Slow-Smoked Beef Brisket: A Wyoming Weekend Recipe
Updated: 1 day ago
Brisket rewards patience. With a simple salt-and-pepper crust and steady low heat, this hardworking cut becomes deeply flavorful and tender.
Ingredients
• 1 beef brisket, approximately 4–8 lb
• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• 1 tsp garlic powder
• Apple or oak wood for smoking
• Optional: unsalted beef broth for wrapping
Instructions
1. Trim thick exterior fat to about 1/4 inch, leaving enough to protect the meat. Mix salt, pepper and garlic powder, then coat the brisket.
2. Preheat the smoker to 225–250°F. Place brisket fat-side toward the heat source and smoke until the bark is set, often near 160–175°F internally.
3. If desired, wrap in unwaxed butcher paper with a splash of broth. Continue cooking until a probe slides into the thickest part with very little resistance, often around 195–205°F.
4. Rest wrapped in an insulated cooler or warm oven (held above 140°F) for 1–2 hours; keep hot food at safe temperatures.
5. Slice thinly across the grain. For a whole packer, the grain direction changes between flat and point.
Ranch Kitchen Tip
A small brisket flat can cook faster and dry more easily than a full packer; check tenderness early.
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