Betta Gumbo's Smoked Brisket

Smoked Brisket Recipe


- 1 whole beef brisket (10-12 pounds)

- 1/4 cup kosher salt

- 1/4 cup black pepper (coarsely ground)

- 1/4 cup paprika

- 2 tablespoons brown sugar

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon cayenne pepper (adjust for spiciness)

- Wood chips (hickory, oak, or mesquite) for smoking


1. Trim the Brisket:

   - Remove excess fat from the brisket, leaving about 1/4 inch layer.

   - Trim any tough or uneven parts to create a uniform thickness.

2. Prepare the Rub:

   - In a bowl, mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the dry rub.

3. Apply the Rub:

   - Coat the brisket generously with the dry rub, pressing it onto all sides.

   - Wrap the seasoned brisket in plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the flavors to penetrate.

4. Prepare the Smoker:

   - Preheat your smoker to 225°F (107°C).

   - Soak wood chips in water for about 30 minutes, then drain.

5. Smoking Process:

   - Place the soaked wood chips in the smoker's wood chip box or directly onto the coals.

   - Place the brisket on the smoker grates, fat side up.

   - Close the smoker and maintain a consistent temperature of 225°F (107°C).

   - Smoke the brisket for about 1.5 to 2 hours per pound, or until it reaches an internal temperature of 195-203°F (91-95°C).

   - You can spritz the brisket with apple juice or water every couple of hours to keep it moist.

6. Resting and Slicing:

   - Once the brisket reaches the desired internal temperature, carefully remove it from the smoker.

   - Wrap the brisket in foil or butcher paper and let it rest for about 1 to 2 hours. This allows the juices to redistribute, resulting in a tender brisket.

   - After resting, slice the brisket against the grain to ensure tenderness.

7. Serving:

   - Serve the smoked brisket slices with your favorite barbecue sauce, pickles, onions, and bread.

   - Enjoy your delicious smoked brisket!

Note: Smoking times can vary based on factors like smoker type, weather conditions, and brisket size. It's important to use a meat thermometer to accurately monitor the internal temperature and achieve the desired level of doneness.

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