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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 quick method for smoking a 3lb brisket, perfect for those who want a delicious smoked brisket without the traditional long cooking times.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Brisket
  • 3 lbs beef brisket
  • 2 tbsp Kosher salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Spray
  • 1 cup apple cider vinegar
  • 1/2 cup water
For the Wrap
  • 1/2 cup beef broth
  • 2 tbsp butter sliced
  • 1 tbsp brown sugar

Equipment

  • smoker
  • spray bottle
  • butcher paper or heavy-duty foil
  • meat thermometer

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. Mix salt, pepper, paprika, garlic powder, and onion powder to create the rub, then generously apply it to all sides of the brisket.
Smoking
  1. Preheat your smoker to 275°F (135°C). Place the brisket fat-side up in the smoker and smoke for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
  2. During this time, mix apple cider vinegar and water in a spray bottle and spray the brisket every 45 minutes to keep it moist.
Wrapping and Finishing
  1. Once the brisket reaches 165°F (74°C), remove it from the smoker. Place it on a large sheet of butcher paper or heavy-duty foil. Pour beef broth over the brisket, then top with sliced butter and brown sugar. Wrap tightly.
  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, which should take another 1-2 hours.
Resting and Slicing
  1. Remove the brisket from the smoker and let it rest, still wrapped, in an insulated cooler or a warm oven for at least 1 hour, or up to 3 hours, to allow the juices to redistribute.
  2. Unwrap the brisket, slice against the grain, and serve immediately.

Notes

For best results, choose a well-marbled brisket. Adjust smoking times based on your smoker and brisket thickness. The resting period is crucial for a tender and juicy brisket.