Brisket Smoking Guide
| Beef Type | Size | Smoker Temp | Avg Time | Finish Temp |
|---|---|---|---|---|
| Beef Ribs | Full Rack | 225 °F | 4-5 hrs | 175 °F |
| Brisket | 6-12 lbs | 250 °F | 1 hr/1 lbs | 190 °F |
| Roast | 3-4 lbs | 225 °F | 4-5 hrs | 165 °F |
Note: Grill performance varies.
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<p>This is the entire Brisket, also known as the "Packer Cut." Whether you prefer to brine, season, and smoke it for a deli-style pastrami experience or simply smoke it for authentic Texas-style barbecue, the choice is yours.</p>
Whole Brisket
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$228.50
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$182.80
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$182.80
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Variety:
This is the entire Brisket, also known as the "Packer Cut." Whether you prefer to brine, season, and smoke it for a deli-style pastrami experience or simply smoke it for authentic Texas-style barbecue, the choice is yours.
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Frequently Asked Questions
How long does it take to smoke a brisket?
Temperature of smoker, the thickness of the meat, and fat content all play a part in cooking time. On average, you can plan on a cooking time of 1 hour per pound at 250° F.
How do you smoke the perfect brisket?
Cook the brisket for 1 to 1.5 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.
What do you spray on brisket when smoking?
In a spray bottle, combine apple juice and apple cider vinegar. The acidity of the spary helps tendernerize the meat and adds to the flavor. Spray the brisket each time you refresh the wood.
Broadleaf Farms
From the lush, green pastures of New Zealand comes Broadleaf’s AngusPure Special Reserve — 100% grass-fed beef with a rich, clean taste and superb texture.
Pure Taste from the Purest Pastures
From the lush, green pastures of New Zealand comes Broadleaf’s AngusPure Special Reserve — 100% grass-fed beef with a rich, clean taste and superb texture. New Zealand is a country known for having some of the best grasses in the world, and the largely temperate climate and pure air and waters mean the land, as well as the cattle, thrive. Broadleaf’s AngusPure Special Reserve grass-fed beef has a low pH (indicative of herds raised in stress-free environments), which gives it an exceptional eating quality from start to finish. It’s also wet-aged for 21+ days to ensure ultimate tenderness, lock in juiciness, and concentrate the bold, robust flavors of the beef.
A Natural Way of Living
Broadleaf’s AngusPure Special Reserve herds mature naturally and spend their entire lives grazing on rye, clover and native grass pastures on New Zealand’s rolling foothills. No hormones or unnecessary antibiotics are ever used, and this natural way of living helps the cattle over time develop the fine-grained marbling they’re known for. Bountiful lands and grasses directly translates to the health and flavor of the beef — it’s lean, nutrient-packed and full of rich complexities grass-fed beef lovers adore.
Connected to the Land
Animal husbandry and environmental stewardship are at the forefront of Broadleaf ranchers’ farming practices. Comprised of a network of family farms, these ranchers are firm believers that treating their herds with care and dignity is not only the right thing to do, it also keeps their land flourishing for years to come. Many of these farms are owned by the indigenous Maori people, who use pastures specifically set aside for them to raise animals, supporting the continuation of Maori traditions and enabling them a dependable lifestyle in their lands.
