Brisket Recipe

Inspired by 1885

Time10h

Serves8

Smoked and served with barbecue sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Brisket
Trim any excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
2
Make the Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
3
Season the Brisket
Rub the spice mixture generously all over the brisket, ensuring it is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

4
Preheat the Smoker
Set your smoker to a temperature of 225°F (107°C) using your preferred wood chips.
5
Smoke the Brisket
Place the brisket fat side up in the smoker. Smoke for approximately 1 hour per pound, or until the internal temperature reaches 195°F (90°C).

6
Rest the Brisket
Once the brisket has reached the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing.
7
Slice and Serve
Slice the brisket against the grain and serve with barbecue sauce on the side, if desired.