Smoked Brisket Recipe
Slow-cooked brisket smoked to perfection
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Ingredients
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Meat
Dry Rub
Liquid
Wood Chips
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rinse and pat dry.
- 2
Mix the Dry Rub
In a bowl, combine paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Season the Brisket
Rub the dry rub mixture all over the brisket, ensuring it is evenly coated. Let the brisket sit at room temperature for about 30 minutes to absorb the flavors.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak hickory wood chips in water for at least 30 minutes before using.
- 5
Add Wood Chips
Drain the soaked hickory wood chips and add them to the smoker box or directly on the coals.
- 6
Smoke the Brisket
Place the seasoned brisket in the smoker, fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Finishing
- 7
Wrap the Brisket
Once the brisket reaches an internal temperature of 165°F (74°C), wrap it tightly in aluminum foil to retain moisture and continue smoking.
- 8
Rest the Brisket
After reaching 195°F (90°C), remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- 9
Serve
Slice the brisket against the grain and serve with your choice of sides.