Description
This smoked brisket recipe will give you a juicy, flavorful brisket with a perfect bark. Ideal for any barbecue or special occasion.
Ingredients
Scale
- 1 whole brisket (about 10–12 lbs)
- 2 tablespoons kosher salt
- 2 tablespoons 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 (hickory or oak) for smoking
Instructions
- Trim the brisket of excess fat, leaving about 1/4 inch of fat on one side.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Rub the spice mixture all over the brisket, making sure to cover all sides evenly.
- Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, or overnight.
- Preheat your smoker to 225°F (107°C).
- Add wood chips to the smoker according to the manufacturer’s instructions.
- Place the brisket on the smoker, fat side up, and smoke for about 10 hours, or until the internal temperature reaches 195°F (90°C).
- Every hour, spritz the brisket with beef broth to keep it moist.
- Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in butcher paper or aluminum foil.
- Let the brisket rest for at least 30 minutes before slicing and serving.
Notes
- For the best flavor, use high-quality meat and fresh spices.
- Adjust the cooking time based on the size of the brisket and your smoker’s temperature.
- Allowing the brisket to rest is crucial for juicy slices.
Nutrition
- Calories: 350
- Sugar: 0
- Sodium: 500
- Fat: 20
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 100
Keywords: smoked brisket, barbecue brisket, how to smoke brisket, brisket recipe, smoked meat