This Smoked Beef Brisket incorporates the sweet and tangy flavors that traditional
is known for. The beefy brisket is seasoned with
Louisiana Grills Sweet Rib Rub
delivering a pleasing blend of smoky and tangy barbecue that will rival any dish served up on Beale St. Enjoy with a roll or cut it up for some brisket tacos.
How to Trim a Whole Brisket
- Remove the brisket from the refrigerator right before you are about to trim it. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip it over so that the pointed end of the meat is facing under.
- Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat.
- Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick.
Best Wood Pellets for Brisket
The Competition Blend which combines a blend of maple, hickory and cherry hardwoods in the perfect mix of sweet, savory and tart that goes great with this Memphis style brisket.
- Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes for the seasonings to settle.
- Pour the beef broth in the spray bottle and set aside.
- Start up your Louisiana Grills smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.
- Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F.
- Remove the brisket from the smoker and allow it to rest for at least one hour before serving.