A Costco was recently opened in our neighborhood, and the place is massive. My wife and I are not members (yet), but my father-in-law is and he invited us to join him. I have heard nothing but good things about this place, and as I was familiar with Sam’s Club, I was interested walking around, not knowing what I would purchase. Â I did not realize this place offered so much stuff, and in particular I was pleasantly surprised with their meat department. A few minutes in and I had a cart full of stuff, including a huge beef brisket. I typically only find flats in our stores, and they are super expensive, but this one at Costco had the flat and point, and it was huge, and super affordable. That alone was worth the trip.
I was jazzed to make another attempt at smoking this beef brisket, and well pretty darn excited to boot.
Beef brisket is one of those cuts that, in my opinion, are sometimes tough to make, but when done right it is probably the best slice of beef you may ever have. I think I nailed it, not only in getting the awesome smoke ring, but this cut like butter and was super tender.
Let’s get started.
Ingredients:
- 11 lb beef brisket, fat trimmed
- salt, to lightly coat
- cracked black pepper, to lightly coat
- Your favorite wood for smoking meats
- aluminum foil
Start by trimming all of the fat. It’s ok to leave a little bit, but you pretty much want it off. Pay attention where the flat and the point meet, and get your knife in there and trim all of that out.
This process alone took me about 35 minutes. No lie.
Once you have the fat, feel free to save it for a later use, such as grinding into meat for making sausages, or discard.
Generously season all sides of the beef brisket with kosher salt and cracked black pepper. I then sealed mine in a large bag and let sit in the refrigerator overnight.
Before you are ready to smoke, take the brisket out of the refrigerator, and let it come to room temperature, roughly 30 minutes or so.
During this time, get your smoker ready. I use a Weber charcoal grill for my smoker, lining hot coals on one side, and drip pans, full of water, in the center.
My coworker sold me some digital probes for taking temperature for the meat, as well as the inside of the smoker, and when I put my brisket on, it was hovering around 270 degrees, and my brisket cooked at that temperature for probably 30 minutes until I got the temperature down to about 245 degrees. I smoked that for about 6 hours, then wrapped it in foil and cooked for about another 8 hours around 190 degrees. Low and slow if you will.
Once I had the internal temperature set to around 190 degrees then it is time to pull it off the smoker. I let my beef brisket rest for about 40 minutes before slicing into it. Slicing is the moment of truth, and truth be told mine was perfect. I was left with a great outer bark, and great smoke ring, and moist and tender. I was stoked. You can use this for sandwiches, eat as is, or even quesadillas! Costco now has me sold and we are now most likely getting a membership for the brisket alone. Hope you give this one a shot, and wish you all the best in smoking a brisket!