Smoked Brisket Recipe
Tender smoked brisket with a side of BBQ sauce.
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Ingredients
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Brisket
BBQ Sauce
Method
Preparing the Brisket
- 1
Season the Brisket
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the mustard over the brisket, then generously coat the brisket with the spice mixture. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours (preferably overnight).
- 2
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes before starting the smoker. Preheat your smoker to 225°F (107°C). Once preheated, add the soaked wood chips to the smoker box or directly onto the coals.
- 3
Smoke the Brisket
Unwrap the brisket and place it fat side up on the smoker rack. Smoke the brisket for about 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C). Add more wood chips as needed to maintain smoke.
- 4
Rest the Brisket
Once the brisket is done, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.
Making the BBQ Sauce
- 5
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- 6
Cook the Sauce
Place the saucepan over medium heat and bring the sauce to a simmer. Reduce heat to low and let it cook for about 15-20 minutes, stirring occasionally until the sauce thickens slightly.
- 7
Adjust Seasoning
Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Remove from heat and let cool slightly before serving.