Bbq Brisket Recipe

From the Smoker

1. 1

   Prep brisket

   Trim excess fat to about 1/4 inch, remove any silver skin, and pat dry with paper towels. Let the brisket sit at room temperature for about 30 minutes to take the chill off.

2. 2

   Inject

   Whisk together the beef broth for injection with the melted unsalted butter until emulsified. Using a flavor injector, insert the needle at multiple points across the brisket and slowly inject about 1 cup of the mixture, distributing evenly to moisten the interior.

3. 3

   Make rub

   In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground cumin, mustard powder, and chili powder if using. Stir until evenly mixed.

4. 4

   Apply rub

   Pat a thick, even layer of the rub over both sides of the brisket, pushing the spices into any crevices. Cover loosely and let rest at room temperature for 30–60 minutes while the smoker preheats.

5. 5

   Prepare smoker

   Preheat your smoker to 225–250°F (107–121°C). Use hardwood such as hickory or oak. If using a water pan, fill it and place it in the smoker to help maintain moisture.

6. 6

   Smoke

   Place the brisket in the smoker fat-side up. Maintain a steady temp of 225–250°F. Spritz every 60 minutes with a 1:1 mix of apple cider vinegar and water (about 0.5 cup of each per spritz) until the internal temperature reaches about 165°F.

7. 7

   Wrap for the stall

   When the brisket hits around 165°F internal, remove it from the smoker and wrap tightly in butcher paper or heavy-duty foil with 1 cup beef broth for wrap to preserve moisture and push through the stall.

8. 8

   Finish cooking

   Return the wrapped brisket to the smoker and continue to cook until the internal temperature reaches 195–205°F. Optional: you can check tenderness by probing with a thermometer until it slides in with little resistance.

9. 9

   Rest

   Remove from heat and keep wrapped in a towel or wrapped in a cooler for 30–60 minutes to let juices redistribute.

10. 10

    Slice and serve

    Unwrap and slice the brisket against the grain into 1/4-inch thick slices. Serve with extra BBQ sauce on the side if desired and enjoy the smoky, tender bark and juicy core.