Hickory-smoked Brisket Recipe
Deliciously seasoned meats, carefully marinated and smoked.
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Ingredients
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Brisket and Marinade
Method
Preparation and Smoking
- 1
Marinate the Brisket
In a large bowl, mix together olive oil, brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a rub. Rub this mixture all over the brisket, ensuring it is well coated. Cover and let marinate in the refrigerator for at least 8 hours or overnight for best results.
- 2
- 3
Smoke the Brisket
Remove the brisket from the refrigerator and let it come to room temperature. Place the brisket in the smoker, fat side up, and smoke for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- 4
Final Touch
Once done, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing against the grain.
- 5
Serve
Slice the brisket and serve it with your favorite barbecue sides.
