Lane's Beef Brisket Recipe
This is our most requested recipe, so not only did we write an article to supply you with great information, but we also made a video! Check it out at the bottom of this page for the step-by-step video tutorial. Brisket is one of our favorite things to cook and we truly enjoy the process. You will too!
Ingredients
- 1to 14 lb beef brisket
- lane's brisket rub
- lane's brancho rub
- lane's scorpion rub
- lane’s cubano rub
- lane’s q-nami rub
- lane’s brisket starter kit (brisket rub, sorta white sauce & meat temp magnet)
Directions
- 1
Fill smoker with pellets
- 2
Get your smoker going to around 275 degrees – Make sure the heat deflector is clean. If not, the bottom of the brisket could burn. We actually cover the whole deflector plate with Aluminum Foil.
- 3
Take the brisket out of fridge, remove from package, trim and season liberally with Lane's Brisket, Brancho, or Scorpion Rub. (Make sure to trim as soon as you pull out of the fridge – once it starts to come to room temp the fat will begin to soften and makes it harder to cut).
- 4
Let the brisket sit out for an hour before putting on smoker, that way it comes to room temp.
- 5
We recommend putting an aluminum tray in the corner of the smoker to allow some moisture in the air. Fill the tray ¾ of the way with water (a pot of Coffee also works great in the tray)
- 6
Place Brisket on the smoker fat side up. Smoke the brisket until the internal temperature of the meat reaches 180 degrees. This typically takes between 6-8 hours.
- 7
Remove from smoker, double wrap in foil, and place back on the smoker until the internal temp reaches 202, usually about 1-2 more hours. Once internal temp is reached, Remove from smoker, wrap in a towel, and place in a cooler for 2-3 hours to let rest.
- 8
Unwrap, slice, and enjoy
- 9
We recommend using Cherry or Applewood chunks in the Smoker
- 10
Get your smoker going to around 350 degrees
- 11
Take the brisket out of fridge, remove from package, trim and season liberally with Lane's Brisket, Brancho, or Scorpion Rub. (**Make sure to trim as soon as you pull out of the fridge – once it starts to come to room temp the fat will begin to soften and makes it harder to cut). Let sit out for an hour before putting on smoker, that way it comes to room temp.
- 12
Once the smoker is around 350, place two handfuls of wood chunks on the coals and mix thoroughly (I typically just use my ash tool to mix).
- 13
Put your deflector plate down then place a foil tray down (large enough that the whole brisket could almost fit inside it) and fill the tray ¾ of the way with water.
- 14
Place your grill grate down and place the brisket (fat side up) on the grate. Shut the lid and then adjust your temp to 275 degrees.
- 15
Smoke the brisket until the internal temperature of the meat reaches 180 degrees, which typically takes between 6-8 hours.
- 16
Remove from smoker, double wrap in foil, and place back on the smoker until the internal temp reaches 202, usually about 1-2 more hours. Once internal temp is reached, Remove from smoker, wrap in a towel, and place in a cooler for 2-3 hours to let rest.
- 17
Unwrap, slice, and enjoy!