Brisket Recipe
Slow-cooked and smoked brisket served with BBQ sauce.
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Ingredients
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Meat
Dry Rub
BBQ Sauce
Method
Preparation of Brisket
- 1
Prepare the Dry Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
- 2
Apply the Dry Rub
Rub the dry rub mixture all over the brisket, ensuring it's evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 8 hours, or overnight for best results.
Cooking the Brisket
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips of your choice, such as hickory or oak, for a nice smoky flavor.
- 4
Smoke the Brisket
Remove the brisket from the refrigerator and let it come to room temperature. Place the brisket in the smoker fat side up and smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C).
- 5
Wrap the Brisket
Once the brisket reaches an internal temperature of 165°F (74°C), wrap it in butcher paper or aluminum foil to retain moisture and continue cooking until it reaches 195°F (90°C).
- 6
Rest the Brisket
Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This helps the juices redistribute throughout the meat.
Preparing the BBQ Sauce
- 7
Mix the BBQ Sauce Ingredients
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until well combined.
- 8
Simmer the BBQ Sauce
Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly.
Serving
- 9
Slice and Serve
Slice the brisket against the grain into thin slices. Serve hot with the homemade BBQ sauce on the side.