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Cooked brisket cut showing the inside laying on a pan.

Pit Barrel Cooker beef brisket

My criteria for the best brisket are tender brisket, juicy brisket, a mild smoke flavor, and thin bark. This smoked brisket recipe uses a Pit Barrel Cooker and the results tick all of my boxes.
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Prep Time: 2 hours
Cook Time: 8 hours
Total Time: 10 hours
Course: Main Course
Cuisine: American
Keyword: bbq, brisket, smoked
Servings: 10
Calories: 679kcal
Author: James Strange

Ingredients

Rub

  • 1/4 Cup Black pepper
  • 2 Tablespoons Salt
  • 2 Tablespoons granulated garlic

Injection marinade

  • 1 Cup Water
  • 2 teaspoons Beef base
  • 1 teaspoon Soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Fish sauce

Instructions

Make the rub

  • Mix rub ingredients; black pepper, salt, and granulated garlic.

Make the injection marinade

  • Mix injection marinade ingredients. Water, beef base, soy sauce, Worcestershire sauce, and fish sauce.

Cook

  • Trim excess fat and silver skin from the outside of the brisket.
  • Rub 2 Tablespoons of olive oil onto the outside of the meat.
  • Spread the rub to cover the entire surface of the meat.
  • Start a fire and prepare the cooker. Target temp of 225 to 250F.
  • Hang the brisket form the rebar. Cook to an internal temperature of 165F.
  • Remove the brisket and wrap it in butcher paper. Install the grate and place the wrapped brisket on the grate.
  • Cook to an internal temperature of 200 to 205F.
  • Remove the brisket from the cooker and place into an icechest. Allow to rest for one hour.
  • Slice against the gran and serve.

Nutrition

Calories: 679kcal | Carbohydrates: 5g | Protein: 86g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 253mg | Sodium: 1870mg | Potassium: 1453mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 9mg
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