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A perfectly cooked, moist smoked brisket with a deep red smoke ring and dark bark, resting on a cutting board.

Quick way to grow 3lbs Smoked Brisket

This recipe provides a quick and delicious method to prepare a 3lb smoked brisket, perfect for a flavorful meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef brisket flat cut
  • 0.25 cup beef rub your favorite blend
  • 0.5 cup apple cider vinegar for spritzing
  • 0.5 cup water for spritzing
  • 2 cups wood chips hickory or oak

Equipment

  • smoker
  • meat thermometer
  • butcher paper or aluminum foil
  • spray bottle (optional)

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap.
  2. Generously apply the beef rub all over the brisket.
  3. Prepare your smoker according to manufacturer instructions, aiming for a temperature of 250°F (120°C). Add wood chips.
Smoking Process
  1. Place the brisket fat-side up in the smoker and cook until the internal temperature reaches 165°F (74°C), about 3-4 hours.
  2. Mix apple cider vinegar and water for the spritz. Begin spritzing the brisket every hour after the first 2 hours of smoking.
  3. Once 165°F (74°C) is reached, remove the brisket and wrap it tightly in butcher paper or aluminum foil.
Finishing & Serving
  1. Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C), another 2-3 hours.
  2. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour before slicing.
  3. Slice against the grain and serve immediately.

Notes

For best results, allow the brisket to come to room temperature for 30-60 minutes before placing it in the smoker.