Smoked Brisket Recipe
Tender brisket smoked for 12 hours, served with your choice of two sides.
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Ingredients
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Brisket
Wood Chips (for smoking)
Sides (optional)
Method
Preparation
- 1
Prepare the Brisket
Rinse the brisket under cold water and pat it dry with paper towels. Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Rub
In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix well to create a dry rub.
- 3
Apply the Rub
Rub the spice mixture generously over the brisket, ensuring it is evenly coated on all sides. For added flavor, drizzle liquid smoke over the brisket before wrapping it in plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the soaked wood chips in the smoker box and put the brisket on the smoker grate. Close the smoker and let it cook for approximately 12 hours, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.
Serving
- 7
Slice and Serve
Slice the brisket against the grain into thin slices. Serve with your choice of sides such as coleslaw, cornbread, baked beans, or pickles.