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Slow-Smoked Whole Brisket

slow smoked brisket
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A classic whole Certified Angus Beef® brisket smoked low and slow with Palmer’s Nearly Famous Coarse Sea Salt, Palmer’s Nearly Famous Black Pepper, lump charcoal, and post oak or hickory.

Ingredients

Scale
  • 1 whole Certified Angus Beef® brisket, about 16 lbs
  • ¼ cup Palmer’s Nearly Famous Coarse Sea Salt
  • ¼ cup Palmer’s Nearly Famous Black Pepper, coarsely ground
  • 2 tablespoons yellow mustard, as a binder
  • Humphrey Lump Charcoal, as needed
  • Post oak or hickory wood chunks, as needed

Instructions

  1. Trim the brisket. Trim the fat cap to about ¼ inch. Do not trim it too thin. Remove any hard, waxy fat deposits from the underside of the brisket.
  2. Season. Coat the brisket with a thin layer of yellow mustard. This acts as a binder and will not create a strong mustard flavor. Season generously on all sides with Palmer’s Nearly Famous Coarse Sea Salt and Palmer’s Nearly Famous Black Pepper.
  3. Rest overnight. Place the seasoned brisket on a rack set over a sheet pan. Loosely tent with foil and refrigerate overnight on the lowest shelf.
  4. Prepare the smoker. Bring the smoker to 225°F using Humphrey Lump Charcoal and post oak or hickory wood chunks. Allow the temperature to stabilize before adding the brisket.
  5. Start smoking. Place the brisket on the smoker, fat-side up. Smoke unwrapped for 6–8 hours, or until the bark is deep mahogany, no longer tacky, and the internal temperature is around 165°F.
  6. Wrap. Wrap the brisket tightly in butcher paper and return it to the smoker. Butcher paper helps preserve the bark while allowing some moisture to escape.
  7. Cook until tender. Continue smoking until the brisket is probe-tender, usually around 200–205°F internal. A thermometer or probe should slide into the thickest part with little to no resistance. Total cooking time is typically 14–16 hours, but tenderness matters more than the clock.
  8. Rest. Pre-warm a cooler by filling it with hot water for 10 minutes, then empty and dry it. Keep the brisket wrapped in butcher paper, wrap it again in old towels, and place it in the warmed cooler. Rest for at least 1 hour. The brisket should stay above 140°F during the hold.
  9. Slice and serve. Slice against the grain just before serving. For the flat, cut thin slices across the grain. For the point, rotate as needed to continue slicing against the grain.

Notes

Patience is essential for brisket. The clock can give you an estimate, but tenderness tells you when it’s done. Use a probe thermometer and pull the brisket when it slides into the thickest part with little to no resistance, not just when it reaches a specific number.

Nutrition

Find it online: https://palmersdirecttoyou.com/slow-smoked-whole-brisket/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.