I’ve been cooking for a while and have come up with some really tasty recipes. None of them are better than my easy smoked brisket. This Easy Smoked Brisket recipe is great to cook at home and simple for BBQ beginners. If you’ve wanted to try to cook brisket but never thought you could get the hang of it, this is the recipe for you!
Making the Easiest Smoked Brisket Recipe
I cooked this brisket the other day and it was so simple. Not much trimming, just a little seasoning, and then my Traeger Timberline 1300 worked its magic. This recipe is perfect when you’re feeding a big crowd on game day for a family get-together. Read on to learn how to make smoked brisket that will melt in your mouth with delicious, spicy flavor. Only you will know how easy it was!
The Ingredients
- Large brisket. I bought a prime brisket at Costco. You can pick yours up wherever is convenient.
- Heath Riles BBQ Beef Injection and Brine. Injecting brisket is a great way to add some extra beefy flavor and keep it tender and juicy. This was mixed with 16 oz of beef broth.
- Heath Riles BBQ Garlic Jalapeño Rub. Savory garlic and hot, spicy jalapeño heat make this rub the star of the show on all kinds of recipes. There’s no wonder it’s my best seller.
- Heath Riles Hot BBQ Rub. This unique blend of spices helped me win the 2022 Memphis in May Rib Championship, and it adds a delicious kick of heat to this recipe, too.
The Equipment Setup
I set my Traeger Timberline 1300 to 250 degrees F to cook this brisket low and slow all night long.
The Process for Making the Easiest Smoked Brisket
I took a video of the beginning-to-end process of me making this brisket recipe. Here’s the rundown of instructions.
- Get the meat ready. I laid out my brisket and trimmed some of the fat off. I didn’t spend a lot of time getting every little piece of fat off. I just sliced off the big chunks and left the rest for flavor.
- Inject the brisket. I took about ⅓ a cup of the Heath Riles BBQ Beef Injection and Brine into a shaker bottle and mixed beef broth into it. Shake it up. I filled up my injector and added the beef injection into the meat in a grid-like pattern. Doing it this way keeps the flavor even. A little bit of my injection squirted back out, so I poured the extra out of my pan and wiped my brisket off with a paper towel to remove the excess liquid.
- Season the meat. Starting on the bottom, I used two rubs on this brisket. My Heath Riles Garlic Jalapeño Rub was up first. I sprinkled a good base layer on and followed it up with a covering of my BBQ Hot Rub to really make the flavor stand out.
- Let it chill. After it’s seasoned, I put my brisket in the fridge for about 4 hours. It absorbed the spices and got primed for grilling.
- Heat up the grill. Low and slow is the plan for this brisket recipe, so I set my Traeger Timberline 1300 grill to 250 degrees F.
- Grill the brisket. My brisket came out of the refrigerator and went onto the grill to cook for a couple of hours. It should reach around 155 degrees F internally.
- Remove the meat from the grill and wrap it. Laying the brisket on a 2 big pieces of aluminum foil, I gave it a good spritzing of water on top. Then I folded the edges of the foil and tucked the edges in.
- Grill it some more. I put the foil-wrapped brisket back on the grill and reset my probe for 203 degrees F. This took around 2 hours.
- Take it off and let it rest. Once the brisket hit 203 degrees F, I took if off my grill, put it in a pan, and stored it in my Yeti Tundra 65 cooler. It rested in there for about 2 hours.
- Cut it up and serve. I took it out of the cooler, unwrapped it, and put the brisket on a cutting board. Using a Victorinox 12 inch Fibrox Pro Slicing Knife, I cut right down the middle of the brisket, going with the grain. I sliced it into long pieces about an inch thick.
That’s all there is to it. Now it’s time to eat!
The Results
Man, this brisket was full of juicy goodness I could see as soon as I cut into it. It had movement and a great color.
The first bite had me saying “damn good” because there was no other way to express how flavorful, juicy, and out-and-out mouth watering this brisket was.
Serving Suggestions for the Easiest Smoked Brisket
Most people eat between 4 and 8 ounces of brisket along with a couple of side dishes. As big as this brisket is, it will go a long way and serve a lot of people.
Storing the Brisket
Let it cool and store it in a ziplock baggie or an airtight bowl. It’ll keep in the refrigerator for 3 days.
There are several ways to use leftover brisket. Add it to baked beans, put it on a bun, or use it to make tacos or nachos. Brisket adds spicy, tender flavor to just about anything.
Equipment and Tools
Heath Riles BBQ Mixing Shaker Bottle, Traeger Timberline 1300, Victorinox 12 inch Fibrox Pro Slicing Knife, Aluminum Sheet Pan, YETI Tundra 65 Hard Cooler, ThermoWorks Thermapen ONE, Royal Oak 100% Charcoal Hardwood Pellets
