Smoked Brisket Recipe
Slow-smoked brisket served with your choice of two sides.
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Ingredients
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Meat
Rub
Wood Chips
Sides (Optional)
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side to keep the meat moist while cooking.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are fully incorporated.
- 3
Apply the Rub
Generously rub the spice mixture 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
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket fat side up on the smoker grates. Add soaked wood chips to the smoker box. Close the smoker and let it cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker. Wrap it in butcher paper or aluminum foil and let it rest for at least 30 minutes before slicing.
Serving
- 7
Slice and Serve
Slice the brisket against the grain into thin slices. Serve with your choice of sides such as coleslaw and baked beans.
