Tender Smoked Beef Brisket Bites Recipe
Cubes will be tender and moist and can be served with a variety of BBQ sauces or eaten plain. All of the time and steps you take will be worth it after you taste this and hear all of the lip smacking going on while all of your family and friends enjoy your labors!
Equipment
- 1 smoker
Ingredients
- 10 to 13 pound beef brisket
Binder:
- Sea or Kosher Salt
- Coarse ground Black Pepper
- Olive Oil
Instructions
- Trim brisket to have no more than ¼” of fat on the top.
- Coat brisket with olive oil.
- Sprinkle/coat brisket liberally with salt and pepper. Amount will vary based on size of brisket, so start with at least 3 tablespoons each and add more if meat is not fully coated.
- Set temperature of smoker at 275 degrees Fahrenheit. Place the meat fat side up in/on smoker.
- Use hickory wood chips or pellets, depending on the style of smoker you have. Only use smoke for the first 1-1/2 hours of cook.
- After meat is finished with the smoke, wrap brisket in foil or pink butcher paper.
- Keep brisket in smoker until internal temperature is 200 degrees Fahrenheit. This could be another 6 to 8 hours, depending on size and shape of brisket.
- Remove meat and let it rest in a covered pan, (placed in a cooler) for another hour or so. Keep covered, so the internal temperature will keep rising. It should get to 210 degrees Fahrenheit.
- After meat is rested, remove from wrapping and save all of the juices.
- Cut meat into ¾” cubes, place in a covered foil pan with the juices.
- Refrigerate overnight.
- Prior to serving, heat the brisket and juices in the pan with the pan covered until meat is heated through to an internal temperature of 165 degrees Fahrenheit.
Notes
All of the time and steps you take will be worth it after you taste this and hear all of the lip smacking going on while all of your family and friends enjoy your labors!