Description
A tender, juicy smoked beef brisket with a flavorful bark and a melt-in-your-mouth texture.
Ingredients
Scale
- 1 whole beef brisket (10–12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional)
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Prepare the brisket by trimming excess fat, leaving about 1/4 inch for moisture.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper.
- Rub the spice mixture all over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- Preheat your smoker to 225°F (107°C).
- Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the brisket fat side up on the smoker rack. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
- 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 1 hour before slicing. This helps retain moisture.
- Slice against the grain and serve with your favorite barbecue sauce.
Notes
- For best results, use a meat thermometer to ensure the brisket is cooked to the right temperature.
- Experiment with different wood chips for unique flavor profiles.
- Leftover brisket can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 12
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 3 oz)
- Calories: 250
- Sugar: 0
- Sodium: 600
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 1
- Fiber: 0
- Protein: 24
- Cholesterol: 80
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