 30 minutes while you prepare the smoker.
Step 2: Set Up the Smoker
Preheat your smoker to 110–120 °C (225–250 °F).
Add wood chunks to the firebox or pellet hopper.
Adjust vents to maintain steady airflow and temperature.
Step 3: Smoke the Brisket
Place the brisket fat‑side up in the smoker.
Smoke for 6–8 hours, spritzing every 90 minutes with beef stock or apple juice to keep the surface moist.
Monitor internal temperature with a meat thermometer.
Step 4: Wrap and Continue Cooking
When the brisket reaches 70–75 °C (160–170 °F), wrap it tightly in foil or butcher paper.
Return to the smoker and continue cooking until the internal temperature reaches 93 °C (200 °F).
This ensures the connective tissue has broken down, making the meat tender.
Step 5: Rest the Brisket
Remove from the smoker and let it rest, still wrapped, for at least 1 hour.
Resting allows juices to redistribute, preventing dryness when slicing.
Step 6: Slice and Serve
Slice against the grain into 1 cm thick slices.
Serve with sides like potato salad, coleslaw, or fresh bread.
Enjoy the smoky, tender beef brisket as the centerpiece of your braai or barbecue.
Wood Pairing Tips
Oak or Hickory: Strong, classic smoke flavor.
Mesquite: Bold and earthy, best for beef.
Apple or Cherry: Mild, sweet smoke for a balanced taste.
Conclusion
Smoking beef brisket takes patience, but the reward is unmatched — tender slices packed with smoky flavor.
By following this step‑by‑step recipe, you’ll create a brisket that’s perfect for family gatherings, weekend braais, or showcasing your barbecue skills.
