Mouthwatering Smoked Beef Brisket with Rich Homemade Gravy
Nutritional value per serving
Calories650kcal
Carbs10gram
Fat40gram
Protein50gram
Ingredients
- Beef brisket, whole cut (look for a well-marbled piece for juiciness)1800 g
- Kosher salt2 tbsp
- Coarse black pepper1 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Smoked paprika (optional for extra smoky flavor)1 tbsp
- Vegetable oil (to lightly coat brisket before seasoning)2 tbsp
- Beef broth or stock (for gravy)500 ml
- All-purpose flour (for gravy thickening)2 tbsp
- Butter2 tbsp
- Salt (for gravy, to taste)to taste n/a
- Freshly ground pepper (for gravy, to taste)to taste n/a
Smoking beef brisket at home is a rewarding experience that results in tender, flavorful meat perfect for family dinners or special occasions. This recipe guides you through smoking a 4-pound beef brisket slowly for several hours to develop that classic smoky flavor, ending with a rich homemade gravy made from the drippings. The total cost of ingredients is approximately $25 (USD), €23 (EUR), £20 (GBP), and ₹2000 (INR). The dish contains around 650 calories per serving and suits a high-protein, moderate-fat diet. It's an intermediate recipe taking about 8 hours total, including smoking. Safety tips include cooking the brisket to a safe internal temperature of at least 95°C (203°F) for tenderness and ensuring proper handling of raw meat to avoid cross-contamination.
Preparation instructions
Prepare the Brisket
1Pat the brisket dry with paper towels to remove excess moisture — this helps the seasoning stick and forms a better crust. Lightly coat the brisket with vegetable oil on all sides for even seasoning adherence.
Apply Dry Rub
2Mix kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika in a bowl. Rub the mixture evenly over the entire brisket, pressing gently so it adheres well. Let the brisket rest at room temperature for about 30 minutes while you prepare your smoker.
Preheat the Smoker
3Preheat your smoker to a steady 110-120°C (225-250°F). Use hardwood like oak, hickory, or pecan wood chips for a classic smoky flavor. Maintain steady heat and smoke throughout cooking for even results.
Smoke the Brisket
4Place the brisket fat side up on the smoker grate. Smoke low and slow for about 6-7 hours, or until the internal temperature reaches about 95°C (203°F). Use a reliable meat thermometer inserted into the thickest part of the brisket to monitor temperature accurately. Avoid opening the smoker too often to maintain heat and smoke consistency.
Rest the Brisket
5Remove the brisket from the smoker and wrap it tightly in aluminum foil or butcher paper. Let it rest for at least 1 hour at room temperature. Resting allows juices to redistribute, making the meat tender and juicy.
Prepare the Gravy
6While the brisket rests, pour beef drippings from the smoker or pan into a saucepan. Melt butter in another pan over medium heat, then whisk in flour to form a roux. Slowly add beef broth to the roux while whisking constantly to avoid lumps. Simmer until thickened to a gravy consistency. Season with salt and pepper to taste.
Serve
7Slice the brisket against the grain into thin slices. Serve with warm homemade gravy on the side. Enjoy your tender and flavorful smoked beef brisket safely prepared and cooked to perfection!
Cooking Tips
1Use a meat thermometer to check internal temperatures precisely; this ensures your brisket is perfectly cooked and safe to eat.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3If you don't have a smoker, you can use a charcoal grill set up for indirect cooking with soaked wood chips to mimic smoking.
4Resting the meat is crucial; it helps retain juices and improves tenderness.
Equipment Needed
- Smoker or charcoal grill with lid
- Meat thermometer (preferably instant-read)
- Mixing bowls
- Aluminum foil or butcher paper
- Saucepan and whisk for gravy
- Cutting board and sharp knife
Shopping List
- [ ] Beef brisket (approx. 4 lbs / 1800 g) — Look for brisket with good marbling for juiciness, usually labeled "USDA Choice" or similar. Approx. $18
- [ ] Kosher salt — Choose a coarse, pure salt for the best crust. Approx. $1
- [ ] Coarse black pepper — Freshly ground if possible for better flavor. Approx. $1
- [ ] Garlic powder — Pure garlic powder, not a seasoning mix. Approx. $1
- [ ] Onion powder — Pure onion powder for simplicity. Approx. $1
- [ ] Smoked paprika (optional) — Adds smoky flavor if you want extra depth. Approx. $2
- [ ] Vegetable oil — A neutral oil like canola or sunflower. Approx. $1
- [ ] Beef broth or stock — Choose low-sodium to control salt levels. Approx. $3
- [ ] All-purpose flour — Plain white flour works best. Approx. $1
- [ ] Butter — Unsalted preferred for gravy. Approx. $2
- [ ] Freshly ground pepper (for gravy) — Use what you already have or as needed. Approx. negligible
Total Approximate Cost: $25
FAQ
What internal temperature should my brisket reach to be safe and tender?
Your brisket should reach an internal temperature of about 95°C (203°F) for optimal tenderness and safety. This ensures the connective tissues break down for a juicy texture.
How do I avoid my brisket drying out during smoking?
Keep the smoker temperature steady and avoid opening the smoker frequently. Resting the brisket after cooking also helps retain moisture. Applying oil and seasoning before smoking can help form a protective crust.
Can I use an oven if I don’t have a smoker?
Yes, you can cook brisket in an oven at a low temperature (around 110-120°C or 225°F) to approximate smoking. Use a pan with some liquid and cover tightly to keep the meat moist.
How should I safely handle raw brisket?
Always wash your hands before and after handling raw meat. Use separate cutting boards and utensils to prevent cross-contamination with other foods. Clean surfaces thoroughly after contact with raw meat.