Description
Low and slow smoked beef brisket for incredible flavor.
Ingredients
Scale
- 1 whole beef brisket (10–12 lbs)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture.
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Rub the spice mixture all over the brisket, ensuring an even coating. Let it sit at room temperature for 30 minutes.
- Preheat your smoker to 225°F (107°C).
- Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the brisket on the smoker grates, fat side up.
- Smoke the brisket for approximately 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F (91°C) to 205°F (96°C).
- Every hour, spritz the brisket with beef broth to keep it moist.
- Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil.
- Let it rest for at least 30 minutes before slicing.
Notes
- For maximum flavor, consider marinating the brisket overnight with the spice rub.
- Resting the brisket is crucial for juicy slices; don’t skip this step.
- Experiment with different wood types for varied flavor profiles.
Nutrition
- Serving Size: 1 slice (about 3 oz)
- Calories: 250
- Sodium: 500
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 0
- Fiber: 0
- Protein: 22
- Cholesterol: 70
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