Smoked Brisket Recipe
Make Smoked Brisket Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Wood for Smoking
Optional BBQ Sauce
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor.
- 2
Season the Brisket
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub this seasoning mixture all over the brisket, covering both sides evenly. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
- 3
Preheat the Smoker
Preheat your smoker to a steady 225°F (107°C).
- 4
Prepare the Wood Chips
Soak the hickory wood chips in water for at least 30 minutes before using.
- 5
Smoke the Brisket
Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes. Place the soaked wood chips in the smoker. Put the brisket on the smoker grates, fat side up, and close the smoker lid. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195-205°F (90-96°C).
Resting and Serving
- 6
Rest the Brisket
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in aluminum foil. Allow it to rest for at least 1 hour to let the juices redistribute.
- 7
Slice and Serve
After resting, slice the brisket against the grain into thin slices. Serve with your favorite BBQ sauce, if desired.