Brisket Recipe
Smoked beef brisket, sliced and served with our signature sauce.
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Ingredients
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Meat
Spice Rub
Signature Sauce
Method
Preparation
- 1
Prepare the Brisket
Trim any excess fat from the beef brisket, leaving about 1/4 inch of fat for flavor.
- 2
Make the Spice Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create a spice rub.
- 3
Season the Brisket
Generously apply the spice rub all over the brisket, ensuring an even coating. Wrap the brisket in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Smoking
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) using your choice of hardwood (like oak or hickory) for the best flavor.
- 5
Smoke the Brisket
Place the seasoned brisket in the smoker fat side up. Smoke for approximately 1 hour per pound, or until the internal temperature reaches 195-205°F (90-96°C).
Making the Sauce
- 6
Combine Sauce Ingredients
In a saucepan, combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, salt, and black pepper. Stir well.
- 7
Simmer the Sauce
Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.
Serving
- 8
Rest and Slice the Brisket
Once the brisket is done smoking, remove it from the smoker and let it rest for at least 30 minutes before slicing against the grain.
- 9
Serve the Brisket
Slice the brisket and serve it warm with the signature sauce on the side.
