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Smoker in a backyard with smoke rising and a wooden table set with burger buns, sausages, fresh tomatoes, and condiments.

Smoked Brisket Recipe

  • Author: [email protected]
  • Total Time: 11-13 hours (including resting)
  • Yield: 10-12 1x
  • Diet: Gluten Free

Description

This smoked brisket is the ultimate barbecue dish, featuring a rich, smoky flavor and a melt-in-your-mouth texture. Cooked low and slow over hardwood smoke, this brisket is seasoned with a simple yet bold dry rub that enhances its natural beefy goodness. Whether you’re a seasoned pitmaster or a beginner, this recipe will help you achieve a perfectly juicy and tender brisket with a beautiful bark every time.

Ingredients

Scale

Brisket & Seasoning

  • 1 whole beef brisket (10–14 lbs), trimmed
  • ¼ cup kosher salt
  • ¼ cup black pepper (coarse ground)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp cayenne pepper (optional, for heat)

Additional Items

  • 2 cups beef broth or apple cider vinegar (for spritzing)
  • Butcher paper or aluminum foil (for wrapping)
  • Wood for smoking (oak, hickory, or mesquite)

Instructions

  1. Prepare the Brisket
    • Trim excess fat, leaving about ¼ inch of fat cap to retain moisture.
    • Mix all seasoning ingredients and rub generously over the entire brisket. Let it rest at room temperature for 30-60 minutes before smoking.
  2. Preheat the Smoker
    • Set up your smoker to 225°F (107°C) using oak, hickory, or mesquite wood for an authentic smoky flavor.
    • Ensure the smoker maintains consistent heat and clean smoke (thin, blue smoke).
  3. Start Smoking
    • Place the brisket fat-side up in the smoker. Close the lid and let it smoke unwrapped for about 6-8 hours, or until the internal temperature reaches 165°F (74°C).
  4. Spritz the Brisket
    • Every hour after the first 3 hours, spritz the brisket lightly with beef broth or apple cider vinegar to keep it moist and help develop a flavorful bark.
  5. Wrap & Continue Cooking
    • Once the internal temperature hits 165°F (74°C) and the bark is well-formed, wrap the brisket tightly in butcher paper (preferred) or aluminum foil.
    • Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C), about 4-6 more hours.
  6. Rest the Brisket
    • Remove the brisket from the smoker and let it rest for at least 1 hour (preferably 2 hours) in a cooler or wrapped in towels. This allows the juices to redistribute, making it ultra-tender.
  7. Slice & Serve
    • Slice against the grain into ¼-inch thick slices for optimal tenderness. Serve with your favorite barbecue sauce, pickles, and fresh bread.

Notes

  • Wood Selection: Oak provides a well-balanced smoke flavor, hickory is bold and slightly sweet, and mesquite is intense and earthy. Experiment to find your favorite.
  • Wrapping Choices: Butcher paper allows better smoke penetration and retains a crispy bark, while foil speeds up cooking but can soften the bark.
  • Temperature Accuracy: Use a quality meat thermometer for precise temperature tracking.
  • Leftovers: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 10-12 hours
  • Category: Main Dish
  • Method: Smoked
  • Cuisine: American, BBQ

Nutrition

  • Serving Size: 6 oz
  • Calories: 450 kcal
  • Sugar: 0g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 45g
  • Cholesterol: 130mg

Keywords: smoked brisket, BBQ brisket, Texas brisket, smoked meat

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