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Smoked Brisket

This smoked brisket features a thick cut of well-trimmed beef slow-cooked over hickory or oak wood chips, developing a dark, crackly bark and tender, smoky interior. The process involves applying a flavorful dry rub, smoking the meat to an optimal temperature, and resting it to ensure juicy, pull-apart tenderness. The final result is a visually striking, flavorful crust with melt-in-your-mouth meat inside.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: Barbecue
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 5-6 pounds beef brisket well-trimmed with fat cap
  • 2 tablespoons coarse salt for dry rub
  • 2 tablespoons black pepper coarse grind
  • 1 tablespoon paprika smoked or sweet
  • 1/2 teaspoon cayenne pepper adjust to taste
  • Wood chips N/A hickory or oak wood chips soaked for 30 minutes if desired
  • Mustard or olive oil N/A binder to help rub stick
  • 1 water pan water or apple juice to maintain humidity
  • 195-205 °F internal temperature for perfect doneness

Equipment

  • Smoker
  • Meat thermometer

Method
 

  1. Pat the brisket dry and spread a thin layer of mustard or olive oil all over the surface, which helps the rub adhere evenly.
  2. Mix the coarse salt, black pepper, paprika, and cayenne pepper in a bowl to create your dry rub.
  3. Generously apply the dry rub all over the brisket, pressing it into the meat so it sticks well and forms an even coating.
  4. Preheat your smoker to a steady 225°F and add soaked wood chips to generate smoke.
  5. Place the brisket fat-side up on the smoker grates, and insert a meat thermometer into the thickest part of the meat.
  6. Maintain a steady temperature by adjusting vents and adding more wood chips as needed, and smoke the brisket for about 4-5 hours or until the bark is dark and crackly.
  7. Wrap the brisket tightly in aluminum foil or butcher paper once the bark has formed to retain moisture and continue smoking until the internal temperature reaches 195-205°F, which takes about 3-4 more hours.
  8. Remove the brisket from the smoker and let it rest, wrapped, for at least 30 minutes to allow juices to redistribute.
  9. Unwrap the brisket, then slice against the grain with a sharp knife, revealing tender, smoky slices with a flavorful crust.
  10. Serve the brisket hot, with the smoky crust and juicy interior, and enjoy the rich flavors of this slow-cooked masterpiece.