Description

This classic smoked brisket recipe features a tender and flavorful 15-18 pound whole packer brisket seasoned with mustard and a salt-pepper-garlic powder blend, slow smoked to perfection. Served with creamy Yukon Gold mashed potatoes seasoned with Potato Slayer seasoning, and topped with a rich homemade gravy made from brisket drippings, this hearty meal combines smoky depth and comforting textures ideal for special occasions or weekend gatherings.

Ingredients

Scale

For the Brisket

15–18 pound whole packer brisket
3 tbsp yellow mustard
1/2 cup salt, pepper, garlic powder blend

For the Mashed Potatoes

4 pounds Yukon Gold potatoes
1 cup sour cream
8 tbsp butter
1/2 cup milk
3 tbsp Potato Slayer seasoning

For the Gravy

4 tbsp butter
6 tbsp all-purpose flour
1 cup brisket drippings
2 cups beef broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prepare the Brisket: Trim the brisket to remove excess fat and silver skin. Use yellow mustard as a sticky binder and then season the entire brisket heavily with the salt, pepper, and garlic powder blend to ensure a flavorful bark.
Insert Temperature Probes: Insert the MEATER Pro Duo temperature probes—one into the point and one into the flat section of the brisket—to monitor internal temperatures accurately during smoking.
Smoke the Brisket: Place the brisket on a smoker preheated to 250°F. Smoke it for 8-10 hours until the bark is well set. Then, wrap the brisket tightly in butcher paper and return it to the smoker to continue cooking.
Finish Cooking and Rest: Continue smoking the wrapped brisket until the internal temperature reaches 205°F. Remove from the smoker and allow it to rest for 1 to 3 hours to redistribute juices and relax the meat fibers.
Make the Mashed Potatoes: Rice the Yukon Gold potatoes until smooth. In a bowl, combine the riced potatoes with 1 cup sour cream, 8 tablespoons butter, 1/2 cup milk, and 3 tablespoons Potato Slayer seasoning. Mix well until creamy and fully incorporated.
Prepare the Gravy Roux: In a skillet over medium heat, melt 4 tablespoons of butter. Stir in 6 tablespoons of all-purpose flour continuously until a roux forms and turns a light golden color.
Add Liquids to Gravy: Slowly pour in 1 cup of the brisket drippings while stirring to blend with the roux. Then add 2 cups beef broth along with 1 teaspoon each of garlic powder and onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir thoroughly.
Simmer the Gravy: Bring the gravy mixture to a boil, stirring constantly until thickened to desired consistency. Remove from heat to prevent over-thickening.
Slice and Serve: Slice the rested brisket against the grain into thin slices, then chop into bite-sized pieces. Plate the mashed potatoes, top with the brisket pieces, and generously spoon the hot gravy over the top before serving.

Notes

Use Yukon Gold potatoes for their natural creamy texture and buttery flavor, which make the mashed potatoes extra smooth.
Wrapping brisket in butcher paper rather than foil helps retain bark texture while locking moisture in.
Resting the brisket for at least 1 hour allows the meat fibers to relax and juices to redistribute, enhancing tenderness.
Use the MEATER Pro Duo or similar wireless probes to monitor internal temperatures precisely without opening the smoker.
Adjust the thickness of the gravy by adding more broth if too thick or cooking a bit longer if too thin.
For best results, prepare the mashed potatoes fresh and serve immediately after making gravy.

Prep Time: 30 minutes
Cook Time: 10 hours
Category: Main Course
Method: Smoking
Cuisine: American

Keywords: brisket, smoked brisket, mashed potatoes, homemade gravy, smoked meat, barbecue recipe, comfort food, potato side dish, beef brisket