Smoked Brisket Recipe
Slow-cooked and served with house-made BBQ sauce.
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Ingredients
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Brisket
BBQ Sauce
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch for flavor.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this seasoning mix all over the brisket, covering it evenly.
- 3
Wrap and Refrigerate
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Smoking the Brisket
- 4
Prepare the Smoker
Soak wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker with the fat side facing up. Add the soaked wood chips to the smoker box or directly on the coals. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (91°C).
- 6
Wrap the Brisket
Once the brisket reaches an internal temperature of 165°F (74°C), wrap it tightly in aluminum foil to help retain moisture.
- 7
Finish Smoking
Continue smoking until it reaches the target temperature of 195°F (91°C). This can take anywhere from 8 to 12 hours depending on the size of the brisket.
BBQ Sauce Preparation
- 8
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- 9
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it cook for 20 minutes, stirring occasionally until it thickens.
- 10
Cool and Store
Remove from heat and let cool. Store in an airtight container in the fridge until ready to use.
Serving
- 11
Slice and Serve
Once the brisket is done smoking, let it rest for at least 30 minutes before slicing against the grain. Serve with the house-made BBQ sauce on the side.