Bbq Brisket Recipe
Slow smoked brisket with a side of BBQ 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.
Meat
BBQ Sauce
Method
Preparing the Brisket
- 1
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this mixture all over the brisket, ensuring it's evenly coated. Let the brisket rest for at least 1 hour at room temperature or overnight in the refrigerator for better flavor.
- 2
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips like hickory or mesquite for a rich smoky flavor.
- 3
Smoke the Brisket
Place the brisket fat side up in the smoker. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C). This can take anywhere from 8 to 12 hours depending on the size of the brisket.
- 4
Making the BBQ Sauce
- 5
Combine Ingredients
In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well.
- 6
Simmer the Sauce
Bring the mixture to a gentle simmer over medium heat. Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally until thickened.
- 7
Cool and Serve
Once thickened, remove from heat and allow the sauce to cool. Serve alongside the sliced brisket.
