Smoked beef brisket is a tender, flavorful cut of beef that’s been slow-cooked over wood chips until it melts in your mouth.
Ready to transform a slab of beef into a smoky slice of heaven? Buckle up, brisket lovers! Here you’ll find step-by-step guidance, no cryptic cook-talk, just delicious results. Get your smoker fired up and let’s brisket!
Smoked Beef Brisket
Prepare your taste buds for a symphony of smoky, juicy, and tender brisket that will make your barbecue the talk of the town. This smoked beef brisket recipe is the perfect way to show off your pitmaster skills—and yes, it’s worth every second.
- Cooking Method: Smoking
- Prep Time: 30 minutes
- Cook Time: 10-12 hours
- Cuisine Type: American BBQ
Ingredients
- 1 whole beef brisket (10-12 lbs)
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 cups beef broth
- Wood chunks (hickory or oak)
Cooking Instructions
- Trim the brisket, removing excess fat but leaving about ¼ inch for flavor.
- Combine kosher salt, black pepper, garlic powder, and onion powder in a bowl to create your rub.
- Generously season the brisket with the rub, making sure to cover all sides.
- Preheat your smoker to 225°F using hickory or oak wood chunks for that smoky goodness.
- Place the brisket on the smoker, fat side up, and close the lid. Maintain a steady temperature of 225°F.
- Smoke the brisket for 6-8 hours, until it reaches an internal temperature of 165°F. Pro tip: don’t keep peeking! You’re not spying on a heist.
- Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil.
- Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 203°F. This will take an additional 4-6 hours.
- Remove the brisket from the smoker and let it rest for at least 1 hour, still wrapped, to allow the juices to redistribute. Resist the urge to snack!
- Slice against the grain and serve. Prepare for applause.
Suggestions
- Alternative Ingredients: Mix the rub with some brown sugar for a sweeter bark, or add smoked paprika for extra depth.
- Garnishing Options: Serve with pickled jalapeños, red onions, or a tangy coleslaw to add some zing.
- Cooking Tips: Use a meat thermometer to ensure accuracy. Low and slow is key, so keep that temperature steady and resist shortcut urges!
