Brisket Recipe
Smoked brisket served with your choice of sides.
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Ingredients
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Brisket
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the beef brisket, leaving about a quarter-inch layer for moisture and flavor.
- 2
Make the Rub
In a bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix thoroughly to create a dry rub.
- 3
Apply the Rub
Rub the mixture all over the brisket, ensuring an even coating. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add soaked wood chips to the smoker box.
- 5
Smoke the Brisket
Place the brisket in the smoker fat side up. Smoke for 1 hour per pound or until the internal temperature reaches 195°F (90°C). Use a meat thermometer for accuracy.
- 6
Baste with Broth
Every hour, baste the brisket with beef broth to keep it moist and enhance flavor.
Resting and Serving
- 7
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.
- 8
Slice and Serve
Slice the brisket against the grain and serve with your choice of sides.
