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Writer's pictureMel Chmilar Jr.

Alberta-Style Smoked Brisket

Updated: Oct 24

Ready to master the art of a perfectly smoked brisket? This Alberta-style full packer brisket is the most simple and foolproof way to get that juicy, tender, fall-apart beef that’s perfect for everything from sandwiches to nachos.




Servings: 15


Prep Time: 30 minutes


Cook Time: 14 hours


Ready to master the art of a perfectly smoked brisket? This Alberta-style full packer brisket is the most simple and foolproof way to get that juicy, tender, fall-apart beef that’s perfect for everything from sandwiches to nachos. Mel Chmilar Jr. is here to walk you through it, start to finish. With a few simple steps and some patience, you’ll be slicing into brisket perfection in no time.


Ingredients:


  • 1 full packer brisket

  • Mel Toro Big Beef Rub

  • 1 cup 16-mesh black pepper

  • 1 cup beef broth

  • Tinfoil

  • Hickory chunks





Directions:


  1. Prep the Brisket: Start by taking the brisket out of its cryovac packaging and place it on a cutting board. Pat it dry with paper towels, and get your sharpest knife ready.

  2. Trim the Brisket: Remove the decal (the thick, hard fat) and trim away any silver skin from the underside. Flip it over and trim the fat cap down to about 3/8 inch thick, removing any hard fat. This will ensure a nice, even cook.

  3. Seasoning Time: Dust the brisket generously with Mel Toro Big Beef Rub on both sides, flipping it over to coat evenly, making sure every inch is covered for that classic Texas-style bark.

  4. Set Up the Smoker: Get your smoker set to 225°F and add some hickory chunks for that rich, smoky flavor. Place the brisket on the grates for indirect cooking with a drip pan underneath to catch those delicious drippings.

  5. Low and Slow: Smoke the brisket at 225°F for about 4 hours, or until the internal temperature reaches 160°F. Keep an eye on the bark—when it’s dark and crusty, it’s time for the next step.

  6. Wrap and Finish: Lay out a large piece of tinfoil and place the brisket in the center. Pour in 1 cup of beef broth, then wrap the brisket tightly in the foil. This keeps the brisket moist and tender. Put it back on the smoker and raise the temperature to 300-325°F.

  7. Cook to Perfection: Continue smoking until the brisket reaches an internal temperature of 202°F. Use a probe to test the flat (the thinner part of the brisket). When it slides in like butter, you know it’s ready to come off the heat.

  8. Rest the Brisket: Place the wrapped brisket in a Cambro or a cooler with a warm water bottle to hold the heat. Let it rest for at least 1 hour, though 2-3 hours is even better. This rest period allows the juices to redistribute, making the brisket even more tender.

  9. Slice and Serve: Slice the brisket into ¼ to 3/8-inch thick slices, making sure to cut against the grain for maximum tenderness. Serve it up hot and enjoy that beautiful, smoky goodness!


Recipe Note:


Make sure you save some brisket for tomorrow’s nachos or tacos! Brisket is perfect for leftovers—if you can resist eating it all, that is! Ha ha ha! This recipe makes enough to feed a crowd, so don’t be shy about cooking a whole one and savoring the extra.


This Alberta-style brisket is a BBQ classic with a touch of smoky perfection. Give it a try, and you’ll be the hero of your next cookout. Let me know how it turned out in the comments or tag me on social media with your masterpiece! Happy smoking!






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