Smoked Brisket Recipe
Make Smoked Brisket Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Wood Chips for Smoking
Optional Sauce
Method
Preparation
- 1
Trim the Brisket
Start by trimming excess fat from the brisket, leaving about 1/4 inch of fat for flavor.
- 2
Prepare the Rub
In a small bowl, mix together salt, black pepper, paprika, garlic powder, and onion powder to create a dry rub.
- 3
Apply the Rub
Generously apply the dry rub all over the brisket, ensuring it's evenly coated. Let it sit at room temperature for about 30 minutes.
Smoking Process
- 4
Soak Wood Chips
Soak hickory wood chips in water for at least 30 minutes before smoking to prevent them from burning up too quickly.
- 5
Preheat Smoker
Preheat your smoker to 225°F (107°C).
- 6
Add Wood Chips
Once the smoker is preheated, add the soaked hickory wood chips to the smoker box.
- 7
Smoke the Brisket
Place the brisket in the smoker, fat side up, and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Resting and Serving
- 8
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute.
- 9
Slice and Serve
Slice against the grain into thin slices. Serve with barbecue sauce and apple cider vinegar on the side, if desired.