fbpx
MenuClose

Indulge in the mouthwatering satisfaction of our signature smoked beef brisket recipe, crafted to perfection with a blend of premium ingredients available exclusively at The Market. Slow smoked to tender, juicy perfection, each succulent bite is a testament to our dedication to quality and flavor.


SUMMERFIELD FARMS SMOKED BEEF BRISKET

Prep Time: 30 minutes

Cook Time: 12 hours 

Total Time: 12 hours and 30 minutes

Serves: 8

EVERYTHING YOU’RE GOING TO NEED:


Oh, you’re in for a treat with this recipe! Although it takes some time, the end result is absolutely worth it! And the best part? You can use the leftovers for quick weeknight tacos, rice bowls with veggies, or BBQ sandwiches. 

~ Maggie Vaughn ~


VARIATIONS FOR SMOKED BEEF BRISKET

When it comes to smoking, not all methods yield the same results, and exploring techniques can lead to culinary bliss. Here are a couple of things to consider:

  • Slather it Up: Some pitmasters swear by using a binder to help the rub and seasonings adhere to the brisket. Our personal favorite? Worcestershire sauce. Not only does it ensure the seasoning sticks, but the acidity also helps break down the meat’s surface, resulting in a delicious bark. While this step is not mandatory, you might want to see if it just might elevate your brisket game!
  • Wrap it Right: While we lean towards butcher paper, foil remains viable. Many BBQ joints swear by it. While your brisket might end up with a slightly softer bark, it retains ample moisture, which is the end goal.
  • Temperature Talk: While we believe low and slow is the way to go, some enthusiasts prefer expediting the process. Smoking at 275ºF can significantly shorten the cooking time; however, there is no one-size-fits-all rule here. Keep a diligent eye on your brisket’s internal temperature to ensure it teaches perfect doneness.

UNLOCK YOUR BRISKET POTENTIAL WITH THESE EXPERT TIPS:

  1. Pre-Blend Your Spices: Enhance your seasoning game by pre-mixing your seasonings. When seasoning your brisket, shake the spices about two feet above the meat. This ensures an even distribution of flavor across the entire surface. 
  2. Fat Side Up or Down?: The age-old debate about whether to cook your brisket with the fat cap up or down has fueled many backyard barbecue arguments. Here’s the scoop: We’ve experimented with both methods, and there is no discernible difference in the final product. So, feel free to place your brisket on the smoker however you prefer!
  3. Rest for Success: Don’t underestimate the power of resting your brisket. After smoking, allow your brisket to rest for AT LEAST an hour. Wrap it in butcher paper and an old towel and place it in a cooler. We’ve kept briskets resting this way for up to six hours, and they’ve come out piping hot and perfectly tender every time!
Summerfield Farms Smoked Brisket Drizzled with BBQ Sauce

Summerfield Farms Smoked Brisket

Indulge in the mouthwatering satisfaction of our signature smoked brisket recipe, crafted to perfection with a blend of premium ingredients available exclusively at The Market. Slow smoked to tender, juicy perfection, each succulent bite is a testament to our dedication to quality and flavor.
No ratings yet
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 8 people

Ingredients

The Ingredients

Instructions

Instructions:

  • Allow your brisket to thaw in the fridge overnight (this may take up to 36 hours)
  • Remove the brisket from the packaging and trim excess fat and unwanted items. (This is easier to do when the brisket is still cold)
  • Fill the pellet hopper with your choice of pellets.
  • Preheat the smoker to 225 ℉.
  • Apply a binder if desired, then generously season your brisket with cracked pepper.
  • Apply a generous amount of Summerfield Farms Steak and Burger Seasoning.
  • Add any other desired seasonings.
  • In a spray bottle, mix the apple juice and apple cider vinegar.
  • Place the brisket into the smoker at 225 ℉ for eight to ten hours.
  • Spritz the brisket with the apple juice and apple cider vinegar mixture every hour.
  • The brisket should be wrapped in butcher paper once the temperature becomes stagnant, around 180-190 ℉ after the bark is set.
  • Place the brisket back on the smoker in the wrapped butcher paper and continue cooking until a probe can be easily inserted and reads 200-205 ℉.
  • To reduce the temperature, allow the brisket to rest for four hours. Do so by placing the wrapped brisket in an oven with the warm feature set at 160 ℉ or in a cooler with towels.
  • Serve with Summerfield Farms Sweet BBQ Sauce.
Tried this recipe?Mention @summerfieldfarms or tag #summerfieldfarms!

Notes

  1. Serve with mac and cheese, creamy coleslaw, a classic baked potato, or collard greens.
  2. Make leftovers into tacos and sandwiches or place them on a wrap piled high with veggies.

We are delighted to hear that you enjoyed this recipe! Your feedback is incredibly valuable to us. If you could take a moment to leave a star rating and a detailed review, we would be immensely grateful. Additionally, if you made any personal tweaks or substitutions to the recipe, we would love to hear about them! Thank you so much for your support and being part of our community dedicated to 100% grass-fed and grass-finished culinary beef.