Description
This smoked brisket recipe yields tender, juicy meat with a flavorful bark, perfect for any barbecue gathering.
Ingredients
Scale
- 1 whole beef brisket (10–12 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- Wood chips for smoking (hickory, oak, or mesquite)
Instructions
- Prepare the brisket by trimming excess fat, leaving about 1/4 inch of fat on one side.
- In a bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
- Rub the spice mixture generously over the brisket, covering all sides.
- Wrap the brisket in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Preheat your smoker to 225°F (107°C).
- Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the brisket in the smoker, fat side up, and smoke for about 10-12 hours, or until the internal temperature reaches 200°F (93°C).
- During the last hour of cooking, baste the brisket with beef broth to keep it moist.
- Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Notes
- Always use a meat thermometer to check the internal temperature.
- Letting the brisket rest is crucial for juicy slices.
- Experiment with different wood chips to find your preferred flavor.
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 22
- Carbohydrates: 3
- Fiber: 0
- Protein: 30
- Cholesterol: 90
Keywords: smoked brisket, brisket recipe, BBQ brisket