Cherry Hickory Smoked Brisket

Cherry Hickory Smoked Brisket

Prep Time: 15 min
Time: ~1.5 hours per lb (plan for 12+ hours)
Serves: 10–12
Wood Type: Cherry or Hickory
Difficulty: 3 of 5

Cherry Hickory Smoked Brisket:

Our Cherry Hickory Brisket takes bold BBQ to the next level. Slow-smoked over cherry and hickory wood and seasoned generously with Holy Smokers Cherry Hickory Sweet BBQ Rub, this brisket delivers a deep, smoky sweetness with a perfectly caramelized bark and rich, beefy flavor in every bite. A backyard classic, redefined.

Ingredients:

Optional:

  • Spritz/Injection: Cherry Pepsi

  • Injector

  • Aluminum foil or butcher paper to wrap at stall

Cook: Nathan of Holy Smokers Rub Co.

Instructions

  1. Trimming the Brisket
     Trim the brisket, leaving a roughly 1/4 inch thick fat cap, or have your local butcher prepare one for you.

  2. Injecting Flavor
     Inject a mixture of Cherry Pepsi into the brisket with the grain.

  3. Prep and Season
     Rub the brisket with olive oil, beef tallow, or your preferred binder.
     Season generously with HSRC Cherry Hickory & Holy Heifer. Allow it to marinate for up to 24 hours in the fridge, or overnight for optimal results.

  4. Prepping the Smoker
     When ready to smoke, bring the brisket to room temperature for 1.5–2 hours. Start the smoker using a blend of cherry or hickory wood at 225 degrees F for a wood-infused base layer of flavor.

  5. Monitoring Temperature
     Insert a probe into the thickest part of the brisket with the “fat cap” down or towards the heat.

  6. Hourly Spritzing
     Spritz or mop every hour with Cherry Pepsi.

  7. Wrapping Process
     Once the brisket reaches an internal temperature of 165 F (stall ranges 160–170 F), wrap it in butcher paper or aluminum foil & top it with beef tallow or extra Cherry Pepsi. Return it to the smoker at 225 degrees F for an additional 4–6 hours.

  8. Internal Goal
     Aim for an internal temperature in the 203–207 degree range. Test using a probe for a non-stick butter-like feel.

  9. Rest and Slice
     Remove the brisket from the smoker, cover, and let it rest at least 30 minutes or up to 2 hours in a cooler. When ready to slice, cut against the grain.

  10. Enjoy the Feast
     Finally, dig in and relish the flavors, using your favorite BBQ sauce to enhance the experience!

 

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