Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Hickory Smoked Beef Brisket

Name: Hickory Smoked Beef Brisket
Prep time: 15 min
Cook time: 900 min
Total time: 915 min
Cuisine: American
Ingredients: Grass-fed beef brisket; 1/2 cup grass-fed butter; 1/2 cup raw organic honey; Yellow mustard to coat; Liberal amount of Caveman Rub; 100 % pure apple juice if smoking

Phew what a week it has been so far and it’s only Wednesday, EEEEEEK!!! We have been eating way too many dates and macadamia nuts thanks to stress, so it’s time to wrangle ourselves back under control.

Civilized Caveman

Hickory Smoked Beef Brisket

4 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 15 15

Servings: 10

Ingredients Method

Ingredients

Grass-fed beef brisket mine was 10 pounds
1/2 cup grass-fed butter
1/2 cup raw organic honey
Yellow mustard to coat
Liberal amount of Caveman Rub
100 % pure apple juice if smoking

Method

To prep the brisket whether you are smoking it or cooking it in the oven you need to rinse it under cold water and pat dry
Use your yellow mustard and spread it evenly over your entire brisket and then rub in a liberal amount of the Caveman Rub making a nice crust over the whole brisket
If you can, wrap the whole brisket in plastic wrap and just let sit in the refrigerator for a few hours up to overnight, to let those flavors meld
When you're ready to cook your brisket, ensure you pull it out of the refrigerator at least an hour prior to your starting to cook it
Once it has come to room temperature, melt together the butter and honey in the microwave
If you are smoking your brisket, get your smoker to around 200 degrees F
If you are cooking it in the oven, preheat your oven to 220 degrees F
Using a marinade injector inject that brisket with the honey butter as full as you can get it and this is where the steps split
If you are smoking it, now is the time to go put that brisket fat side up on the smoker and get ready to sit on your hands for close to 16 hours. That brisket needs to smoke for a LONG TIME and the more you open the lid, the longer it will take. After 5 hours we sprayed apple juice on the brisket every hour until the internal temperature reached 190 degrees F
If you are using your oven, wrap your seasoned and injected brisket tightly in heavy duty aluminum foil ensuring the fat side is up. Place in the oven and then leave it alone for like 8-9 hours. You are shooting for the same internal temperature of 190 Degrees here. We recommend prepping the brisket the day before and starting in the morning for dinner. It is almost a must to have a leave in a meat thermometer as well so you never have to open your oven.
Once your meats are done let rest for about 10 minutes and then slice AGAINST the grain.