Sliced Brisket Recipe
Smoked and served in its natural juices
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Ingredients
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Meat
Rub
Liquid
Method
Preparation
- 1
Prepare the Brisket
Trim any excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Mix the Rub
In a bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well to create a rub.
- 3
Rub the Brisket
Generously apply the rub all over the brisket, ensuring it is well coated. Let it rest for at least 30 minutes at room temperature.
Smoking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking (oak or hickory work well).
- 5
Smoke the Brisket
Place the brisket on the smoker rack and close the lid. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Finishing
- 6
Prepare the Juices
In a small saucepan, combine beef broth and Worcestershire sauce. Heat over low until warmed through.
- 7
Rest the Brisket
Once the brisket is done, remove it from the smoker and let it rest for 30 minutes before slicing.
- 8
Slice and Serve
Slice the brisket against the grain into thin slices. Serve with the warmed beef broth mixture to keep the slices moist.