Smoked Beef Brisket

Prepare to master the art of brisket with this flavorful, melt-in-your-mouth recipe! Coated in The Alchemist seasoning and slow-smoked to perfection, this beef brisket develops a delicious bark and rich, smoky flavor. Whether you opt for the traditional smoker or a different method, this tender, juicy cut will take your BBQ game to the next level. Perfect for a feast that everyone will remember!

Prep Time: 30-45 minutes

Cook Time: 12-17 hours

Rest Time: 1 hour, minimum. Ideally serve at 155 degrees

Total Time: 13 - 18 hours

Servings: 12

Ingredients:

· Full-packer beef brisket

· Mustard binder (optional)

· Coarse ground pepper (optional)

· The Alchemist seasoning by AlcheMeats, to taste

· Beef tallow (optional)

· BBQ sauce (optional)

Directions:

1.) Open packaging and trim brisket to desired liking. Ensure to remove all hard fat, as this will not render during cooking. Make sure to round corners and make entire slab is as aerodynamic as possible. On the meat side, remove large pieces of fat, but don't be too picky, this will render down. On the fat side, trim down to at least 1/8 - 1/4 inch. 

Pro Tip: Save the trimmings to make ground brisket and beef tallow!

2.) If using a seasoning binder, such as mustard, apply liberally to entire slab. You don't have to use a binder, but I like mustard as it's very effective, leaves no flavor profile and is inexpensive compared to olive oil, Worcestershire sauce or other binders. 

3.) Step three is optional. I like to add fresh, coarse ground pepper as a base layer seasoning. These larger cracks add immense flavor, but also help "catch" smoke and create incredible bark. 

4.) Apply The Alchemist seasoning, by AlcheMeats, to your liking. I prefer to add liberally, as again this will help build the brisket's bark. 

5.) Let this marinate and sweat for at least 30 minutes. I prefer to let marinate over night, if I have the time. 

6.) Preheat smoker to 180 degrees.

7.) Place brisket on smoker and leave covered until it reaches internal temperature of about 165 degrees. This can take anywhere from 8-12 hours, depending on the size of your brisket and temperature conditions of the smoker.

8.) Once brisket reaches 165 degrees, remove from smoker and wrap in butcher paper. Use two sheets, about your wingspan in length. Overlap the two to adjust for the width of your brisket. Adjust accordingly if you need longer sheets.

9.) If desired, apply beef tallow to butcher paper and top of brisket. This will only add flavor. Wrap as tight as you can. This will keep moisture in, but still allow it to breathe and preserve your bark from getting soggy. 

10.) Place wrapped brisket back on smoker. Raise smoker temperature to 225-250. Everyone's smoker is a little bit different, so do what works for you.

11.) Brisket is done once it is probe tender (meaning a probe slides in and out with little-to-no resistance) and has reached a temperature of 195-205 degrees. 

12.) Remove from smoker and let it rest on your counter for 20-45 minutes. This makes sure the meat stops cooking and starts resting before you put it to rest.

13.) Continue letting rest on counter until temperature declines to 155 degrees. Or, and as I prefer, put in an unused cooler, place a towel on top and close the lid. If your kitchen oven doesn't get too hot, you can also place it in there using the warm setting.

14.) Once rested to 155 degrees, separate the point from the flat. Continue slicing the flat in that same direction. For the point, rotate 90 degrees and begin slicing. The reason being that the grain direction on this muscle changes. Slice to about No. 2 pencil width. 

15.) Serve with or without BBQ sauce and enjoy!