# Brisket (from Steve Gow (Smoke Trails BBQ))

Video: [EASY smoked brisket recipe to nail it your first time](https://www.youtube.com/watch?v=PVycYj_PKgk) by [Steve Gow (Smoke Trails BBQ)](https://www.youtube.com/@SmokeTrailsBBQ).
RecipesMD is not affiliated with Steve Gow (Smoke Trails BBQ). Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: 840 min
- Ontario estimate*: ~$3.40 per serving, ~$6.80 for ~2 portions (assumed); saves ~$30.60* per serving (90%) vs ordering out (~$34.00*). * Estimate: predicted from the ingredient list: 0 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$34, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 10-15 lb packer's cut brisket
- to taste kosher salt _(amount estimated)_
- to taste coarse black pepper _(amount estimated)_
- as needed for spritzing water _(amount estimated)_

## Steps

1. [0:20](https://www.youtube.com/watch?v=PVycYj_PKgk&t=20s) Trim the fat cap of the brisket down to about a quarter-inch thickness.
2. [2:10](https://www.youtube.com/watch?v=PVycYj_PKgk&t=130s) Slice off the hard fat from the sides and corners of the brisket.
3. [3:36](https://www.youtube.com/watch?v=PVycYj_PKgk&t=216s) Remove the silver skin and excess fat from the flat side of the brisket.
4. [4:02](https://www.youtube.com/watch?v=PVycYj_PKgk&t=242s) Render the trimmed fat in a slow cooker on low for the whole day to make beef tallow.
5. [5:05](https://www.youtube.com/watch?v=PVycYj_PKgk&t=305s) Season the brisket generously on all sides with a 50/50 mix of kosher salt and coarse black pepper.
6. [5:23](https://www.youtube.com/watch?v=PVycYj_PKgk&t=323s) Let the seasoned brisket sit for at least 30 minutes to allow the salt to penetrate.
7. [5:48](https://www.youtube.com/watch?v=PVycYj_PKgk&t=348s) Smoke the brisket at 250 to 300 degrees Fahrenheit, spritzing the edges every few hours to keep them moist.
8. [10:10](https://www.youtube.com/watch?v=PVycYj_PKgk&t=610s) Smoke until the internal temperature reaches 165 to 180 degrees Fahrenheit and the bark is dark and set.
9. [12:03](https://www.youtube.com/watch?v=PVycYj_PKgk&t=723s) Place the brisket on butcher paper, pour the rendered beef tallow over it, and wrap it tightly.
10. Transfer the wrapped brisket to a 300 degrees Fahrenheit oven on a baking sheet.
11. Bake until the internal temperature reaches at least 203 degrees Fahrenheit and it probes tender like butter.
12. Rest the brisket on the counter for 2 hours until the internal temperature drops to 150 degrees Fahrenheit.
13. Slice the brisket against the grain into quarter-inch slices and serve.

## Equipment

- sharp knife
- slow cooker
- smoker
- spray bottle
- butcher paper
- baking sheet
- oven
- meat thermometer
- cutting board

## What the video didn't say

- Exact amount of salt and pepper used for the rub
- Spritz liquid composition (assumed water)
- Exact weight of the brisket used in the video
- Number of servings

Source page: https://recipesmd.com/v/steve-gow-smoke-trails-bbq-brisket