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.
- 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.