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camp chef smoked brisket

Camp Chef Smoked Brisket

Print Recipe
Achieve smoky, tender perfection with our Camp Chef smoked brisket recipe. Learn how to impress your friends and family at your next cookout.
Course Main Course
Prep Time 20 minutes
Cook Time 10 hours
Servings 8

Ingredients

  • 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

Instructions

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 ¼ 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 ¼-inch thick slices. This step is crucial for tenderness.