Description
This Smoked Beef Brisket recipe delivers a tender, flavorful brisket with a smoky crust and juicy interior, perfect for a crowd. The brisket is generously rubbed with a spice blend and slow-smoked to perfection, then rested to ensure maximum juiciness and tenderness.
Ingredients
Scale
Brisket Rub
- 10-12 lbs beef brisket
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and black pepper to taste
Sauce
- 2 cups beef broth
- 1/4 cup Worcestershire sauce
Instructions
- Preheat Smoker: Preheat your smoker or grill to 225°F (107°C) to create the ideal low and slow cooking environment for the brisket.
- Prepare Rub: In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure an even distribution of spices.
- Apply Rub: Generously rub the spice mixture all over the beef brisket to fully coat it. This rub will form a flavorful bark during smoking.
- Marinate: Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least one hour or ideally overnight to allow the flavors to penetrate the meat.
- Smoke Brisket: Place the brisket on the grill grate with the fat side up. Add wood chips to the smoker or grill to create smoke. Close the lid and smoke the brisket for approximately 1 hour per pound, maintaining the temperature at 225°F (107°C).
- Monitor Temperature: After several hours, check the internal temperature of the brisket using a meat thermometer. The target is around 195°F (90°C) for fork-tender meat that will be juicy and easy to slice.
- Rest Meat: Remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least one hour. This rest time allows the juices to redistribute throughout the meat for optimal tenderness and flavor.
- Serve: Slice the brisket against the grain and serve it with your favorite sides. Optionally, prepare a sauce by combining beef broth and Worcestershire sauce for drizzling.
Notes
- Using wood chips adds authentic smoky flavor; popular options include hickory or oak.
- Wrapping in plastic wrap for marination is key for deep seasoning.
- Resting the brisket after smoking prevents dry meat and enhances juiciness.
- Internal temperature is critical for determining doneness; 195°F yields tender brisket.
- Keep the smoker temperature steady at 225°F for consistent low and slow cooking.
