Dear D'Arcy

Hudson’s Smoked Brisket Recipe

Hello Pretty Ladies,

I hope you have had a great first week of the New Year. I had a week of trying to get our house all in order, More like Spring cleaning in January. We had baseboards painted, carpets cleaned, and dryer and air ducts/furnaces cleaned. I also started cleaning all of our plantation shutters as well as got all of our chandeliers cleaned. Feels great to start the New Year with a clean fresh home. 

Sunday’s are a day I share a recipe here on the blog as part of my “In the Kitchen with D’Arcy Series” and today I am sharing our oldest son Hudson’s Smoked Brisket Recipe. This is a recipe we shared with you over on Instagram stories and had so many of you wanting to make it. (When we shared in stories we shared videos and I wasn’t thinking about adding to the blog) so, please excuse that we don’t have hardly any photos. We make this often, so I’ll add more later. 

If your family loves smoked meat they will love this recipe. I love that I can create several different meals with this one cut of meat. (we always do a large cut of meat for this reason.) Read to the end to see what other meals you can create. 

Hope you and your family enjoy this as much as our family does. 

Hudson’s Smoked Brisket Recipe:

A fresh cut of Brisket (from your local butcher is preferred for best cut & quality)

1 bottle of Buc-ee’s Brisket Rub (substitute: pepper, garlic salt, cumin, onion powder)

1 bottle of Grey Poupon

Course Ground Pepper

Himalayan Salt

The process:

Start by trimming your brisket while leaving some thin fat layers on the meat to keep it from drying out (trim all thick fat sections down). Slather the entire cut of meat in Grey Poupon. (I start with the fat side facing down so it can face up when you are finished)

Rub in the Buc-ee’s Brisket Rub until the entire cut is moderately covered (for an 8 lb cut you should use about half the bottle of both the mustard and rub). Add small amounts of ground pepper and Himalayan salt on both main sides.

The trimming and rub is now finished, I keep my brisket fat side up in a smoking tray and cover the tray with cellophane. (don’t wrap the cut itself in anything so it doesn’t make a huge mess). I let the Brisket rest in the fridge for 72 hours, I recommend a 48-hour minimum on this step to let the mustard cure onto the meat (this will give you the perfect bark at the end of the smoke).

Getting the Smoker Ready

When the cure time is up start your smoker and let it pre-heat to 270 F, some will say this is hot for smoking but I have found this temperature to be the best to keep the Brisket from drying out while also not taking 12+ hrs to cook. At 270 F the brisket should take roughly 1 hour per pound for reference. For pellets, I use “competition blend” which is an excellent all-around pellet to smoke just about anything.

I am not trying to infuse a specific wood smoke flavor into this cut of meat it has plenty of great flavors to begin with, however, if you do prefer a wood smoke flavor I would recommend using hickory pellets.

Cooking on Temperature not heat

Use an internal thermometer and probe it into the thickest part of the cut to monitor the temperature as it cooks, we are cooking to temperature not on time. 

When to wrap the Brisket

Put your cut of brisket directly on the middle rack of your smoker fat side up and let it cook until the internal temperature reaches 165 F. Once the cut reaches this temperature take the meat out of the smoker and wrap the entire cut in butcher paper. This step is crucial to get the meat past the “stall” and will help keep the moisture locked into the cut without slowing the cooking time down by hours.

Once wrapped put the meat back into the smoker fat side up and cook until the temperature reaches 203-205 F. At this stage the meat is finished smoking, take the meat out of your smoker and leave it wrapped in butcher paper. Let it rest on the counter for at least 1 hour before slicing. I highly recommend letting your cut rest for 1 1/2 to 2 hours to let the moisture make its way back into the meat, it will still be hot when sliced. If time isn’t on your side 1 hour will suffice. 

Once the rest time has ended unwrap the meat from the butcher paper and slice against the grain to your desired thickness. You should have a very nice crispy dark “bark” on the entire outer edge and with the fat trimmed properly you should only have a few slices that will have minimal fat attached. 

Sauces and other Meals

For me, this method requires no sauces of any kind and you can eat it as is but if you prefer a sauce go ahead a serve with your favorite BBQ sauce. With leftovers, we like to pull it and make pulled brisket sandwiches or sliders. For sandwiches, we use Texas Spicy BBQ sauce or Carolina Style BBQ sauce, both from Traeger. However, if you make a killer homemade BBQ sauce, definitely use that! We also do the same with tacos; shred the brisket to your liking and reheat it in fresh pico.

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Thank you for stopping by. 

Have a beautiful new week, and thank you for taking the time to stop by and read.

“ Hudson’s Smoked Brisket Recipe”

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