BuffalowBBQ Magical Brisket 🔥
My magical brisket. Low and slow. Then leave it alone. 🔥
I prefer slow and low. No shortcuts. No fancy tricks. No babysitting.
The hardest part of this whole recipe? Doing nothing. Seriously. 😂
Trim. Rub. Smoke. Wait. Rest. Slice.
I cook this for my family, football games, charity events and anyone who shows up hungry. It's one of the best briskets you will ever have. I'm not even being humble about it. 🦬
Whole packer, about 15 to 20 lb. Figure roughly 1 to 1.5 hours per pound at 225°F, so 15 to 24 hours on the smoker plus a 2 to 5 hour rest. 🍽️
What you need 🛒
- 1 whole packer brisket, about 15 to 20 lb
- Olive oil. A light coat to act as a binder.
- Beef Bark. Pretty heavy.
- Saran wrap or a sealed container for the fridge
- Foil, old towels and a cooler for the rest
Old-school rub (what I used before Beef Bark): 50/50 salt and pepper, pretty heavy, with 2 to 3 tablespoons of red pepper flake mixed in.
My gear 🛠️ GMG smoker. Knotty Wood BBQ Cabernet pellets.
Temps and times 🌡️
| Step | Temp | Time |
|---|---|---|
| Trim and rub | Fridge | The night before, or even 2 days before |
| Smoke | Smoker at 225°F | Roughly 1 to 1.5 hours per pound. 15 to 24 hours |
| Done | 203°F internal | When it's ready. Not before. |
| Rest | Double foil, towels, cooler or oven (off) | 2 hours minimum. 4 to 5 hours is my favorite |
Steps
1. Trim 🔪
Trim the fat so there's no more than 1/4" all the way around. Skip this and it takes longer, and the fat may not render all the way out. Nobody wants a mouthful of fat cap.
2. Rub it early 🧂
Light coat of olive oil for a binder. Then coat it with Beef Bark, pretty heavy. Do it the night before, or even 2 days before. Wrap it in saran wrap or a sealed container and into the fridge it goes.
3. Fire it up 💨
Fire up the smoker. GMG is my go-to. Once it hits 225°F, set the brisket right in the middle. I like fat side up, but on a pellet grill I've found it just doesn't make a difference. Don't overthink it.
4. Now the hard part 😬
Don't do a damn thing. Don't look at it. Don't spritz it. Don't wrap it. Don't add water. Don't even think about it.
DO have a drink. Spend time with your friends and family. Work on the side dishes. This thing is going to take 15 to 24 hours, depending on the meat and the size of the brisket. 🍻
5. Pull it at 203°F 🌡️
When the internal temp hits 203°F, you're done. Pull it out very carefully. You've waited this long. Don't drop it now.
6. Rest it 😴
Double wrap it in foil. Then wrap it in towels. Into a cooler or an oven (turned off). Let it rest a minimum of 2 hours. I prefer 4 to 5 hours in a cooler. Yes, more waiting. It's worth it.
7. Slice 🔪
Slice it about the thickness of a pencil. People love to argue about slicing across the grain. Cooked this way, I've never found it to matter. Let them argue. You eat. 😎
8. Enjoy and tag me 📸
Snap a photo and tag @buffalowbbq. Then enjoy one of the best briskets you've ever had.
Jason's brisket rules 🤠
- Trim to 1/4". No more.
- Rub it the night before. Two days is even better.
- No spritz. No wrap. No water. No peeking. 👀
- 203°F means done. Not a degree before.
- Rest it longer than you think. 4 to 5 hours in a cooler. ⏱️
The bark 🧂
That bark is Beef Bark. It's what I use on every brisket now. Still a salt and pepper purist? Go for it. The method is the secret, not the bottle. 🤫
Gear shout-out 🙌 GMG for the smoke. Knotty Wood BBQ for the Cabernet pellets.