Slow Smoked Brisket Recipe
Seasoned & Sliced, Toby's BBQ Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket and Seasoning
Method
Preparation and Cooking
- 1
Prepare the Brisket
Start by trimming any excess fat from the brisket, leaving a thin layer of fat to help keep the meat moist during cooking.
- 2
Make the Rub
In a small bowl, combine the coarse kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well to create a spice rub.
- 3
Season the Brisket
Generously apply the spice rub all over the brisket, making sure to cover all sides. Wrap the brisket in plastic wrap and refrigerate for at least 1 hour, or preferably overnight to let the flavors penetrate the meat.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips such as hickory or oak for a rich smoky flavor.
- 5
- 6
Wrap the Brisket (Optional)
After about 5 hours of smoking, you may choose to wrap the brisket in butcher paper or aluminum foil. This helps to retain moisture and speed up the cooking process.
- 7
Check for Doneness
Use a meat thermometer to check the internal temperature of the brisket. It should reach at least 195°F (90°C) for optimal tenderness.
- 8
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat.
- 9
Serve with BBQ Sauce
Slice the brisket against the grain and serve with Toby's BBQ Sauce on the side.