Smoked Brisket on a Brinkmann Charcoal Water Smoker
Ready to master smoking a delicious, juicy brisket? If you’re using a water smoker your in the right place!
Ingredients
- 1 8-12 lbs beef brisket
- ½ cup coarse kosher salt
- ½ cup coarse ground black pepper
- ¼ cup of Worcestershire sauce
- ¼ cup of water
- 1/4 cup of Paprika
- 3 tablespoons of brown sugar
Brisket Rub
- 2 tablespoons of kosher salt
- 2 tablespoons of garlic powder
- 1 tablespoon of black pepper
- 1 tablespoon of onion powder
- 1 tablespoon of cumin
- 1 tablespoon of cayenne pepper
Instructions
- Preheat your smoker, you want to have it sitting at around 180°F
- Trim your brisket. You want to leave about 1/4 of an inch of fat. Spread a thin layer of mustard over your brisket and cover with your rub.
- Place the brisket into your water smoker.
- Ensure that your water smoker is at 225 degrees Fahrenheit. Throughout the entire cook, the benchmark temperatures should remain between 225 and 275 degrees Fahrenheit. The water pan should help prevent any temperature fluctuations from happening.
- Use a temperature probe to keep an eye on the internal temperature of your brisket.
- If the meat’s temperature stops rising and stalls, you can just wait it out. Or you can use the Texas crutch method.
- You’ll know when the brisket is ready to be pulled from the smoker when the thermometer reads 204°F
- Let the cooked brisket rest under a makeshift tent of aluminum foil for at least 30 minutes before serving.