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Chef Parisi’s Smoked Brisket recipe takes you through all the right steps to get that perfect, juicy brisket off the YS640S pellet smoker. Chef Parisi’s recipe video is also linked below and will walk you through the process of trimming the fat cap from a packer brisket, seasoning, and smoking until it finishes at 195° and 200°F. This cut of meat is said to be the king of BBQ, and it will take some finessing to get it done right every time, but this is a solid start!
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Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1 15-17 pound fat trimmed packer brisket
- 1/4 cup yellow mustard
- 1/3 cup sea salt
- 1/4 cup coarse ground black pepper
- 1 cup apple cider vinegar
INSTRUCTIONS
- Prepare your smoker by bringing it up to 250°.
- Start by trimming the fat from the brisket on all sides, leaving about 1/4″ fat on the top. Please watch the video below to see intricate details on how to do this.
- Next, rub it on all sides with the yellow mustard making sure it is covered.
- Season it on all sides very well with salt and pepper. Remember, this is a large cut of beef that needs a lot of seasoning to taste delicious.
- Place the brisket fat side up with the pointed end closest to wherever the main heat source is coming from. If you’re smoking this on a pellet smoker, this end would be closest to the fire pit. When smoking on an offset smoker, the point would be closest to the firebox.
- After about 3 hours or so, spritz the beef on any dry spots every 60 to 90minutes.
- Once the meat has stalled at a temperature between 150° for 175°, where it will not rise in temperature anymore, remove the brisket from the smoker and wrap it in butcher’s paper or foil and return it to the grill. Be sure to spray it with the spritzer a few times before wrapping it.
- Cook it until the brisket reaches an internal temp between 195° and 200°.
- Remove the brisket and let it rest on a cutting board or sheet tray for at least 30 minutes.
- After resting, slice against the grain, starting at the flat end.
- Once it gets to the point end, turn it and slice.
-
Serve on a sandwich or Texas-style with onions, pickles, plain white bread, and a small bowl of your favorite BBQ sauce.
NOTES
Make-Ahead: You can make this smoked beef brisket recipe up to 8 hours ahead of time. Keep it covered in the butcher’s paper at low temperatures (165° – 200°) in the oven before slicing and serving.
How to Store:Cover the brisket and store it in the refrigerator for up to 4 days. This will freeze if you keep it covered in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and slicing it.How to Reheat: I prefer to add the desired number of brisket slices to a saucepan with a 1/2 cup to 1 cup of beef stock. Cover it with foil or a lid and bake it in the oven at 350° for 15 to 20 minutes or until it’s hot.
There will be a lot of excess fat after the brisket is trimmed, which can easily be cooked down to make beef tallow.
Other spices you can use on the brisket are garlic powder or granules, onion powder or granules, chili powder, cumin, mustard powder, cayenne pepper, and paprika.
If you are smoking this on an offset smoker, be sure to fill a 9×5 metal pan halfway with water and place it within 1 foot of the brisket while smoking to help keep the smoker humid, ensuring the brisket is tender, juicy, and not dried out.
It is common for briskets to lose about 20%-25% yield just from trimming it and then another 20%-25% after smoking.
When checking the temperature of the brisket while it’s smoking, stick the thermometer right where the flat meets the point.
Chef Parisi’s Smoked Brisket recipe takes you through all the right steps to get that perfect, juicy brisket off the YS640S pellet smoker. Chef Parisi’s recipe video is also linked below and will walk you through the process of trimming the fat cap from a packer brisket, seasoning, and smoking until it finishes at 195° and 200°F. This cut of meat is said to be the king of BBQ, and it will take some finessing to get it done right every time, but this is a solid start!
—
Recipe from @ChefBillyParisi on YouTube
https://www.youtube.com
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/pellet/
INGREDIENTS
- 1 15-17 pound fat trimmed packer brisket
- 1/4 cup yellow mustard
- 1/3 cup sea salt
- 1/4 cup coarse ground black pepper
- 1 cup apple cider vinegar
INSTRUCTIONS
- Prepare your smoker by bringing it up to 250°.
- Start by trimming the fat from the brisket on all sides, leaving about 1/4″ fat on the top. Please watch the video below to see intricate details on how to do this.
- Next, rub it on all sides with the yellow mustard making sure it is covered.
- Season it on all sides very well with salt and pepper. Remember, this is a large cut of beef that needs a lot of seasoning to taste delicious.
- Place the brisket fat side up with the pointed end closest to wherever the main heat source is coming from. If you’re smoking this on a pellet smoker, this end would be closest to the fire pit. When smoking on an offset smoker, the point would be closest to the firebox.
- After about 3 hours or so, spritz the beef on any dry spots every 60 to 90minutes.
- Once the meat has stalled at a temperature between 150° for 175°, where it will not rise in temperature anymore, remove the brisket from the smoker and wrap it in butcher’s paper or foil and return it to the grill. Be sure to spray it with the spritzer a few times before wrapping it.
- Cook it until the brisket reaches an internal temp between 195° and 200°.
- Remove the brisket and let it rest on a cutting board or sheet tray for at least 30 minutes.
- After resting, slice against the grain, starting at the flat end.
- Once it gets to the point end, turn it and slice.
-
Serve on a sandwich or Texas-style with onions, pickles, plain white bread, and a small bowl of your favorite BBQ sauce.
NOTES
Make-Ahead: You can make this smoked beef brisket recipe up to 8 hours ahead of time. Keep it covered in the butcher’s paper at low temperatures (165° – 200°) in the oven before slicing and serving.
How to Store:Cover the brisket and store it in the refrigerator for up to 4 days. This will freeze if you keep it covered in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and slicing it.How to Reheat: I prefer to add the desired number of brisket slices to a saucepan with a 1/2 cup to 1 cup of beef stock. Cover it with foil or a lid and bake it in the oven at 350° for 15 to 20 minutes or until it’s hot.
There will be a lot of excess fat after the brisket is trimmed, which can easily be cooked down to make beef tallow.
Other spices you can use on the brisket are garlic powder or granules, onion powder or granules, chili powder, cumin, mustard powder, cayenne pepper, and paprika.
If you are smoking this on an offset smoker, be sure to fill a 9×5 metal pan halfway with water and place it within 1 foot of the brisket while smoking to help keep the smoker humid, ensuring the brisket is tender, juicy, and not dried out.
It is common for briskets to lose about 20%-25% yield just from trimming it and then another 20%-25% after smoking.
When checking the temperature of the brisket while it’s smoking, stick the thermometer right where the flat meets the point.
