Today, I’m diving into the smoky, delicious world of brisket, and I’m gonna show you how to work some magic with a Camp Chef smoker. So, grab your apron, put on your BBQ hat, and let’s get cookin’!
How to Make Smoked Brisket on Camp Chef
Okay, first things first, let’s talk about how to make that mouthwatering smoked brisket on your Camp Chef smoker. Trust me, it’s gonna be a flavor explosion in your mouth!
- Prep That Brisket: Start with a high-quality brisket from your local butcher. Give it a good trim, leaving about a quarter-inch of fat on the top. Season it generously with your favorite rub (more on that in a bit).
- Fire Up the Camp Chef: Get your smoker up to about 225°F. Use some flavorful wood or pellets (more on that too) to get that smoky goodness going.
- Low and Slow: Place your brisket on the smoker grates, fat side up. Now, here’s the secret – patience! Smoke it low and slow for about 1.5 hours per pound. Keep that temp steady and resist the urge to peek too often.
- Wrap it Up: When your brisket hits around 165°F, it’s time for the Texas Crutch (we’ll get there in a sec). Wrap that beauty in butcher paper or foil, and back on the smoker it goes until it hits around 200-205°F.
- Rest and Slice: Let it rest for about an hour. Then, slice that brisket against the grain, and you’re ready to serve up some Texas-style goodness!
Basic Texas-Style Rub vs Marinade Injections
Now, let’s talk flavor, my friends! You’ve got two main options here: rubs and injections/basting.
- Rubs: Rubs are like the icing on the brisket cake. They create a beautiful crust outside, and you can go wild with your secret blend of spices and herbs. It’s all about that dry rub love!
- Injections/Basting: If you’re looking to infuse even more flavor into your brisket, try injections or basting. You can mix up a tasty marinade with your favorite ingredients and inject it into the meat for an extra punch. Or, baste it throughout the smoking process to keep it moist and juicy.
Honestly, it’s all about personal preference. I say try both and see which one tickles your taste buds!
The Best Wood/Pellets
Ah, the wood or pellets debate! Now, the truth is, there’s no one-size-fits-all answer here. It depends on your taste and what you’ve got on hand. But, let me drop some knowledge on you:
- Mesquite: This one’s for those who love a bold, smoky flavor with a hint of sweetness. It’s strong, so use it sparingly.
- Hickory: A classic choice. It’s got a robust, bacon-like flavor that pairs perfectly with beef.
- Oak: Oak is your buddy if you want a milder, well-rounded smokiness. It won’t overpower your brisket.
- Pecan: For a sweeter, nuttier smoke, pecan wood or pellets are fantastic. It’s like adding a touch of southern charm to your brisket.
So, experiment with different woods and find your signature flavor.
The Texas Crutch
Now, let’s demystify the Texas Crutch. It’s not a fancy dance move; it’s a game-changer for your brisket. When your meat hits around 165°F, wrap it up tightly in butcher paper or foil. Why? Because it helps your brisket power through the stall (that’s when the temperature stalls for a while) and gets it to that juicy, tender finish line.
Alright, folks, here are some pro tips to take your brisket game to the next level:
- Temperature Control: Keep that smoker steady, and use a good thermometer to monitor your meat’s internal temperature.
- Resting Time: Don’t skip the resting step! It lets those juices redistribute, making for a juicier, more flavorful brisket.
- Slicing: Always slice against the grain for maximum tenderness.
What to Serve
Now that you’ve nailed that smoky goodness, let’s talk sides. You can’t just have a lonely brisket on your plate, right? Here are some classic options:
- Coleslaw: Creamy, crunchy, and a perfect contrast to the richness of the brisket.
- Baked Beans: Sweet, savory, and oh-so-comforting.
- Cornbread: A slice of heaven in every bite.
- Pickles: A tangy, crispy bite to cut through the richness of the meat.
- Mac ‘n’ Cheese: Because who can resist creamy, cheesy goodness?
Alright, folks, there you have it – a smokin’ hot guide to making the best Camp Chef smoked brisket. It’s a bit of an art, but with a little practice and a lot of love, you’ll be serving up mouthwatering, tender slices of Texas heaven. Thanks for hanging out with me today, and remember, BBQ is all about having fun, so keep experimenting, keep those flavors smokin’, and enjoy every delicious bite! Happy grilling, y’all!
Camp Chef Smoked Brisket
Achieve smoky, tender perfection with our Camp Chef smoked brisket recipe. Learn how to impress your friends and family at your next cookout.
- 1 whole beef brisket approximately 10-12 pounds
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper adjust for spice preference
- Wood chunks or pellets hickory, oak, or mesquite
- Butcher paper or heavy-duty aluminum foil
Prepping the Brisket
- Start by removing the brisket from its packaging and rinsing it under cold water. Pat it dry with paper towels.
- Trim any excess fat from the brisket, leaving about 1/4 inch of fat on top. This helps keep the meat moist during the long smoking process.
- Mix the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, chili powder, and cayenne pepper in a small bowl to create your flavorful rub.
- Rub the spice mixture generously all over the brisket. Make sure to get into all the nooks and crannies for maximum flavor.
Firing Up the Smoker
- Fire up your smoker or grill and set it to a low, steady temperature of 225°F. Use your choice of wood chunks or pellets to create that smoky flavor. Hickory, oak, or mesquite work great for brisket.
- Place an aluminum drip pan filled with water on the smoker's grate to help maintain moisture.
Smoking the Brisket
- Once the smoker reaches the desired temperature and the smoke is clean, place the seasoned brisket on the grate, fat side up. Close the lid and let the magic happen!
- Throughout the smoking process, maintain a consistent temperature of 225°F. You might need to adjust the vents or controls to achieve this.
- Every hour, spritz the brisket with water using the spray bottle. This keeps the surface moist and helps develop a beautiful bark.
The Texas Crutch
- When the brisket reaches an internal temperature of around 165°F (usually after 6-7 hours), it's time for the Texas Crutch. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil.
- Place the wrapped brisket back on the smoker and continue cooking until it reaches an internal temperature of 200-205°F. This can take another 3-5 hours, but remember, it's all about the temperature, not the time.
Resting and Slicing
- Once your brisket hits that magical temperature range, remove it from the smoker and let it rest, still wrapped, in an insulated container or cooler for at least 1-2 hours. This allows the juices to redistribute and makes for a juicy brisket.
- When it's time to serve, carefully unwrap the brisket and slice it against the grain into 1/4-inch thick slices. This step is crucial for tenderness.