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Smoked Brisket for a Crowd Easy Recipe with Tender Pink Smoke Rings

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This smoked brisket recipe is perfect for feeding 10-12 people, delivering tender, juicy meat with a smoky bark and signature pink smoke ring through a low-and-slow smoking process.

Ingredients

  • Whole packer brisket (10-14 pounds), USDA Choice grade or higher
  • Yellow mustard (1/4 cup)
  • Coarse kosher salt (3 tablespoons)
  • Freshly ground black pepper (3 tablespoons)
  • Smoked paprika (1 tablespoon)
  • Garlic powder (1 tablespoon)
  • Onion powder (1 tablespoon)
  • Brown sugar (1 tablespoon, optional)
  • Wood chunks or chips (oak, hickory, or pecan)
  • Water pan
  • BBQ sauce of choice (optional, for serving)

Instructions

  1. Day Before: Trim the brisket, leaving about 1/4 inch fat cap. Pat dry with paper towels. Slather the entire brisket with yellow mustard to help the rub adhere and promote bark formation. Combine rub ingredients and coat the brisket evenly. Wrap in plastic and refrigerate overnight to let seasoning penetrate.
  2. Prepare Your Smoker: Set up smoker for indirect cooking at 225°F. Add charcoal and preferred wood chunks (oak and hickory recommended). Place a water pan inside to maintain humidity. Preheat to steady temperature before adding brisket.
  3. Smoke the Brisket: Remove brisket from fridge 30 minutes before smoking. Place fat-side up on smoker grate. Insert probe thermometer into thickest part of flat muscle. Maintain steady 225°F smoke temperature. Avoid opening smoker door. Expect a stall around 150-160°F internal temperature.
  4. Wrap the Brisket (Texas Crutch): When brisket hits 160°F internal, wrap tightly in butcher paper or aluminum foil to trap moisture and push through stall faster. Place back on smoker.
  5. Finish Cooking: Continue smoking until internal temperature reaches 203°F. Check tenderness with probe; it should slide in like butter with little resistance.
  6. Rest the Brisket: Remove wrapped brisket and let rest in cooler or warm spot for at least 1 hour to redistribute juices.
  7. Slice and Serve: Unwrap and slice against the grain, adjusting for flat and point muscles. Arrange slices on warm platter showcasing bark and pink smoke ring.

Notes

[‘Buy brisket a day ahead and trim excess fat, leaving about 1/4 inch fat cap.’, ‘Use yellow mustard as a binder for rub and bark development.’, ‘Maintain steady smoker temperature at 225°F to ensure smoke ring formation and tenderness.’, ‘Avoid opening smoker door frequently to prevent heat and smoke loss.’, ‘Wrap brisket at stall (160°F) using Texas crutch method to speed cooking and retain moisture.’, ‘Rest brisket for at least 1 hour before slicing to redistribute juices.’, ‘Use hardwoods like oak, hickory, or pecan for best smoke flavor; avoid fruit woods for classic Texas style.’, ‘Store wood in dry place to avoid bitter smoke.’, ‘Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.’]

Nutrition

Keywords: smoked brisket, BBQ brisket, brisket recipe, smoked meat, Texas brisket, crowd recipe, smoked beef

Find it online: https://evabakery.com/smoked-brisket-for-a-crowd-easy-recipe-with-tender-pink-smoke-rings/