Description

This recipe features a tender, smoky whole packer brisket seasoned with a simple dry rub and smoked to perfection, paired with creamy Yukon Gold mashed potatoes and a rich, homemade beef gravy. The brisket is smoked low and slow until succulent and juicy, then rested before serving. The mashed potatoes are luxuriously creamy with sour cream and butter, seasoned with Potato Slayer spice for extra flavor. The gravy is made from brisket drippings, thickened with a roux and enriched with beef broth and aromatics, making this a hearty, satisfying meal perfect for any special occasion or comforting feast.

Ingredients

Scale

Brisket

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

Mashed Potatoes

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

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 excess fat from the brisket, then coat it evenly with yellow mustard, which acts as a binder for the seasoning. Generously apply the salt, pepper, and garlic powder blend all over the brisket to create a flavorful dry rub.
Insert Temperature Probes: Place one MEATER Pro Duo probe into the point of the brisket and a second probe into the flat to monitor internal temperatures precisely during cooking.
Smoke the Brisket: Preheat your smoker to 250°F. Smoke the brisket for 8-10 hours, maintaining a steady temperature. When the bark is fully developed, wrap the brisket tightly in butcher paper and return it to the smoker to continue cooking and retain moisture.
Finish and Rest: Remove the brisket from the smoker once it reaches an internal temperature of 205°F. Let it rest, wrapped, for 1 to 3 hours to allow the juices to redistribute, ensuring tender and juicy meat.
Make Mashed Potatoes: Rice the peeled Yukon Gold potatoes until smooth. Incorporate 1 cup sour cream, 8 tablespoons of butter, 1/2 cup milk, and 3 tablespoons of Potato Slayer seasoning. Mix until creamy and well combined.
Prepare the Roux: Melt 4 tablespoons of butter in a skillet over medium heat. Gradually stir in 6 tablespoons of flour and continue stirring until a smooth roux forms, cooking until lightly golden to remove the raw flour taste.
Make the Gravy: Slowly whisk in 1 cup of brisket drippings into the roux until fully blended. Add 2 cups of beef broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir continuously to combine all ingredients thoroughly.
Cook and Thicken: Bring the gravy to a boil, then reduce heat and cook until it thickens to a smooth consistency. Remove from heat once desired thickness is achieved.
Serve: Slice the rested brisket against the grain and chop it into bite-sized pieces. Place a generous portion over a bed of creamy mashed potatoes, then ladle warm gravy on top for a comforting and flavorful meal.

Notes

Using MEATER Pro Duo probes helps monitor the internal temperature of both the point and flat to ensure even cooking.
Wrapping the brisket in butcher paper preserves moisture while allowing the bark to remain intact.
For best flavor, use beef broth made from scratch or low-sodium store-bought.
Allowing the brisket to rest is crucial for juicy slices.
You can substitute Yukon Gold potatoes with russet potatoes if unavailable but Yukon Golds yield a creamier texture.
The Potato Slayer seasoning adds a nice spicy, smoky dimension—feel free to adjust quantity to taste.
The gravy can be adjusted to desired thickness by adding more broth or cooking longer to reduce.

Prep Time: 30 minutes
Cook Time: 9 hours
Category: Main Course
Method: Smoking
Cuisine: American

Keywords: brisket, smoked brisket, mashed potatoes, beef gravy, comfort food, smoked meat, barbecue, slow cooked brisket, Yukon Gold potatoes