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A perfectly cooked, moist smoked brisket with a deep red smoke ring and dark bark, resting on a cutting board.

Quick way to grow 3lbs Smoked Brisket

This recipe provides a speedy method to smoke a 3lb brisket, perfect for a flavorful meal without the traditional long smoking times. It focuses on achieving rich, smoky flavor and tender results efficiently.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Beef Brisket flat cut
  • 2 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Black pepper
  • 1 tbsp Kosher salt
  • 1 tbsp Brown sugar optional
  • 0.5 cup Apple cider vinegar for spritzing
Equipment & Fuel
  • 2 cups Wood chips hickory or oak
  • 1 cup Water for water pan

Equipment

  • Smoker
  • Meat thermometer
  • Butcher paper or foil
  • Spray bottle

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving about 1/4 inch fat cap. Pat the brisket dry thoroughly with paper towels.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and brown sugar (if using) to create your rub. Apply the rub generously all over the brisket, ensuring it's evenly coated. Allow the brisket to rest at room temperature for 30 minutes while you prepare your smoker.
Smoking Process
  1. Preheat your smoker to 275°F (135°C). Add wood chips to the smoker box or directly onto the coals, ensuring a consistent smoke. Place a water pan filled with water in the smoker to maintain moisture.
  2. Place the brisket fat-side up directly on the smoker grates. Smoke the brisket for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
  3. Spritz the brisket with apple cider vinegar every 45 minutes to keep it moist and help develop a good bark.
Finishing & Rest
  1. Once internal temperature reaches 165°F (74°C), remove the brisket from the smoker and wrap it tightly in butcher paper or foil. This helps to tenderize the meat without overcooking it.
  2. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C) and it is probe tender. This usually takes another 30-60 minutes.
  3. Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes before slicing. This resting period is crucial for juices to redistribute, ensuring a tender and moist brisket.

Notes

For best results, use good quality wood chips and monitor the smoker temperature closely. Adjust smoking time based on your smoker and desired tenderness. A good bark is a sign of a well-smoked brisket.