15 Hour Smoked Beef Brisket Recipe
Juicy brisket smoked for 15 hours.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Preparing the Brisket
Start by trimming any excessive fat from the brisket, leaving about 1/4 inch of fat to ensure moisture.
Making the Rub
In a bowl, mix the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar together.
Applying the Rub
Rub the mustard all over the brisket, then generously apply the spice mixture, ensuring to coat all sides. Wrap it in plastic wrap and let it sit in the refrigerator for at least 1 hour, preferably overnight.
Smoking the Brisket
Place the brisket in the smoker fat side up. Add the soaked wood chips to the smoker box. Smoke the brisket for 15 hours, maintaining a temperature of 225°F (107°C) and adding more wood chips as needed.
Checking Doneness
Use a meat thermometer to check the internal temperature of the brisket. It should reach at least 195°F (90°C) for optimal tenderness.
Resting the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Slicing and Serving
Slice against the grain and serve with your favorite sides or barbecue sauce.