Slow Smoked Beef Brisket Recipe
Make Slow Smoked Beef Brisket Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Rub
Smoking
Optional Sides
Method
Preparation
- 1
Trim the Brisket
Start by trimming excess fat off the brisket, leaving about 1/4 inch of fat for flavor and moisture.
- 2
Prepare the Rub
In a bowl, mix brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt until well combined.
- 3
Apply the Rub
Generously apply the rub all over the brisket, ensuring it's evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and soak the wood chips in water for about 30 minutes.
- 5
Add Wood Chips
Once the smoker is preheated, add the soaked wood chips to the smoker box or directly onto the coals.
- 6
Smoke the Brisket
Place the brisket on the smoker grates, fat side up. Close the lid and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Resting and Serving
- 7
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.
- 8