Description

This recipe delivers a melt-in-your-mouth, smoky beef brisket with a perfect bark. The low-and-slow method ensures a tender, flavorful result that’s perfect for family gatherings, barbecues, or a hearty weekend meal.

Ingredients

1 (10-12 pound) Beef Brisket, full packer
2 tablespoons Coarse Kosher Salt
2 tablespoons Black Pepper, freshly cracked
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Cayenne Pepper (optional, for a touch of heat)
1/2 cup Beef Broth or Water (for spritzing)
Wood Chips or Chunks for smoking (e.g., Oak, Hickory, Pecan) – approximately 2-3 cups.

Instructions

Prepare the Brisket: Trim any excess hard fat from the brisket, leaving a thin layer for moisture.
Combine the Rub: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
Apply the Rub: Generously coat all sides of the brisket with the spice rub, pressing it in slightly.
Prepare the Smoker: Set up your smoker to maintain a temperature of 225-250°F (107-121°C). Add your chosen wood chips or chunks to the smoker.
Smoke the Brisket: Place the brisket fat-side up on the smoker grates.
Monitor the Temperature: Smoke the brisket for 6-8 hours, or until it reaches an internal temperature of about 160-170°F (71-77°C).
Spritz the Brisket: Every 1-2 hours, spritz the brisket with beef broth or water to prevent it from drying out.
Wrap the Brisket: Once the internal temperature reaches 160-170°F, remove the brisket from the smoker and tightly wrap it in butcher paper or aluminum foil.
Continue Smoking: Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C). The meat should be very tender when probed.
Rest the Brisket: Remove the wrapped brisket from the smoker and let it rest for at least 1 hour (preferably 2 hours) before slicing. This resting period is crucial for tender, juicy results.
Slice and Serve: Slice the brisket against the grain and serve hot.

Notes

Variations: For a sweeter profile, add 1-2 tablespoons of brown sugar to the rub. For more heat, increase the amount of cayenne or use a spicier pepper.

Tips: Use a reliable meat thermometer to ensure accurate cooking temperatures. The resting period is crucial for the brisket to retain its juices and become incredibly tender. For enhanced smokiness, keep the smoker’s temperature steady and allow for a good amount of smoke exposure during the initial hours of smoking.

Serving Suggestions: Serve sliced brisket on its own, as a sandwich, or with sides like coleslaw, potato salad, or baked beans.

Intolerances/Allergies: This recipe is naturally gluten-free. Ensure your spices are processed in a nut-free facility if needed for allergies.

Taste Adjustment: If you prefer a softer bark, decrease the amount of time the brisket spends unwrapped in the smoker. If you prefer a more pronounced smoky flavor, use a stronger wood like hickory or mesquite.

Prep Time: 20 minutes
Cook Time: 8-12 hours (depending on brisket size and smoker)
Category: Main Course, BBQ
Method: Smoker
Cuisine: American, BBQ

Nutrition

Serving Size: 1/12 of recipe (approx 1 slice)
Calories: 600
Sugar: 1g
Sodium: 750mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 55g
Cholesterol: 180mg

Keywords: Smoked Beef, Beef Brisket, BBQ, Smoker Recipe, Low and Slow, Brisket Recipe, Beef, Texas BBQ, Outdoor Cooking