18 Hour Smoked Brisket Recipe
Smoked brisket is a pitmaster’s best friend. In our Smoke + Spice box, we bring you an easy-to-follow smoked brisket recipe that will have you smoking like a pro pitmaster in no time.
18 Hour Brisket
Rated 3.7 stars by 7 users
Category
Smoker
Cuisine
BBQ
Servings
8-10
Prep Time
30 minutes
Cook Time
18 hours
Smoked Brisket is a pitmaster’s best friend. In our Smoke + Spice box, we bring you an easy-to-follow smoked brisket recipe that will have you smoking like a pro pitmaster in no time.
Pitmaster Rosalie Pareja
Ingredients
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Lane’s Brisket Rub
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1 Whole Brisket (16-20 lb)
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Tallow or Oil for binder
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4 Tbsp Lane’s “Itsa Vinegar” Sauce
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2 Cups Water
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1/4 Cup Itsa Vinegar Sauce by Lane’s BBQ
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1 Cups Water, warm
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1 Red Onion, thinly sliced
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2 Jalapenos, thinly sliced
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Combine ingredients and store in the refrigerator. The condiment will be ready in 12 hours!
Spritzer Ingredients
Pickled Onion and Jalapeno Brisket Condiment
Directions
Preheat the smoker to 200 °F. For brisket, we like to use mesquite for smoking.
Prepare the brisket: Remove any hard fat from the exterior and all sides of the brisket using a filet or boning knife. Round the edges of the flat (the thinner portion), and remove any silver skin. We love to save all of the fat, add it to a foil pan and smoke it with the brisket to create beef tallow. We use the tallow in the wrapping part of the brisket cook as an additional technique.
Apply a thin layer of oil or tallow seasoning binder to all sides of the brisket.
Season brisket with Lane’s Brisket Rub. Rub seasoning into the brisket.
Place brisket fat side up in the center of the smoker. Smoke for 12 hours (overnight). After 6-8 hours, spritz brisket every hour with Lane’s “Itsa Vinegar” Sauce & water mixture until the 12 hour mark.
By 12 hours, your brisket should read 160 - 170 °F internal in the point (the thicker part of the brisket) and your bark should be set. If it isn't, keep smoking until your brisket has reached at least 160 °F internal temperature.
Remove brisket. Increase smoker temperature to 250 °F.
Lay out about 3ft of butcher paper horizontally and 3ft vertically to create a cross. Place the brisket in the center of the cross. If you decide to make beef tallow, go ahead and pour about a cup of the gold liquid over the brisket. If you didn't make tallow, no worries. Wrap brisket tightly and thoroughly. Place back on the smoker for an additional 3-4 hours at 250 °F.
Remove the brisket when the point reaches 196-200 °F internal temperature. Place wrapped brisket in the cooler or Meat Swadl for at least 2 hours before slicing. The resting stage is one of the most important parts!
Slicing the brisket: Once the brisket has rested, remove butcher paper. To properly slice the brisket and save part of it for Burnt Ends, look closely at the direction of the grain. Identify where the flat portion of the brisket ends – when the grain changes direction and slice the brisket into two pieces there. Slice the flat into thin strips for serving. Continue to slice the point again the grain if wanting to serve the entire brisket.
Recipe Note
Pro Tip: In the rare chance you have leftover brisket, make tacos! Load up tortillas with our Pickled Onions and Jalapenos, Cilantro, Cotija Cheese and our White Sauce!
