Description
A perfectly smoked brisket with a flavorful bark and tender, juicy meat.
Ingredients
Scale
- 1 whole brisket (10–14 lbs)
- 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 teaspoon cayenne pepper (optional)
- Wood chips or chunks (hickory or oak recommended)
- Beef broth or apple juice (for spritzing)
Instructions
- Preheat your smoker to 225°F (107°C).
- Trim excess fat from the brisket, leaving about 1/4 inch for flavor.
- In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper.
- Rub the spice mixture all over the brisket, ensuring it is evenly coated.
- Let the brisket sit at room temperature for about 30 minutes while the smoker heats up.
- Place wood chips or chunks in the smoker according to the manufacturer’s instructions.
- Put the brisket in the smoker fat side up and close the lid.
- Smoke the brisket for about 1 hour per pound, spritzing with beef broth or apple juice every hour after the first 3 hours.
- After about 5-6 hours, wrap the brisket in butcher paper or aluminum foil when it reaches an internal temperature of 160°F (71°C).
- Continue to smoke until the internal temperature reaches 195-205°F (90-96°C).
- Remove the brisket from the smoker and let it rest for at least 1 hour before slicing.
Notes
- Choose a brisket with good marbling for the best flavor.
- Resting the brisket is crucial for juicy slices.
- Experiment with different wood types for varying flavors.
Keywords: smoked brisket, barbecue brisket, how to smoke brisket, smoked meat recipe, brisket rub