Smoked BBQ Beef Brisket – Power Smoke Method
Is there anything better than smoking a beef brisket on Fathers Day? Yes, trying a new smoked beef brisket recipe. This recipe cuts the cooking time by hours. Try it and let me know what you think, compared to the traditional low and slow smoked beef brisket recipes.
This was the first time I tried the power cooking method. Usually I smoke a whole packer brisket about 12 hours in my vertical propane smoker. This time I smoked it only two and a half hours, then finished cooking it another two hours.
The night before I injected it with two cups of beef broth made from beef base. I refrigerated it overnight. I also soaked chunks of mesquite wood overnight.. As I warmed the smoker to 300 degrees, I rubbed the brisket with spices and salt.
Smoked Beef Brisket Recipe Ingredients
1/2 cup sea salt
teaspoon of cumin
teaspoon of chili powder
tablespoon of onion powder
tablespoon of black pepper
teaspoon garlic powder
tablespoon brown sugar
How to Power Smoke Beef Brisket
I mixed those ingredients in a bowl and then literally rubbed them into the brisket.
I placed the brisket directly on to the second rack from the top.
I smoked it at 300 degrees for 2 1/2 hours. I then put it into an aluminum pan and covered it with heavy foil. I cooked it another 2 hours in the smoker. During this time I pulled out the wood chips but if you leave then in it won’t hurt anything. It also will not increase the flavor so why waste your wood chunks. Using a digital meat probe I checked the brisket several times and removed it from the smoker when the internal temperature reached 200 degrees.
Leaving it wrapped in foil I placed the smoked brisket in an ice chest for 3 hours.
I then pulled it out and sliced it for my dinner.
Notice the smoke ring. This method is based on a recipe I read online by three time BBQ World Champion Myron Mixon.
Like I said, I usually use the low and slow method.
I feel the low and slow method gives you a juicier and more flavorful brisket but it takes at least 12 hours. So when I do it low and slow I get up at 6 AM and after hours of smoking we are lucky to be eating dinner by 7 PM
This method I awoke at 9 AM and was eating by 6 PM. So it’s a trade off that might be worth it.
Prep Time: 1 hour
Cook Time: 7 hours, 30 minutes
Yield: 20 servings
- Whole Beef Brisket
- Meat Rub
- Wood Chips
- Beef Broth
Smoke 2 1/2 hours. Cook additional 2 hours. Wrap 3 hours.