Smoked Beef Brisket Recipe (The 9 Hour Vertical Brisket Cook)_FB-1024x538

A KILLER smoked beef brisket recipe that is literally 16 pounds of pure Heaven done in 9 hours on a super efficient vertical set up! Fire up your smoker, sit back, and watch the magic happen…

Smoked Beef Brisket Recipe (The 9 Hour Vertical Brisket Cook)

Begin by trimming down the brisket. Any hard fat deposits have to go, and so does any fat thicker than ¼ of an inch and any loose flaps of meat. Finally, keep in mind that in this smoked beef brisket recipe, your brisket is hanging in the Pit Barrel Cooker, one end will be very close to the coals. If the brisket is very long, you might want to trim the end down a bit as well.

Slather the meat with Worcestershire sauce. It is truly the perfect complement to beef, so on top of helping the seasoning adhere, it will leave behind a killer flavor.

Season with 50/50 kosher salt and coarse ground black pepper. The seasoning is meant to enhance the flavor of the meat, not overpower it, so don’t use too much.

Insert the Pit Barrel Cooker hooks, interlocked with each other in order to support the weight of a full brisket. If you are not sure how to do this, watch the video above (hooks inserted at 2:42). Allow the meat to come up to room temperature before moving it onto the Cooker.

RELATED: How To Smoke A Brisket 21+ Tips

Once the Pit Barrel Cooker is up to temp, hang the brisket from the rods. Insert a meat thermometer, (optionally) add wood chips, close the lid and wait for internal meat temperature to hit 165°F. The great thing about the Pit Barrel Cooker is that you don’t have to monitor the temperature inside the pit itself- it is calibrated perfectly so you can sit back and have a cold one while it does its magic.

When internal meat temperature hits 165°F (approximately 6½ hours) use the provided hook to pull the brisket off the smoker. Remove the hooks and wrap it with pink butcher paper that you have sprayed with unsalted beef broth.

Place the grate in the Pit Barrel Cooker, and position the brisket on it. Don’t forget to place the rebar back in, since they play a role in the air flow inside the Cooker.

Allow the meat to come up to 200°F. At this point check for tenderness, and let it cook for a few additional minutes if necessary. When ready, pull the brisket form the Cooker, wrap with some towels and let it rest inside an empty cooler for about one hour before slicing and serving.

There you have it, one of the easiest, best quality smoked beef brisket recipes you’ll ever find.

Grab your Pit Barrel Cooker here


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