Mayhem's Base Beef Brisket
This smoked beef brisket recipe is our go-to recipe when we want to cook and plan for future meals. We use this for additions to chili, other appetizers, the main course, or for other meals. For us, the seasoning is not overpowering, allowing us to use this in very different dishes.
Equipment
- Smoker We use the Traeger Iron 885
- Insulated Cooler Used during the rest period
- Towels only used for cooking Used to wrap the brisket after wrapping in parchment paper
- Parchment Paper Protecting your work surface and used for wrapping for rest period
- Metal tins Will be used to hold the brisket and the point separately.
- Foil Used to cover the metal tins for the final cook phase
Ingredients
- Whole brisket or flat
- Pellets For this recipe we use a blend containing hickory, oak, maple, and cherry.
Seasoning
- Traeger Coffee Rub
- Traeger Beef Rub
- Kinder's Red Garlic
- Worcester Sauce
- French's Yellow Mustard
- Beef Broth
Instructions
- Preheat your smoker to 300 °F and clean the grates. Reduce heat to 220 °F and let the smoker cool down to close to the 220.Pellets
- Meanwhile, using a whole brisket, remove from the plastic and get ready to trim the fat and separate the point. Carefully trim the fat from the brisket. Separate the point from the flat for another use.
- Grab your spices
- Using the Worcester sauce add just enough to coat the meat
- Drizzle some yellow mustard and smear across the meat to evenly coat the meat
- Apply spices generously to evenly coat the meat. This is done to your own taste preferences.
- Rub all the ingredients into the meat and the sides and repeat for the other side.
- Once ready, smoke for 5 hours.
- Increase heat to 250 °F Remove from the smoker and put in a metal tin. Add enough beef broth to cover no more than 1/2 the sides of the brisket - do not submerge. Cover with foil. Cook until internal temp reads 204 °F
- Pull from the smoker, remove from the broth and tin, and wrap in parchment paper or butcher paper
- Then take beef wrapped in paper and wrap in the cooking towel.
- Put in an insulated cooler for 1 to 2 hours to rest
- Enjoy
Tried this recipe?Let us know how it was!