Brisket Recipe
Tender smoked brisket, sliced to perfection
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Ingredients
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Brisket
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rinse the brisket under cold water and pat dry with paper towels.
- 2
Make the Rub
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well to create the dry rub.
- 3
Season the Brisket
Rub the dry rub mixture evenly over the entire surface of the brisket. Make sure to cover all sides. Cover the seasoned brisket with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add Wood Chips
Once the smoker is preheated, add the soaked wood chips to the smoker box or directly on the coals, depending on your smoker type.
- 6
Smoke the Brisket
Place the brisket in the smoker, fat side up. Smoke for approximately 1 to 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
Serving
- 7
Rest the Brisket
Once the brisket has reached the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.
- 8
Slice and Serve
Using a sharp knife, slice the brisket against the grain into thin slices. Serve immediately with your choice of sides or sauce.
