Smoked Brisket Recipe
House-smoked brisket with BBQ sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
BBQ Sauce
Method
Brisket Preparation
- 1
Prepare the Rub
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well to form a spice rub.
- 2
Season the Brisket
Pat the beef brisket dry with paper towels. Rub the spice mixture all over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- 3
Prepare Smoker
Soak wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 4
Smoke the Brisket
Place the brisket in the smoker, fat side up. Add soaked wood chips to the smoker box. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C). This usually takes around 8-10 hours for a 5 lbs brisket.
BBQ Sauce Preparation
- 5
Combine Ingredients
In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and salt.
- 6
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it cook for about 20 minutes, stirring occasionally, until the sauce thickens.
- 7
Serve
Once the brisket is done smoking, let it rest for at least 30 minutes before slicing. Serve with the BBQ sauce on the side.