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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brisket
Trim any excess fat from the beef brisket, ensuring there is about a 1/4 inch layer of fat left for flavor.
- 2
Season the Brisket
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the brisket, ensuring it is evenly coated.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Ensure you have enough wood chips (like hickory or mesquite) for a good smoke flavor.
- 4
Smoke the Brisket
Place the seasoned brisket in the smoker. Smoke for approximately 1 hour per pound, or until the internal temperature reaches 195°F (90°C) for tender meat.
- 5
Prepare the Braising Liquid
While the brisket is smoking, combine the beef broth and apple cider vinegar in a saucepan. Bring to a simmer over medium heat.
- 6
Wrap the Brisket
Once the brisket reaches an internal temperature of 160°F (71°C), remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.
- 7
Continue Cooking
Return the wrapped brisket to the smoker and continue to cook until the internal temperature reaches 195°F (90°C).
- 8
Rest the Brisket
Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.
- 9
Serve with Barbecue Sauce
Slice the brisket against the grain and serve with barbecue sauce on the side.