Smoked 25 lb Brisket
Flavors Used:
Get ready to impress your friends and family with this perfect smoked brisket recipe of 25 pounds! I have, so far, made maybe 10 briskets, I can confidently say this one is by far the best. The combination of Duke’s mayonnaise as a binder and Dan-O’s Preem-O® creates a flavorful crust that enhances the rich, tender meat. With a little patience and some simple steps, you’ll be serving up a delicious smoked brisket recipe that everyone will rave about. Fire up your smoker and let’s get started on this flavorful adventure!
While this is smoking make some Dantastic® sides to enjoy with it like this Coleslaw Salad or Broccoli Cheese Casserole.
Ingredients
- 2 bottles (3.4 oz) Dan-O's Preem-O®
- 25-pound untrimmed brisket
- 1 cup Duke's mayonnaise
Preparation Instructions
- Prepare the Brisket: Start with a 25-pound untrimmed brisket. The only trimming required is to remove any small hanging pieces of meat.
- Apply Binder: Coat the entire brisket with Duke's mayonnaise. This will act as a binder for the seasoning.
- Season the Brisket: Sprinkle generously Dan-O's Preem-O® all over the brisket. Using about two whole bottles to ensure a flavorful crust.
- Smoking Process: Preheat your smoker to 200°F. Place the brisket in the smoker and smoke for 16 hours.
- Prepare wrap and Remove: Before removing the brisket after 16 hours of smoking, you will need to prepare the wrap. To prepare the wrapping, you'll need two wide sheets of butcher paper, each four times longer than the width of your brisket. Lay one sheet of paper down with its long edge running perpendicular to the brisket, then place the second sheet on top, overlapping it by about half its width. Using a spray bottle filled with water, lightly mist the overlapping sheets; this will help them stick together like glue. Then after 16 hours, remove the brisket from the smoker and position it lengthwise across the center of the paper. Wrap the brisket tightly, just like you would a burrito, ensuring it's well-sealed for optimal moisture retention.
- Increase Temperature: Increase the smoker temperature to 280°F and place the brisket back into the smoker. Continue cooking for an additional 3 hours.
- Check Internal Temperature: Use a meat thermometer to check the internal temperature of the brisket. It should reach 202°F and be probe tender, meaning it feels like a hot knife going through butter.
- Rest the Brisket: Remove the brisket from the smoker and let it rest for 3 hours. During this time, flip the brisket upside down to allow the juices to redistribute back through the meat.
- Serve: After resting, slice the brisket against the grain and serve.
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Contiguous US (Lower 48 states) only
Since it’s untrimmed, and your heating from below, did you have the thicker fat cap on the top, or on the bottom?
Do you have a recipe for brisket using your rub that can be done in the oven?
What adjustments do I make for a ten pound brisket?
I tried this for Christmas and it was by far the juiciest and most tender brisket I’ve made! The family loved it! The brisket didn’t last long. I can’t say enough about this recipe. I’ll be doing it this way from now on!