image of brisket
Name
Brisket 3

Lemon Pepper Brisket

  • Time:
    12-16 hours
  • Servings:
    16-20
  • Difficulty:
    Hard

Ingredients

  • 1 beef brisket (8 to 10 pounds)
  • 3 tablespoons yellow mustard (for coating)

Injectable marinade

  • 3 tablespoons butter, melted
  • 2/3 cup chicken stock
  • 3 tablespoons lemon juice
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce

Dry rub

  • 2 1/2 teaspoon no-salt lemon pepper seasoning
  • 1 1/2 teaspoons dried oregano leaves
  • 1 tbsp minced garlic                                  

Instructions

  1. Preheat the smoker to 250°F while prepping the brisket.
  2. Mix marinade ingredients until salt is fully dissolved. Inject evenly into the brisket using a marinade injector.
  3. Coat brisket with yellow mustard.
  4. Combine dry rub ingredients and press evenly onto the brisket.
  5. Place the brisket on the smoker, fat side down. Cook until the internal temperature reaches 175°F, about 6-8 hours.
  6. Wrap the brisket in butcher paper, then continue cooking until the internal temperature reaches 205°F, about 4-6 more hours.
  7. Remove the brisket and place it in a cooler (while still wrapped) to rest. This helps regulate the temperature and set the bark before slicing.     

Pro tip
Perform periodic probe tests to check tenderness. The probe should slide in easily when the meat is perfectly cooked.

Thank you to Spire employee Clarence M. for sharing this delicious recipe!