Brisket Recipe
Slow-smoked brisket, sliced to order.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
Method
Preparation
- 1
Prepare the Rub
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create a dry rub.
- 2
Season the Brisket
Trim excess fat from the brisket and pat it dry with paper towels. Rub the dry mix all over the brisket, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Smoking
- 3
- 4
Prepare the Brisket
Remove the brisket from the refrigerator and let it come to room temperature for about 30 minutes before placing it in the smoker.
- 5
Smoke the Brisket
Place the brisket fat-side up in the smoker. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
Finishing
- 6
Wrap and Rest
Once done, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 1 hour to allow the juices to redistribute.
- 7
Slice and Serve
After resting, slice the brisket against the grain and serve with your choice of sides and sauces.