Smoked Sliced Brisket Recipe
Make Smoked Sliced Brisket Recipe in just 13h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Wood Chips
Serving
Method
Preparation
- 1
Season the Brisket
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well to create a rub.
- 2
Apply the Rub
Pat the brisket dry with paper towels. Generously apply the rub all over the brisket, making sure to coat it evenly. Wrap the seasoned brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Smoking
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to a temperature of 225°F (107°C). Drain the wood chips and add them to the smoker box.
- 4
Smoke the Brisket
Remove the brisket from the refrigerator and let it come to room temperature for about 30 minutes. Place the brisket in the smoker, fat side up. Close the lid and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender, sliceable brisket.
Resting and Serving
- 5
Rest the Brisket
Once the brisket is done smoking, 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.
- 6
Slice and Serve
After resting, slice the brisket against the grain into thin slices. Serve with optional BBQ sauce, pickles, and bread.
