Oak Smoked Brisket

Created by: Joseph Huitt

Ingredients

• ~3.5Lbs Bradley & Son Grass Fed Beef Brisket

• 2tbsp Salt

• 2tbsp Black Pepper

• 2tbsp Garlic Powder

• 2tbsp Onion Powder

• Oak Pellets for Smoker

• Aluminum Foil/ Butcher Paper

• Internal Temperature Probe

• Oven/ Cooler for resting after cooking

  ~Add more seasoning if you have a larger Brisket to ensure all parts are covered ~

Prep Instructions:

• Allow Brisket to rest for 30 minutes after pulling from the fridge.

• Combine seasonings together to ensure coverage. Season one side of the brisket, wait 30 minutes then flip and season the other side. To ensure seasoning sticks to the brisket, this wait time allows for moisture from the meat to stick the seasoning.

  • If you want to use a binder like tallow, mustard, or olive oil, then you’d cover the brisket in your choice of binder and then season the brisket, with no wait time between binder and seasoning applications.

• Set your smoker to 225 Fahrenheit. We used Oak pellets for a deeper smoke flavor. Used your preferred wood

• Place a temperature probe into your brisket

Cooking Instructions:

• Set Brisket, fat cap up, into smoker that is at 225 Fahrenheit and cook until the internal probe in the brisket reads 160 Fahrenheit.

• Once the brisket reads at 160 F, remove from the smoker.

• Wrap the brisket in butcher paper (or aluminum foil) ensuring full coverage so no moisture can escape. Typically 2 layers overlapping in a swaddle method.

• Place wrapped brisket back onto the smoker and cook until the probe reads 200-210 F

• Pull brisket from the smoker, keep wrapped, and allow to rest where the meat will not loose heat (oven with light on or a cooler) for 30 minutes minimum, 1 hour is best.

• Unwrap the brisket, be careful there will be drippings.

  • You can collect the drippings and use it as au jus.

• Cut the brisket against the grain in thin 1/4” strips. Serve with favorite sides of your choice!