Bring mouthwatering flavor to your holiday table with a perfectly trimmed and slow-smoked brisket with this recipe by Chef Tom. Savory seasonings and tender-yet-juicy texture deliver a holiday feast no one will forget!
Smoked Holiday Brisket
Tom Jackson
Rated 3.2 stars by 59 users
Category
Entree
Cuisine
American
Servings
40
Prep Time
30 minutes
Cook Time
8 hours 10 minutes
Calories
182
Chef Tom trims up a whole Creekstone Farms brisket and then smokes it up with a savory flavor profile for the holidays.
Ingredients
- 1 (15 lb) whole packer brisket
- 2 cups unsalted vegetable stock
-
1/2 cup Butcher BBQ Prime Dust
-
Cattleman’s Grill California Tri-tip Seasoning
- 1 1/2 lb fingerling potatoes, diced into 1” pieces
- 1 lb carrots, peeled, diced into 1” pieces
- 1 large yellow onion, large dice
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 oz (3 tbsp) garlic cloves, crushed
-
1 bay leaf
- 1 cup red wine
-
1/4 cup Butcher BBQ Prime Dust
- 1 tbsp Worcestershire sauce
For the braising liquid:
Directions
Preheat your Yoder Smokers YS640 pellet grill to 250°F.
- Trim the fat cap completely off of the point muscle. Trim the fat down to 1/4” thickness over the flat muscle. Trim excess fat from the surface of the opposite side of the brisket.
Mix 1/2 cup Butcher BBQ Prime Dust with 2 cups unsalted vegetable stock in an injection shaker. Shake well to dissolve the powder. Using a marinade injector, inject the flat muscle in a grid pattern. The muscle should hold about 1 1/2 cups injection.
Using the excess injection liquid, wet all surfaces of the brisket. Season with Cattleman’s Grill California Tri-tip Seasoning.
- Smoke the brisket on the second shelf of the grill, until you reach your desired color on the surface, about six to seven hours. The internal temperature will likely be around 160°F.
- While the brisket smokes, prepare the vegetables. Toss together the potatoes, carrots, onion, thyme, rosemary and garlic cloves.
To prepare the braising liquid, combine the red wine, Butcher BBQ Prime Dust and Worcestershire sauce in a marinade shaker. Shake well to dissolve the powder.
- Lay out two long sheets of foil, one on top of the other, perpendicular to one another. Lay out the veggies in a bed roughly the size of the brisket. Place the brisket on the bed of vegetables. Pour the braising liquid over the brisket. Wrap tightly with the sheets of foil. Return to the grill. *You may need to remove the second shelf, and finish cooking the brisket on the main grate.
- Continue cooking until the brisket is very tender and offers almost no resistance when probed with an instant read thermometer, about 2 more hours. The internal temperature will likely be in the 200°F to 210°F range, in the deepest part of the brisket.
- Rest the brisket for at least 30 minutes before slicing. Strain the liquid from the vegetables. Serve the brisket with the roasted vegetables and jus.
Recipe Note
Other Recipes You Might Enjoy:
How to make Beef Tallow from your brisket trimmings
Recipe Highlights and Insights:
Brisket is often considered perfect for a holiday meal for several reasons:
1. Feeds a Crowd:
Brisket is a large cut of meat, making it ideal for serving a crowd during holiday gatherings. Its size makes it suitable for family feasts and festive occasions.
2. Versatility:
Brisket is a versatile cut that can be cooked in various ways, such as smoking, roasting, or braising. This versatility allows for different flavor profiles and cooking techniques to suit diverse preferences.
3. Flavorful and Tender:
When cooked properly, brisket becomes incredibly flavorful and tender. The slow cooking process helps break down the tough fibers in the meat, resulting in a melt-in-your-mouth texture and rich, savory taste.
4. Festive Presentation:
A well-cooked brisket can be an impressive centerpiece for the holiday table. Its appearance, aroma, and taste contribute to the festive atmosphere of the occasion.
5. Make-Ahead Convenience:
Brisket is a forgiving cut that can be cooked ahead of time and reheated without sacrificing quality. This feature is particularly valuable during the busy holiday season, allowing hosts to prepare in advance and spend more time with guests.
6. Accommodates Flavors and Seasonings:
Brisket readily takes on the flavors of seasonings, rubs, and marinades, allowing for creativity in the kitchen. This adaptability makes it easy to tailor the dish to suit the theme or preferences of the holiday meal.
7. Leftovers for Days:
Brisket leftovers are delicious and can be used in various ways, from sandwiches to tacos. Its versatility extends beyond the initial holiday meal, providing additional value for the effort put into cooking it.
Ultimately, brisket's combination of size, flavor, tenderness, and versatility makes it a popular choice for those looking to create a memorable and satisfying holiday feast.
Nutrition
Nutrition
- Serving Size
- 5.13 oz
- per serving
- Calories
- 182
- Carbs
- 7 grams
- Protein
- 110 grams
- Fat
- 146 grams
- Sodium
- 807 milligrams
The goal is to raise the temperature of the brisket slowly while not losing moisture. We usually put the brisket in a pan and then slice up a stick of unsalted butter and place the butter on top of the brisket and put it back in the grill at 225°F until the internal temperature comes up to 140°F or so. You can then take your juices from the bottom of the pan and pour over the whole brisket or the brisket slices. Another option is to put the butter on the brisket and wrap it in plastic wrap, then wrap in foil and place it in the oven at 170° until it reaches 140°F internally. It is recommended to still place it in a pan to catch any juices that may escape.
Whats the best way to warm it up the next day
Made this today. So fantastic. Thanks for the awsome recipe and the video to go with. Happy New Year to you!
I would like to see how you would make an oyster stew on the smoker… or is it even a relevant recipe??
Looks Amazing I’m going to try it!!