Beef Brisket Recipe
Smoked slow and low until fork-tender with our Western NC BBQ sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brisket
Trim any excess fat from the brisket. Rinse and pat dry.
- 2
Season the Brisket
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the brisket.
- 3
Marinate
Place the seasoned brisket in a large resealable bag. Pour in Worcestershire sauce and apple cider vinegar. Seal the bag, ensuring the brisket is well coated. Marinate in the refrigerator for at least 4 hours or overnight for best results.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips for smoking.
- 5
Smoke the Brisket
Remove the brisket from the marinade and let it come to room temperature. Place the brisket in the smoker, fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 6
Rest and Serve
Once cooked, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing. Serve with your favorite Western NC BBQ sauce.