EFK Tested
EFK Hickory-Smoked Beef Brisket
EFK Hickory-Smoked Beef Brisket is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 30 min
- Cook
- 720 min
- Yield
- 10–12 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Trim the brisket to an even fat cap of about 1/4 inch. Season generously with kosher salt, coarse black pepper, garlic, onion, and restrained paprika. Prepare the smoker at approximately 250°F with hickory, optionally balanced with pecan. Smoke until a deep bark develops. Wrap in butcher paper or foil once the bark is set if needed. Continue until probe-tender; brisket commonly finishes around 195–205°F, but tenderness is the final gate. Rest thoroughly before separating point and flat, then slice the flat across the grain.
Equipment
Smoker; Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; instant-read/probe thermometer; sheet pan; butcher paper or foil as needed.
Food safety & storage
Handle raw beef safely and prevent cross-contamination. Keep the smoker at a stable cooking temperature. Rest and hold safely, refrigerate leftovers promptly, and use within 3–4 days. Reheat covered with a little jus or stock until hot throughout.
View this recipe on the original EFK website ↗