Smoked brisket is a classic barbecue dish known for its rich, smoky flavor and tender, juicy texture. Slow-cooked to perfection, this dish is ideal for gatherings and special occasions, offering a melt-in-your-mouth experience that will impress your guests.
Serves: 8-10
Prep Time: 20 minutes
Cook Time: 12-14 hours (including smoking time)
Total Time: 12-14 hours 20 minutes
Difficulty: Intermediate
Ingredients:
- 1 whole beef brisket (10-12 pounds)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper (optional for heat)
- 1 cup beef broth or apple juice (for spritzing)
- Wood chips (hickory, oak, or mesquite) for smoking
Cookware Needed:
- Smoker or charcoal grill with a smoking capability
- Meat thermometer
- Aluminum foil or butcher paper
- Spray bottle for spritzing
- Sharp knife for slicing
- Cutting board
Directions:
Step 1: Prepare the Brisket.
Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Pat the meat dry with paper towels.
Step 2: Make the Rub.
In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub the spice mixture generously over the entire brisket.
Step 3: Preheat the Smoker.
Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking and add wood chips for smoke.
Step 4: Smoke the Brisket.
Place the brisket in the smoker, fat side up. Smoke for about 6-8 hours, spritzing with beef broth or apple juice every hour to keep it moist.
Step 5: Wrap the Brisket.
Once the internal temperature reaches 160°F (71°C), remove the brisket and wrap it tightly in aluminum foil or butcher paper. This helps retain moisture and speeds up the cooking process.
Step 6: Continue Smoking.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F to 205°F (90°C to 96°C), which usually takes another 4-6 hours.
Step 7: Rest the Brisket.
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes, still wrapped, before slicing. This allows the juices to redistribute.
Step 8: Slice and Serve.
Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sauce and sides.
Smoked brisket is a labor of love that rewards you with incredible flavor and tenderness. Perfect for barbecues, family gatherings, or any special occasion, this dish is sure to be a crowd-pleaser. With a simple spice rub and low-and-slow cooking method, you can achieve that authentic smoky taste right in your backyard. Enjoy it with classic sides like coleslaw, baked beans, or cornbread for a complete barbecue experience!
