Whole Beef Brisket Recipe - smoked over wood and charcoal on a Texas-Style Stick Burner Pit

#brisket #smokedbrisket #stickburner

The best brisket I’ve experienced was cooked on a stick burner pit, and now it’s my personal mission to recreate that brisket using one of these style pits.

I use a simple mixture of equal parts Kosher Salt and Corse Ground Black Pepper along with a light coat of my Hot Bbq Rub for the seasoning but you can use your favorite rub as well.

I don’t get aggressive with the trimming on the brisket. Remove some of the thick fat that connects the flat and point and any sinew from on top of the flat. Take off any grey or discolored meat from the sides (this is just the areas exposed to more oxygen during processing). Flip the brisket over and trim the bottom layer of fat to 1/4”.

Once the pit is running at 275 degrees, place the brisket inside and maintain the fire by adding splits of wood. I used Pecan but you can use post oak, hickory, or your favorite wood just make sure it’s seasoned (has low moisture content). To keep the pit running I’ve found that the fire needs a new stick of wood every 45 minutes.

When the outside of the brisket starts turning dark, wrap the brisket in butcher paper and continue to cook. Use a probe thermometer inserted into the center of the flat to monitor internal temperature. It’s done once it gets to roughly 200 degrees internal.

To monitor the internal temp while the Brisket was cooking, I used a Thermoworks Signals - https://www.thermoworks.com/Signals?t...

To verify the Brisket internal temp, I used a Thermapen Mk4 - https://www.thermoworks.com/Thermapen...

Rest the brisket in a dry cooler for at least an hour to let the cooking process stop and ensure a juicy end product. When you’re ready to serve, slice the flat into 1/4” thick slices against the grain. For the point I go a little thicker and always cut a few burnt ends from the edges (my favorite part!)

Smoked Brisket Ingredients:

- 1 Whole Packer Brisket 13lbs avg.
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Corse Ground Black Pepper
- 2 Tablespoons Killer Hogs Hot Rub

Smoked Brisket Directions:

1. Prepare offset Bbq pit for indirect cooking at 275 degrees using splits of Pecan wood for fuel. (Any style pit can be substituted just maintain 275 degrees)

2. Remove brisket from cryovac packaging and blot excess moisture with paper towel. Trim excess fat to 1/4”. Remove sinew (silver skin) from flat and any discolored meat around the edges.

3. Combine Kosher Salt and Black Pepper and liberally coat all sides of the brisket then add a light layer of Killer Hogs Hot Rub.

4. Place the brisket fat side down on the Bbq pit and smoke until the outside begins to turn dark (about 170 degrees internal).

5. Wrap the brisket in pink butchers paper and insert a probe thermometer into the thickest portion of the flat.

6. Place the brisket back on the pit and continue to cook until internal temperature reaches 202-204 degrees.

7. Rest the brisket in a dry cooler for a minimum of 1 hour before slicing.

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