Description
This smoked beef brisket recipe yields tender, flavorful meat with a rich and deep flavor that is perfect for any barbecue gathering.
Ingredients
Scale
- 1 whole beef brisket (10–12 pounds)
- 1 tablespoon coarse black pepper
- 1 tablespoon kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup beef broth
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix together black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Trim excess fat from the brisket, leaving about 1/4 inch of fat on the meat.
- Rub the spice mixture all over the brisket, ensuring it is well-coated.
- Place the brisket in the smoker, fat side up, and add wood chips according to your smoker’s instructions.
- Smoke the brisket for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
- Every few hours, 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 tightly in butcher paper or aluminum foil.
- Let the brisket rest for at least 30 minutes before slicing to allow the juices to redistribute.
Notes
- For an even richer flavor, consider brining the brisket overnight before applying the rub.
- If using a charcoal smoker, maintain a consistent temperature and add wood chips every hour for continuous smoke.
- Adjust the spice rub according to your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 35
- Cholesterol: 90
Keywords: smoked beef brisket, brisket recipe, barbecue brisket, smoked meat, rich flavor brisket