Smoked Brisket

APPS & SIDES

If brisket has ever humbled you at 2 a.m., this one’s for you. A few small tweaks, less stress, and way better results - juicy slices with great bark.

Prep Time

30 Min

Cook Time

12-16H

SERVINGS

8-10

Prep Time

30 Min

Cook Time

12-16H

SERVINGS

8-10

Recommend

INGREDIENTS

Ingredients

One whole beef brisket (14-18 lbs)
Coarse black pepper
Beef jerky (or a mixture of salt, pepper, and garlic)
Butter (rendered from trimmed fat; filtered and stored)

Tips

Trim the fat so the edges are smooth and rounded; it cooks like a NASCAR track—no sharp turns, no burnt ends.
Toss the trimmings in a pot and let them melt down—free tallow, way better than store-bought.

STEP-BY-STEP INSTRUCTIONS

Step 1: Trim and Season the Brisket

Trim off excess hard fat and silver skin; round the edges to allow for air circulation.

Step 2: Seasoning

Sprinkle with coarse black pepper, then coat with Kosmos Q SPG seasoning. Finally, insert a grill thermometer to monitor the temperature.

Step 3: Smoking and Rendering

Preheat the Z Grills oven to 250°F. Place the brisket on the grill and smoke overnight (approximately 8-10 hours), until the internal temperature reaches approximately 168°F. Meanwhile, render the trimmed fat into butter.

Step 4: Foil Boat Wrap

Roll aluminum foil into a boat shape and wrap the bottom and sides of the brisket (leaving the top exposed to form a skin). Pour the rendered butter over the meat, insert a grill thermometer to monitor the temperature, and return to the oven to continue smoking.

Step 5: Tenderize

Continue baking at 250°F until a probe test shows the brisket internal temperature approximately 195-205°F.

Step 6: Butter Marinade

Remove the brisket, drizzle with butter, and wrap tightly in parchment paper. Let it rest at room temperature until the internal temperature reaches approximately 170°F, then place it in a warming box (or refrigerator) at 150°F for several hours.