Cherry Smoked Brisket

Cherry Smoked Brisket - Hot & Fast

 What you need:

  • 15 – 20 lbs whole brisket (preferably PRIME)
  • Chili Bill’s Moo Rub
  • Beef Stock
  • Beef Bouillon
  • Cherry wood (chips/chunks)
  • 2 Large aluminum pans
  • Injector
  • Thick blanket


Trim your brisket.  There are a lot of techniques for this but the most important thing is to make sure you remove the membrane (silvery-white coating) on the brisket the opposite side of the fat cap.  If you skip this step your brisket will be tough & the rub won’t stick.

8 hours before your cook, it’s time to inject your brisket.  Boil 1 can (14.5oz) beef stock & 2 cups of beef bouillon. Make sure liquid is cool before you inject.  Put the brisket in aluminum pan & inject your entire brisket (the flat & point). Brisket will plum up, this is what you want. Pour any remaining liquid over the brisket. Cover & refrigerate overnight.

SMOKE DAY - This is a hot & fast method.  Don’t worry we have cooked many briskets this way & they are fantastic & you don’t have to start in the wee hours of the morning.

Heat your smoker to 350°F.  We like to add water in the smoker to add humidity during your cook. This helps so that your meat doesn’t dry out.  Remove the brisket from the aluminum pan. Throw away this marinade. Pat dry your brisket & liberally apply the rub.  You want to cover every little inch of the meat with rub, don’t be stingy. The rub is what will create your bark so this is important step. Place the brisket in clean aluminum pan & smoke with cherry wood at 350°F for 2.5 hours. 

Remove the pan from the smoker & cover with foil. Return the pan to the smoker until the internal temperature of the point reaches 200°F (around 1.5hrs).

Remove the pan from the smoker with the foil still covering your pan & wrap the entire pan in a thick blanket (3-4 hours).  This allows time for the meat to rest and the muscle to relax.

Unwrap the pan and remove your brisket. Transfer your juices into a saucepan and simmer. Meanwhile slice your brisket against the grain. Slices should be as thick as a pencil. Pour the juices over the slices and serve.  Of course be sure to have your bottle of Chili Bill's BBQ Sauce close by. Drizzle a little sauce over the top of your slices and you won't be disappointed.