Description
This smoked brisket recipe delivers tender, juicy meat with a flavorful bark, perfect for any barbecue lover.
Ingredients
Scale
- 1 whole packer brisket (10–14 pounds)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Trim the brisket, removing excess fat but leaving about 1/4 inch for flavor.
- In a bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Rub the spice mixture all over the brisket, ensuring even coverage.
- Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
- Preheat your smoker to 225°F (107°C) and add wood chips according to the manufacturer’s instructions.
- Place the brisket fat side up on the smoker grate and close the lid.
- Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
- Spritz the brisket with beef broth every hour to keep it moist.
- Once the target temperature is reached, wrap the brisket in butcher paper or aluminum foil and let it rest for at least an hour before slicing.
Notes
- For a deeper flavor, consider injecting the brisket with beef broth before seasoning.
- Resting the brisket is crucial for retaining juices; do not skip this step.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 0
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 0
- Fiber: 0
- Protein: 30
- Cholesterol: 80
Keywords: smoked brisket, brisket recipe, barbecue brisket, how to smoke brisket, beef brisket, Texas brisket, smoker recipes