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Smoked Autumn's Harvest Farm Beef Brisket

April 10, 2024 • 0 comments

Smoked Autumn's Harvest Farm Beef Brisket
Savor the delicious flavors of Autumn's Harvest Farm Beef Brisket with this enticing smoked recipe, scaled down for a 5-pound brisket. This method ensures that the brisket is infused with a delightful smokiness, resulting in tender, mouthwatering slices that will leave your guests craving more. With a carefully crafted blend of seasonings and a slow smoking process, this recipe guarantees a succulent and unforgettable dining experience.



  • 1 Autumn's Harvest Farm beef brisket (approximately 5 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons brown sugar
  • 1 teaspoon cayenne pepper (optional, for added heat)
  • Wood chips or chunks (hickory, oak, or applewood recommended)


  1. Prepare the Brisket:

    • Rinse the 5-pound beef brisket under cold water and pat it dry with paper towels.
    • Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
  2. Season the Brisket:

    • In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using) to create a dry rub.
    • Generously coat the brisket on all sides with the dry rub, ensuring even coverage.
    • Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
  3. Prepare the Smoker:

    • Preheat your smoker to 225°F (107°C) and add wood chips or chunks (such as hickory, oak, or applewood) to generate smoke.
    • Soak wood chips in water for at least 30 minutes before use, then drain before placing them in the smoker.
  4. Smoke the Brisket:

    • Once the smoker is preheated and producing smoke, place the seasoned brisket directly on the grill grate, fat side up.
    • Close the lid of the smoker and maintain a steady temperature of 225°F (107°C).
    • Smoke the brisket for approximately 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender.
  5. Rest and Serve:

    • Carefully remove the smoked brisket from the smoker and transfer it to a cutting board.
    • Tent the brisket loosely with aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
    • Slice the brisket against the grain into thin slices and serve hot, accompanied by your favorite barbecue sauce or side dishes.
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