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–+ servings
A sliced smoked brisket that is resting on cutting board with a large butcher's knife just underneath the meat.

Smoked Pork Brisket

Course: Main Dish
Cuisine: American / BBQ
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Chill (salt brine) and resting time: 2 hours
Total Time: 8 hours 45 minutes
Servings: 8
Calories: 468kcal
Author: Kris Longwell
Smoked pork brisket is a culinary delight, boasting tender, juicy meat infused with rich smoky flavors that melt in your mouth. When paired with zesty Carolina Mustard Sauce, the combination elevates the dish, adding a tangy kick that perfectly complements the savory brisket for an unforgettable barbecue experience.
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Equipment

  • 1 Smoker
  • 8 oz wood chips hickory, maple, or pecan
  • 1 pan of water at the bottom of the smoker
  • squirt bottle to spritz the brisket
  • Digital thermometer
  • pink butcher paper
  • towel and cooler

Ingredients

Instructions

  • Prepare your smoker with wood chips and place a pan of water on the bottom rack.
  • Sprinkle salt all over the brisket. Place on a baking sheet and chill for at least one hour, or overnight. (No need to cover the brisket.)
    1 3.5 lb pork brisket, Kosher salt
  • Smear yellow mustard all over the brisket and then liberally sprinkle on the pork rub. In a spritzer bottle, combine the apple cider vinegar with ½ cup water.
    1 cup yellow mustard, 1 cup pork rub, ½ cup apple cider vinegar
  • Smoke the brisket, fat side up, until an internal temperature reaches 165°F, usually about 3 hours. Spray the brisket with the apple cider vinegar mixture once an hour.
  • Remove the brisket from the smoker and wrap it in butcher paper.
  • Return the wrapped brisket to the smoker and cook until an internal temperature reaches 190°F.
  • Remove the brisket from the smoker and place it in a cooler (still in the wrapper) that has been lined with a clean towel. Wrap the towel over the brisket and close the cooler for 1 to 2 hours.
  • Remove the brisket from the cooler and take off the butcher paper. Use a sharp knife to cut into slices.
  • Serve at once with Carolina mustard sauce on the side (if desired).
    Carolina mustard sauce

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The rub can be made up to 3 weeks in advance. The Carolina mustard sauce can be made up to 1 week in advance. 
The mustard acts only as a binder for the rub, it does not impart a mustard taste at all. 
To wrap the brisket, place it in the middle of a rectangular piece of butcher paper, closest to you. Wrap the sides in over the brisket, and then gently turn the brisket over, like a present, until it is covered. See the video for reference. 
Leftovers will keep covered in the fridge for 5 to 6 days. Wrap in foil and heat in a low-temp oven (250°F) until heated through, about 15 to 20 minutes. Or, nuke briefly in the microwave. 

Nutrition

Calories: 468kcal | Carbohydrates: 21g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 4g | Sodium: 351mg | Potassium: 260mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 11mg