Beef Brisket Recipe
Juicy brisket smoked low and slow, served with a side of sauce.
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Ingredients
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Meat
Rub
Sauce
Method
Preparation
- 1
Prepare the Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create the rub.
- 2
Rub the Brisket
Generously apply the rub all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking, such as hickory or oak.
- 4
Smoke the Brisket
Place the brisket in the smoker, fat side up. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (91°C). This usually takes around 10-12 hours.
- 5
Wrap the Brisket
Once the brisket reaches an internal temperature of 160°F (71°C), wrap it in butcher paper or aluminum foil to help retain moisture and continue smoking.
Sauce Preparation
- 6
Make the Sauce
In a saucepan, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, and honey. Heat over medium heat until warm and well combined.
Serving
- 7
Rest and Slice
Once the brisket is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain.
- 8
Serve
Serve the sliced brisket with the sauce on the side.
