Smoked Brisket Recipe
Make Smoked Brisket Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Wood Chips
Spritz (Optional)
Method
Preparation
- 1
Trim the Brisket
Begin by trimming excess fat from the brisket, leaving about 1/4 inch of fat on one side for moisture during smoking.
- 2
Make the Rub
In a bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to create the dry rub.
- 3
Apply the Rub
Generously apply the rub all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for at least 30 minutes before using.
- 5
Add Wood Chips
Once the smoker is ready and the wood chips have soaked, drain the chips and add them to the smoker box or directly onto the coals.
- 6
Smoke the Brisket
Place the brisket fat-side up on the smoker rack. Close the lid and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) for tender brisket.
- 7
Optional Spritz
If desired, mix apple cider vinegar and water in a spray bottle. Every hour, spritz the brisket to keep it moist and add flavor.
Resting and Serving
- 8
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- 9
Slice and Serve
After resting, unwrap the brisket and slice against the grain. Serve with your favorite barbecue sides.
