Slow-smoked Brisket Recipe
Make Slow-smoked Brisket Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Dry Rub
Wood Chips
Optional
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor and moisture.
- 2
Make the Dry Rub
In a bowl, mix together the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper until well combined.
- 3
Apply the Rub
Generously rub the dry rub mixture all over the brisket, ensuring it is fully coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes before using.
- 5
- 6
Smoke the Brisket
Place the brisket in the smoker fat side up. Close the lid and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 7
Check for Doneness
Use a meat thermometer to check the internal temperature of the brisket. Once it reaches 195°F, remove it from the smoker.
Resting and Serving
- 8
Rest the Brisket
Wrap the brisket in aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
- 9
Slice and Serve
Slice the brisket against the grain and serve with barbecue sauce on the side, if desired.
