It’s no secret that sometimes, creating great food is a labor of love. However, if you have the patience, you’ll reap delicious rewards! With a gorgeous bark and juicy texture, this magnificent Low and Slow Brisket is the star of the show. And, if you time it right, this recipe literally cooks while you sleep! There’s nothing better than waking up to the smell of delicious BBQ.
Many people shy away from cooking brisket, but if you follow my simple tutorial, you’ll have a meal fit for a king. When smoked on the Traeger Ironwood XL, brisket becomes an authentic culinary experience. This smoked brisket is perfect for treating yourself and a few good buddies. Be sure to snag some while you can; I can’t guarantee you’ll have leftovers!
Low and Slow Beef Brisket | Heath Riles BBQ
The brisket featured in the video is a Wagyu Brisket from R-C Ranch. They were kind enough to send me one of their 14-pound briskets! This brisket had gorgeous marbling and was incredibly tender. Give them a shot next time you’re in the mood for something special!
The Ingredients
Here’s what you need to make a smoked beef brisket recipe.
- Wagyu brisket. There’s nothing better than a good brisket, but Wagyu briskets are a whole different ballgame. My brisket was 14 pounds, or about 11 pounds when trimmed. Remember that your cooking time will vary if your brisket differs in size.
- Mustard. Mustard is an excellent binder that gives the meat a bit of twang. You can also use olive oil or avocado oil, or if you prefer, no binder.
- Cracked black pepper. Freshly ground black pepper gave the meat an extra kick of heat. Try using white pepper for an exotic twist.
- Heath Riles BBQ Beef Rub. My Beef Rub is good for so much more than beef! It contains a tasty blend of herbs that elevate fish, chicken, pork, and more. Grab a bottle and let me know what you think.
- Beef consommé. Consommé is a fancy word for broth made of clarified stock. The extra step makes for a more flavorful liquid that makes the Low and Slow Brisket taste amazing. Use it to level up your soups, casseroles, and more.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section.
- Pellet grill/smoker. I cooked this Low and Slow Brisket on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the steak a rich, deep flavor that tastes authentic. This charcoal burns hot and fast!
The Process for Making Low and Slow Brisket
The video and recipe card provide a detailed demonstration of this recipe. For now, here’s a quick rundown of how I put this smoked beef brisket together.
- Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 200℉.
- Add binder and seasonings. I trimmed my brisket, removing all excess fat flaps, gristle, and stray pieces of bone. Then, I drizzled on a layer of mustard, which will help the seasonings bind to the meat. I sprinkled cracked black pepper over the brisket, followed by a good layer of Heath Riles BBQ Beef Rub. I flipped the meat and repeated the process on the other side. I let the meat sweat in for about 30 minutes.
- Start cooking. I laid an aluminum pan on the Traeger Ironwood XL’s grates and set a baking rack over the top. This keeps the grill nice and clean while the Low and Slow Brisket smokes. Then, I laid the brisket on the baking rack fat side up and set a ChefAlarm to 190℉. I shut the grill lid and let the meat smoke for 12 ½ hours. At this point, my brisket was 160℉.
- Wrap the brisket. I laid a large, triple-lined sheet of aluminum foil on a cooking tray, then carefully set the smoked beef brisket over top. I poured a little beef consommé over the top, then tightly wrapped the brisket. I turned the pit to 250℉, poked the ChefAlarm back in the meat, and let it continue cooking for about 2 ½ more hours until it reached that ideal temp of 190℉.
- Let the meat rest. Once the meat was done, I set it in my YETI Roadie Cooler to rest for 4 hours. The only thing left to do was unwrap the brisket and dig in!
The Results
The Low and Slow Brisket may have taken a while to get from pit to mouth, but it was worth the wait. The meat came off the pit dripping with juice! The little bit of fat melted like butter, and the simple seasonings let the beef shine. This recipe will surely wow family and friends. You might say this smoked brisket is “dead on the money!”
Serving Suggestions for Low and Slow Brisket
This brisket is excellent, but try one of my delicious side dishes if you want a complete feast.
- Smoked Funeral Potatoes. This recipe is a fun twist on a church potluck classic. You'll adore this side dish if you’re into gooey potatoes with a touch of smoke!
- Bourbon Brown Sugar Baked Beans. Are you a fan of unique baked bean recipes? If so, I’ve got you covered. This isn’t your Grandma’s baked beans! With a kiss of whiskey, this dish is one to remember.
- Old School Smoked Peach Cobbler. There’s nothing better than cooking dessert on the smoker! This recipe is an excellent take on an old family favorite. With just six ingredients, you have a mouthwatering dessert anyone will adore. Add a scoop of ice cream or cool whip for a dessert to remember.
Storing Leftovers
You can store leftover brisket in the refrigerator for up to 4 days or freeze it for up to 4 months. Leftover Hot and Fast Brisket can be turned into tacos, nachos, pizza, or potato bombs.
Equipment and Tools
Traeger Ironwood XL, Royal Oak Lump Charcoal, Royal Oak Tumbleweeds, cutting board, spray bottle filled with water, heavy-duty aluminum foil, butcher paper, half size deep aluminum pans, ThermoWorks ChefAlarm, large cooler, insulated gloves for handling meat, Victorinox 12 Inch Fibrox Pro Slicing Knife.
