Garlic and onion makes everything better! The natural flavor of brisket is pretty hard to improve on, but rubbing it down with garlic and onion brought this to a whole new level! Throw some salt and lemon pepper into the rub, and it’s damn near perfection! Nice and simple.
Although this will take you 5 hours to get the brisket nice and tender, the preparation is very simple. Inject the night before with 1 can of beef consomme, rub it down the next morning, and put it on the smoker. The perfect recipe for some damn good Texas eats!
I almost always cook at about 225 to 250 degrees, but this time I decided to go with an average temperature of 300 degrees. The results are the same, but it takes less time at 300 degrees.
You can use any wood you prefer for this, but I chose a nice mild hickory wood.
Garlic and Onion Rubbed Smoked Brisket
- (1) 7 to 10 lb. brisket (flat or point)
- (1) 10.5 oz. can beef consomme
- 1/4 cup garlic powder
- 1/4 cup minced garlic
- 1/4 cup onion powder
- 1/4 cup minced onions
- 1/8 cup salt
- 1/8 cup lemon pepper
A couple of tips before we start!
- Always use a meat thermometer inserted into the center of the thickest part of the brisket.
- I'm using a Webber Smoky Mountain vertical smoker for this. I'm using lump charcoal, and chunks of hickory wood.
Let's get started:
- The night before smoking, remove as much of the fat cap as possible, then thoroughly inject the brisket with the beef consomme. (Be sure to inject with the grain of the meat, and not across the grain). Place the brisket either in a large container, or plastic bag, and place in the refrigerator overnight, or 10 to 12 hours.
- Mix your spice rub and remove the brisket from the refrigerator. Generously coat and lightly rub in the spice mixture on all surfaces of the brisket. Let this set out at room temperature for 1 1/2 to 2 hours if time allows.
- Prepare your smoker, and let it settle in at about 300° F. Place the brisket on the smoker rack. Maintain the 300° temperature.
- After about 1 1/2 hours, I flip the brisket over for more uniform smoking and crisping the outside of the brisket. You don't have to do this, but I find it helps crisp both sides more uniformly.
- Once the internal meat temperature stalls out for a while, (about 165° or about 3 hours cook time), remove the brisket from the smoker and tightly wrap in aluminum foil. Place it back on the smoker, and replace the meat thermometer into the thickest part of the brisket. Continue cooking until the internal meat temperature reaches 203°.
- Once it reaches 203°, (about 5 hours total cook time), remove the brisket and leave it wrapped for 1 hour. You can then unwrap it, let it cool for another 30 minutes or more before slicing.
- NOTE: Slice across the grain for optimum tenderness!