Description
This smoked beef brisket recipe delivers tender, flavorful meat that is perfect for any BBQ occasion. With just a few hours of smoking, you’ll achieve barbecue perfection.
Ingredients
Scale
- 1 whole beef brisket (about 10–12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 cup beef broth
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Prepare the brisket by trimming excess fat, leaving about 1/4 inch for flavor.
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar to create a rub.
- Generously apply the rub all over the brisket, ensuring even coverage.
- Wrap the brisket in plastic wrap and let it sit in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat your smoker to 225°F (107°C).
- Soak wood chips in water for at least 30 minutes before adding to the smoker.
- Place the brisket in the smoker, fat side up, and add wood chips to the smoker box.
- Smoke the brisket for about 10-12 hours, or until it reaches an internal temperature of 195°F (90°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 let it rest for at least 30 minutes before slicing.
Notes
- For best flavor, use quality wood chips and avoid using lighter fluid.
- Resting the meat is crucial for juicy slices.
- Experiment with different rubs and wood flavors to find your perfect combination.
Nutrition
- Serving Size: 1 slice (about 3 oz)
- Calories: 300
- Sodium: 600
- Fat: 20
- Carbohydrates: 1
- Protein: 25
Keywords: smoked beef brisket, brisket recipe, BBQ brisket, Texas brisket, smoked meat