black gold brisket

Another Recipe brought to you by Fat Phil

If you have ever tried to slow cook a brisket you know, it is tough.  I have found the hardest part for me is getting the meat to cook properly, so it doesn’t come out to dry. Well, after many attempts and quite a few fails I have finally created the perfect recipe. Below, I share my full proof way on how to slow cook a juicy, tender, delicious crowd pleasing Brisket.



1/2 cup fresh ground black pepper
6-8 pound beef brisket(not trimmed)
Season Brisket liberally on all sides and put in refrigerator overnight.
Cook brisket on Smoker at 250 degrees for 6-8 hours or until internal temp reaches 175, flipping halfway through.  I like to put a pan of water in the smoker to help with moisture and once flipped, basting with cider every 30 minutes.   Once it hits that temp, wrap in butcher paper, then aluminum foil and put back in the Smoker until internal reaches 190 degrees.  After taken off, leave in wrapping for 45 minutes to rest.  Remove from wrapping and cut across the grain.
The Woods I use to smoke are:

Weber 17005 Apple Wood Chunks, 5-Pound

Post Oak

this post contains affiliate links read our full disclosure here


Author: andreaw

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Black Gold Brisket

  1. I saw this on your Facebook earlier! It looks delicious!

    Posted on 10/12/2016 at 3:57 pm