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A perfectly cooked, moist smoked brisket with a deep red smoke ring and dark bark, resting on a cutting board.

Quick way to grow 3lbs Smoked Brisket

This recipe provides a quick method to smoke a 3lb brisket, perfect for those who want that delicious smoked flavor without the traditional long cooking times.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef brisket
  • 1 cup beef broth
  • 2 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Black pepper
  • 1 tbsp Salt

Equipment

  • paper towels
  • bowl
  • smoker
  • meat thermometer
  • butcher paper or aluminum foil

Method
 

Preparation
  1. Pat the brisket dry with paper towels, then trim off any excess fat, leaving about a 1/4-inch layer for flavor.
  2. In a bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt to create your rub.
  3. Generously apply the rub all over the brisket, ensuring it is fully coated.
Smoking
  1. Preheat your smoker to 275°F (135°C).
  2. Place the brisket directly on the smoker grate and smoke for 2-3 hours, or until an internal temperature of 165°F (74°C) is reached.
Wrapping and Finishing
  1. Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil, adding the beef broth before sealing.
  2. Return the wrapped brisket to the smoker and continue cooking for another 1-2 hours, or until it reaches an internal temperature of 200-205°F (93-96°C) and is probe tender.
  3. Once cooked, remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes before slicing against the grain and serving.

Notes

For extra flavor, consider injecting the brisket with beef broth or apple juice before applying the rub. The "quick" aspect refers to using a smaller brisket and a slightly higher smoking temperature to reduce overall cooking time compared to larger briskets cooked at lower temperatures.