Brisket Recipe
Slow-smoked brisket served with two sides and bread.
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Ingredients
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Brisket
Sides
Method
Preparing the Brisket
- 1
Prepare the Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, cayenne pepper, and liquid smoke. Mix thoroughly to create a spice rub.
- 2
Rub the Brisket
Trim excess fat from the brisket, then generously apply the spice rub to all sides of the meat. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking the Brisket
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add wood chips of your choice for flavor (hickory or mesquite works well).
- 4
Smoke the Brisket
Place the brisket in the smoker fat side up and smoke for about 1 hour per pound. For a 5 lb brisket, this will take approximately 5 hours.
- 5
Spritz with Beef Broth
Every hour, spritz the brisket with beef broth to keep it moist and enhance flavor.
- 6
Check for Doneness
Use a meat thermometer to check for an internal temperature of 195°F (90°C) to 205°F (96°C). Once reached, remove the brisket from the smoker.
Resting and Serving
- 7
Rest the Brisket
Wrap the smoked brisket in aluminum foil and let it rest for 30 minutes to allow the juices to redistribute.
- 8
Slice and Serve
Slice the brisket against the grain and serve with coleslaw, baked beans, and bread on the side.