Easy Grass-Fed Smoked Brisket

Easy Grass-Fed Smoked Brisket: A Foolproof Recipe for Mouthwatering Flavor

There’s nothing quite like the rich, smoky flavor of Easy Grass-Fed Smoked Brisket. And the best part? It’s ridiculously simple—no fancy techniques, no babysitting required. This recipe is largely hands-off, thanks to the magic of low-and-slow smoking.

The rub? You’ve already got the ingredients in your pantry.

And when it comes to beef, grass-fed, pasture-raised is the way to go. The depth of flavor is unbeatable—once you’ve had it, there’s no going back.

Raising our own beef has totally ruined eating out for our family! But don’t worry, you don’t need a pasture of cattle to enjoy this melt-in-your-mouth brisket. Just find a local farmer, grab a cut of high-quality meat, and let your smoker do the work.

If you’re local to Northern Virginia, you can get more details about our meats here.

Smoked Brisket Ingredients

Let’s keep it simple:

• One large brisket – The star of the show! Go for grass-fed, pasture-raised beef for the best flavor.
• Unrefined sea salt – Enhances the natural richness of the meat.  Use code KEEPITREAL to save 15% on my favorite brand.
• Ground black pepper – Adds just the right amount of bite.
• Onion powder – A subtle layer of savory depth.

Preparation: Fire Up the Smoker

Let’s get this brisket on the smoker!

By the way, if you’re a wife reading this recipe and your husband has asked for or is considering purchasing a smoker, may I encourage you to LET HIM GET A SMOKER?  It’s the ultimate gift that keeps on giving, if you know what I mean.  

It’s a win-win: he smokes delicious meats; I prepare tasty sides.  I don’t know what it is about guys and smoking meat, but I am more than happy to oblige that hobby.  

We have the Daniel Boone model from Green Mountain Grills, which may be discontinued.  This one looks similar and is available on Amazon. There is also this brand, which is highly rated and raved about online.  Whichever brand or model you choose, my husband recommends a smoker powered by pellets.

1. Preheat your smoker to 200°F. Low and slow is the name of the game.
2. Make the rub: Mix two parts salt, one part pepper, and ¼ part onion powder. No measuring spoons required—eyeballing is fine!
3. Rub it down: Coat the brisket generously with your rub mixture, making sure to cover every inch.
4. Smoke for about 2 hours, then check to see if a crispy crust has formed. If not, give it more time or bump up the temperature slightly.
5. Wrap it in foil once that crust looks perfect. Return the brisket to the smoker for another three hours or so. Aim for an internal temperature of 195°F.
6. Rest it, still wrapped, for about 15 minutes to let the juices settle.
7. Carve, serve, and enjoy every smoky, tender bite.

Perfect Sides for Smoked Meats

You’ll love pairing this smoked brisket with any combination of these delicious side dishes.  Pictured below, from left to right.

1. Paleo Bacon Broccoli Salad
2. Gluten-Free, Dairy-Free Cornbread
3. Home-Canned Green Beans
4. Savory Oven Roasted Potato Wedges
5. Creamy Paleo Broccoli Slaw
6. Charred Broccoli with Garlic
7. Creamy Gluten Free Pasta Salad with Veggies
8. Perfect Baked Potatoes
9. Paleo Classic Potato Salad
10. Maple Glazed Kale with Red Onion
11. Honey-Sweetened Apple Slaw
12. Coconut Oil Roasted Sweet Potatoes

This Easy Grass-Fed Smoked Brisket is a game-changer. Whether you raise your own beef or source it from a local farm, the flavor speaks for itself. So fire up the smoker and get ready for a meal you won’t forget!

Easy Grass-Fed Smoked Brisket

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• Author: Kathleen | Roots & Boots

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Description

Learn how to make Easy Grass-Fed Smoked Brisket with a simple rub & foolproof technique for unbeatable flavor. Low effort, high reward!

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Ingredients

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• 1 large brisket
• unrefined sea salt, about ½ cup
• ground black pepper, about ¼ cup
• onion powder, about 1 tablespoon

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Instructions

1. Preheat your smoker to 200°F.
2. Make the rub: Combine ½ cup salt,¼ cup pepper, and 1 tablespoon onion powder.
3. Rub it down: Coat the brisket generously with your rub mixture, making sure to cover every inch.
4. Smoke for about 2 hours, then check to see if a crispy crust has formed. If not, give it more time or bump up the temperature slightly.
5. Wrap it in foil once that crust looks perfect. Return the brisket to the smoker for another three hours or so. Aim for an internal temperature of 195°F.
6. Rest it, still wrapped, for about 15 minutes to let the juices settle.
7. Carve, serve, and enjoy every smoky, tender bite.

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