Smoked Brisket Recipe
Slow-smoked brisket served with BBQ sauce.
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Ingredients
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Meat
Rub
BBQ Sauce
Method
Preparation of Brisket
- 1
Trim the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor.
- 2
Make the Rub
In a bowl, mix together the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper until well combined.
- 3
Apply the Rub
Rub the spice mixture generously over the entire surface of the brisket. Wrap it in plastic wrap and refrigerate for at least 1 hour, ideally overnight.
Cooking the Brisket
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using your choice of wood chips (hickory or oak are great choices).
- 5
Smoke the Brisket
Place the brisket in the smoker fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C), spritzing with apple juice or broth every hour.
- 6
Rest the Meat
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper. Let it rest for at least 30 minutes before slicing.
Making the BBQ Sauce
- 7
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, salt, and black pepper.
- 8
Simmer the Sauce
Heat the mixture over medium heat until it begins to simmer. Reduce the heat and let it simmer for about 15 minutes, stirring occasionally.
- 9
Cool and Serve
Remove from heat and let cool slightly before serving. Serve the sauce on the side with sliced brisket.