Brisket Plate Recipe
Low & slow smoked brisket ends.
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Ingredients
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Brisket
Method
Preparation
- 1
Trim the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Prepare the Rub
In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create the rub.
- 3
Apply the Rub and Refrigerate
Generously apply the rub all over the brisket, ensuring it is well-coated. Wrap it in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Smoking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 5
Prepare the Wood Chips
Soak the wood chips in water for at least 30 minutes before using.
- 6
Add Wood Chips
Place the soaked wood chips in the smoker box or directly on the charcoal if using a charcoal smoker.
- 7
Place the Brisket in the Smoker
Once the smoker is ready, place the brisket on the grates fat side up. Close the lid.
- 8
Smoke the Brisket
Smoke the brisket for about 10-12 hours, or until the internal temperature reaches 195°F (90°C) to 205°F (96°C) for optimal tenderness.
Resting and Serving
- 9
- 10
Slice the Brisket
After resting, slice the brisket against the grain in 1/4-inch thick slices.
- 11
Serve
Serve the brisket slices on a plate, optionally with barbecue sauce on the side.
