Smoked Brisket Recipe: Tender and Flavorful
Smoked Brisket with a tender, flavorful taste.
Ingredients
- 6 lb beef brisket flat cut
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp brown sugar
- ½ tsp cayenne pepper optional
- ¼ cup beef broth
- Wood chips hickory, oak, or mesquite
- Optional: Fresh parsley pickles, barbecue sauce
- Suggested Pairings: Beer coleslaw
Instructions
- Trim brisket; pat dry.
- Mix rub ingredients; taste and adjust seasoning.
- Rub brisket; refrigerate 8–12 hours (optional).
- Preheat smoker to 225°F; add wood chips.
- Smoke brisket 6–8 hours until 165°F, spritzing hourly.
- Wrap in butcher paper; smoke 4–6 hours until 200–205°F.
- Rest in a cooler for 1–2 hours.
- Slice against the grain; serve on a white ceramic platter with parsley.
Notes
- Use a meat thermometer for accuracy.
- Store in the fridge for 4 days or freeze for 3 months.
- Try a spicy or oven-baked variation.
- Pair with cornbread.