Backyard Brisket

A foolproof hot and fast brisket on a drum smoker. About 10 pounds, injected for moisture, cooked at 300 to 350°F and wrapped in foil with beef broth, pulled around 210°F.

Course Main Course

Cuisine American BBQ

Keyword backyard brisket, drum smoker brisket, hot and fast brisket

Prep Time 30

Cook Time 6

Total Time 6 30

Servings 10 Servings

Equipment

Gateway drum smoker
Water pan
Meat injector
Instant-read thermometer

Ingredients

Brisket

1 brisket, about 10 lb mostly trimmed
1/3 cup B Vine injection marinade or any injection you like
1 bottle water for the injection

Rubs

Rio Valley Meat Blanco salt and pepper rub
Smoke and Guns hot BBQ rub
Big Papa's Double Secret rub top only

Wrap

16-20 oz beef broth

Instructions

Trim

Clean the loose fat off the top and trim the hard fat between the point and the flat.
Take the bottom fat down to about 1/8 inch, even across. Cut a small window in the side to check the fat thickness.

Inject and Season

Mix 1/3 cup injection marinade with 1 bottle of water and shake. Inject one pull about every inch across the brisket.
Season with the Blanco salt and pepper rub and the Smoke and Guns hot rub, then the Double Secret on top only.
Refrigerate overnight.

Smoke

Fire the drum smoker to 300 to 350°F with a water pan and 3 chunks of pecan.
Cook over the hot spot, rotating between direct and indirect, until the bark sets and the internal hits about 160°F, around 3 hours.

Wrap and Finish

Lay out foil, set the brisket in, and pour 16 to 20 oz of beef broth around the sides, not over the top. Wrap tight.
Back on the smoker until about 210°F and probe tender. Total cook is 5 to 6 hours.

Rest and Slice

Rest in a cooler for 3 hours.
Slice against the grain.

Video

Notes

Higher fat briskets finish a little higher. Cook to feel, 210°F is the target, plus or minus. Pour the broth around the brisket, not over the bark.