Smoked Brisket Recipe

A tender and flavorful smoked brisket that's perfect for family gatherings.

The smoked brisket is a staple in American BBQ cuisine, celebrated for its rich flavor and tender texture. This recipe will guide you through the intricate process of preparing a smoked brisket that will leave your guests asking for more. Whether you're a seasoned pitmaster or a novice to the smoking world, this detailed guide provides all the knowledge you need to master this BBQ classic.

Smoking a brisket is a labor of love that requires patience and precision. From selecting the right cut of meat to the post-cook resting period, each step plays a critical role in achieving the perfect smoked brisket. Let’s embark on this culinary journey together and make a smoked brisket that will be the star of your BBQ feast.

Ingredients

• 1 whole packer brisket (10-12 pounds)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons brown sugar
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon mustard powder
• Wood chips (hickory or oak, preferably)
• Yellow mustard (for binder)

Nutrition

Calories: ~500 calories

Instructions

1. Select and Prepare the Brisket: Begin by selecting a whole packer brisket from your butcher. This cut includes both the flat and the point. Inspect the meat for good marbling, which will contribute to its tenderness and flavor. Trim any excess fat from the brisket, leaving a 1/4 inch layer on the top for moisture and flavor retention.
2. Prepare the Dry Rub: In a medium bowl, combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, brown sugar, cumin, chili powder, and mustard powder. Mix well until all spices are thoroughly combined.
3. Apply the Binder and Rub: Coat the brisket evenly with a thin layer of yellow mustard. This will act as a binder to help the dry rub adhere to the meat. Generously apply the dry rub on all sides of the brisket, ensuring that it is evenly covered. Let the brisket sit at room temperature for 1 hour, allowing the rub to penetrate the meat.
4. Preheat Your Smoker: Preheat your smoker to 225°F (107°C). If you’re using a charcoal smoker, light the charcoal and let it burn until covered with gray ash, then add your wood chips. For electric or pellet smokers, simply set the temperature.
5. Smoke the Brisket: Place the brisket on the smoker grate, fat side up. Insert a meat thermometer into the thickest part of the brisket to monitor temperature. Close the smoker lid and maintain a steady temperature of 225°F. Smoke the brisket for approximately 6-8 hours or until it reaches an internal temperature of 165°F (74°C). During this time, avoid opening the smoker frequently as it releases the heat and smoke.
6. Wrap the Brisket: Once the brisket reaches 165°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or aluminum foil to protect it from drying out and to help it cook evenly. Return the wrapped brisket to the smoker and continue to cook.
7. Finish Smoking the Brisket: Continue to smoke the brisket until it reaches an internal temperature of 203°F (95°C). This will typically take an additional 5-6 hours. The brisket is done when it is tender and a probe goes in with little resistance.
8. Rest the Brisket: Once fully cooked, remove the brisket from the smoker. Keep it wrapped and place it in a cooler or an insulated box to rest for at least 1-2 hours. This resting period allows the juices to redistribute throughout the brisket, ensuring a moist and flavorful result.
9. Slice and Serve: After the resting period, unwrap the brisket and place it on a cutting board. Slice the brisket against the grain into pencil-thick slices. Serve immediately with your favorite BBQ sides and sauces.

Enjoy your smoked brisket with your friends and family. The key to a perfect smoked brisket is patience and attention to detail. Make sure to monitor the temperature closely and allow ample time for resting. Happy smoking!