Barbecue Brisket Recipe
Slow-smoked brisket served with your choice of two sides.
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Ingredients
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Meat
Dry Rub
Liquid Ingredients
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Rinse and pat dry.
- 2
Make the Dry Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
- 3
Season the Brisket
Rub the dry rub mixture generously over the entire surface of the brisket. Wrap in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Smoking
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) using hickory or oak wood chips for flavor.
- 5
Smoke the Brisket
Place the seasoned brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 6
Spritz the Brisket
During the smoking process, every hour, spritz the brisket with a mixture of apple cider vinegar and beef broth to keep it moist.
- 7
Wrap the Brisket
Once the brisket reaches an internal temperature of 165°F (74°C), wrap it in butcher paper or aluminum foil to ensure it remains juicy.
Finishing
- 8
Rest the Brisket
After the brisket reaches the target temperature of 195°F (90°C), remove it from the smoker and let it rest for at least 30 minutes before slicing.
- 9
Slice and Serve
Slice the brisket against the grain and serve with your choice of two sides.
