A Recipe for Smoked Grass-Fed Brisket
This is a recipe for smoked grass-fed brisket we used for Independence Day. It was out of this world! So much so, that I almost don't want to tell you our secret. But since you probably have a brisket in your freezer (from the whole beef you have purchased from our farm, wink, wink) that you've been staring at for a while, wondering what to do with it or how many people it will feed. I will be kind and tell you. Then you will need to get another one as soon as possible because you will wonder where it all went!
We offered to provide the meat for our Fourth of July get together because, well, we raise it. Also, Brian has been wanting to try and smoke the brisket in his new, fancy shmancy smoker he got for his birthday. He had been a little anxious about experimenting with such a large piece of meat, but once we had the first bite at the party we both knew he had nothing to worry about.
The texture is tender on the inside and crispy on the outside and the flavor...the flavor is incredible. Almost like pork because it is smoked. A little salty and very juicy. You do NOT need sauce. Don't even think about it. The secret is in the quality of meat you buy (learn more about our farming and composite breeding here) and the process in which you smoke it. Be patient. It is so worth it!
What You'll Need:
- BF Farms 100% Grass-Fed Beef Brisket
- Dry Rub (Sea Salt, Pepper, Garlic Powder, & Paprika)
- A smoker
- Hardwood of choice. (Hickory, Mesquite, and Pecan are the most popular for brisket)
- The night before you plan to smoke the brisket apply a small amount of olive oil to both sides of the brisket. Take your dry rub mix and rub it generously on both sides.
- Wrap the brisket as air tight as possible and place in the fridge over night.
- About 2 hours before you wish to smoke the brisket set it out to warm up to room temp.
- Fill you smoker with your choice of hardwood and bring the temp up to about 225°.
- Place the brisket on the smoker with the fatty side up (this will help keep it moist as it cooks).
- Once the internal temperature of the brisket reaches 165° you may wish to double wrap it in aluminum foil to help bring the temperature up the rest of the way.
- Once the internal temperature reaches about 190° it's time to pull it off the smoker and let it rest.
- The best way to let it rest is to leave it in the foil, wrap it in towels, and place it in a cooler. (The brisket will continue to cook slightly and begin to reabsorb any juices it lost.)
- Leave it in the cooler until you're ready to slice it and serve it. (When slicing make sure you cut against the grain.)
The smoking time varies, but is usually between 1 hour and 1:15 per pound. If it reaches 190° earlier than you expected, you can keep it in the cooler for up to 4-5 hours and it'll still be nice and warm for serving.
Now gather your family and friends! It's time to get smokin'!
BF-Farms, LLC, Oklahoma's source for 100% grass-fed beef and lamb.