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Smoked Brisket
Indulge in the irresistible tenderness and flavor of this smoked brisket, a true masterpiece of low-and-slow cooking. The rich, smoky aroma will transport you to a Texas barbecue pit, where this beloved dish originated. Perfect for gatherings or cozy family dinners, this brisket is a crowd-pleaser that showcases the art of smoking meat. Pair it with classic sides like coleslaw or baked beans for a complete feast that will leave your guests raving.
Ingredients
- Brisket
- 5-6 pounds, trimmed
- Wood chips (hickory or mesquite)
- 2-3 cups, soaked in water for at least 30 minutes
- Salt
- 2 tablespoons
- Black pepper
- 1 tablespoon
- Garlic powder
- 1 tablespoon
- Onion powder
- 1 tablespoon
- Paprika
- 1 tablespoon
- Cayenne pepper
- 1 teaspoon
- Barbecue sauce
- 1 cup (for serving)
Instructions
- Preheat your smoker to 225°F (107°C).
- Trim any excess fat from the brisket, leaving about 1/4 inch for flavor and moisture retention.
- In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a robust dry rub.
- Generously rub the spice mixture all over the brisket, ensuring it is evenly coated to maximize flavor absorption.
- Place the brisket on the smoker, fat side up, to allow the juices to baste the meat during cooking. Close the lid tightly.
- Smoke the brisket for approximately 1 hour per pound, monitoring the internal temperature with a meat thermometer until it reaches 195°F (90°C) for ideal tenderness.
- While smoking, add the soaked wood chips to the smoker every hour to maintain a steady smoke.
- Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest for 30 minutes under foil to allow the juices to redistribute.
- Slice the brisket against the grain into thin slices and serve with barbecue sauce on the side.
Tips
- For added flavor, experiment with different wood chips like cherry or apple for a sweeter smoke.
- If you prefer a spicier kick, increase the cayenne pepper in the dry rub.
- Consider wrapping the brisket in butcher paper halfway through the cooking process to enhance moisture retention while still allowing the bark to form.
Dietary Information
Servings: 8 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 5-6 hours Calories: 450 Fat: 30g Carbs: 3g Protein: 40g Sodium: 800mg Sugar: 0g
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