Beef Brisket Recipe
Smoked brisket with a flavorful rub, sliced to order.
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Ingredients
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Beef Brisket
Dry Rub
Wood Chips
Method
Preparation of the Rub
- 1
Mix the Dry Rub
In a medium bowl, combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until all ingredients are evenly distributed.
Preparing the Brisket
- 2
Trim the Brisket
Using a sharp knife, trim excess fat from the beef brisket, leaving about 1/4 inch of fat for flavor.
- 3
Apply the Rub
Generously apply the dry rub mixture all over the brisket, ensuring to cover all sides. Press the rub into the meat to ensure it adheres well.
- 4
Marinate
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
Smoking the Brisket
- 5
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes before use. Preheat your smoker to 225°F (107°C).
- 6
Smoke the Brisket
Place the brisket on the smoker grate, fat side up. Add the soaked hickory wood chips to the smoker box. Close the lid and smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 7
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes before slicing.
Serving
- 8
Slice and Serve
Slice the brisket against the grain into thin slices. Serve warm with your choice of sides, and enjoy!