Brisket Recipe
Slow smoked, hand sliced brisket served with our signature BBQ sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket
BBQ Sauce
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor and moisture.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this seasoning mix all over the brisket, covering it evenly.
- 3
Marinate
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight to enhance the flavors.
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Brisket
Place the brisket in the smoker, fat side up, and add the soaked wood chips to the smoker box. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 6
Rest the Brisket
Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
BBQ Sauce Preparation
- 7
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
- 8
Simmer the Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to cook for about 15-20 minutes until thickened.
- 9
Cool and Store
Remove from heat and let the sauce cool before storing it in a jar or serving it with the brisket.