Smoked Pork Brisket Recipe

Move over beef brisket, there's a new cut in town! If you're interested in learning how to smoke a pork brisket, you're in the right place. This is the ultimate guide to smoking this cut of pork.

Course BBQ, Main Course

Cuisine American

Keyword Smoked Pork Brisket recipe

Prep Time 10

Cook Time 6

Resting Time 1

Servings

Calories 197kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

2 lb. Pork Brisket
3 tbsp. Mustard or neutral oil
6 tbsp. Brisket Rub
1.5 cups Diluted Apple Cider Vinegar for spritzing

Instructions

Preheat the smoker to 225 F. and set it for indirect heat.
Prepare the pork brisket by removing it from the packaging and patting it dry with paper towels to remove excess moisture. This cut should not need much trimming (see notes in the article above). Only trim any visible silver skin.
Coat the entire pork brisket in the mustard binder or binder of choice. Then season in an even layer of brisket rub. Keep the pork brisket in the fridge until you're ready to smoke.
When the grill is smoking at a steady temperature, place the pork brisket fat cap side down (or towards the heat source) onto the grill grates.
Smoked for about 3 hours to build the bark. It's recommended to spray the outside of the bark every hour with the diluted apple cider vinegar to help with this process.
When the bark is nicely formed and the internal temperature is ranging from around 165-175 F. wrap it damp (use the ACV spray) butcher paper and seal it tightly. Place it back on the smoker to finish cooking until tender.
The pork brisket is done when it is probe tender and is around 195-205 F.
Remove the pork brisket from the smoker and keep it wrapped and stored in a cooler to rest for at least and hour if not longer.
After resting, slice into thin, servable bite sized pieces and enjoy.

Notes

See the outlined article above for extensive details about smoking a pork brisket for best results (check out the helpful video too).

Nutrition