Hickory Smoked Brisket Recipe
Half pound of hickory smoked sliced brisket.
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Ingredients
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Meat
Seasoning
Smoking
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about a 1/4 inch layer for flavor and moisture.
- 2
Mix the Rub
In a small bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder. Mix well to create a dry rub.
- 3
Season the Brisket
Generously rub the seasoning mixture over the brisket, ensuring all sides are well coated. Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Smoking
- 4
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Add the Brisket
Remove the brisket from the refrigerator and place it on the smoker grate. Add the soaked hickory wood chips to the smoker's wood tray.
- 6
Smoke the Brisket
Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) and is tender. Maintain a consistent temperature throughout the smoking process.
Serving
- 7
Rest the Brisket
Remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- 8
Slice and Serve
Slice the brisket against the grain into thin slices. Serve immediately, or store in an airtight container for later.