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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 BrisketSmoked Brisket

This recipe provides a quick method for preparing a delicious 3lb smoked brisket, perfect for a satisfying meal. It focuses on achieving a tender and flavorful result in a shorter amount of time.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef brisket flat cut
  • 1/4 cup beef rub your favorite blend
  • 1/2 cup apple cider vinegar for spritzing
  • 1/2 cup beef broth for spritzing
  • 2 cups wood chips or chunks hickory or oak

Equipment

  • Smoker
  • Meat thermometer
  • Spray bottle
  • Butcher paper or foil
  • Sharp knife

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap, then generously apply your chosen beef rub all over the brisket.
  2. Preheat your smoker to 275°F (135°C) and add your wood chips or chunks to begin producing smoke.
Smoking
  1. Place the brisket fat-side up in the smoker and cook for approximately 2-3 hours per pound, or until the internal temperature reaches 165°F (74°C).
  2. Spritz the brisket every hour with a mixture of apple cider vinegar and beef broth to maintain moisture.
Finishing
  1. Once the brisket reaches 165°F (74°C), remove it from the smoker and wrap it tightly in butcher paper or foil.
  2. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C) and it is probe tender.
  3. Remove the brisket from the smoker, let it rest for at least 30 minutes (preferably 1 hour), then slice against the grain and serve.

Notes

For best results, choose a well-marbled brisket flat for this recipe. Adjust the amount of rub and wood chips to your personal preference. Resting the brisket properly is crucial for tenderness and juiciness.