Description
A detailed guide to preparing a perfectly smoked brisket.
Ingredients
Scale
- 1 whole brisket (10–12 pounds)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 cup beef broth
- Wood chips (hickory or oak)
Instructions
- Trim excess fat from the brisket, leaving a thin layer for moisture.
- Mix salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl.
- Rub the spice mixture generously over the brisket.
- Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
- Prepare your smoker to a steady 225°F using wood chips.
- Place the brisket fat side up on the smoker rack.
- Smoke for 1.5 hours per pound, maintaining temperature and moisture.
- After 6 hours, spritz the brisket with beef broth every hour.
- Cook until the internal temperature reaches 195°F for slicing or 203°F for pulling.
- Remove from smoker and let rest for at least 30 minutes before slicing.
Notes
- For a sweeter flavor, add brown sugar to the rub.
- Consider using a water pan in the smoker for added moisture.
- Brisket can be served with barbecue sauce or traditional sides like coleslaw.
- Prep Time: 12 hours
- Cook Time: 12-15 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: brisket recipes, smoked brisket, barbecue brisket