Smoked Brisket Recipe
Slow-smoked beef brisket, served with barbecue sauce.
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Ingredients
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Brisket
Barbecue Sauce
Method
Preparing the Brisket
- 1
Prepare the Brisket
Trim excess fat from the beef brisket, leaving about 1/4 inch of fat for flavor.
- 2
Apply the Rub
In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub yellow mustard all over the brisket, then generously apply the spice rub, ensuring it covers all sides. Wrap in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking the Brisket
- 3
Preheat Smoker
Preheat your smoker to 225°F (107°C) using your preferred wood chips (hickory or oak work great).
- 4
Smoke the Brisket
Place the brisket in the smoker fat side up. Smoke for approximately 1 to 1.5 hours per pound until the internal temperature reaches 195°F (90°C). This will take roughly 8 to 12 hours.
- 5
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker, wrap in aluminum foil, and let it rest for at least 30 minutes before slicing.
Making the Barbecue Sauce
- 6
Combine Sauce Ingredients
In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine.
- 7
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
- 8
Cool and Serve
Remove from heat and allow the sauce to cool before serving with sliced brisket.
