Smoked Brisket
This smoked brisket recipe delivers tender, melt-in-your-mouth beef with a rich, smoky flavor that rivals your favorite barbecue joint. The homemade spice rub infuses the meat with savory goodness, ensuring every bite is packed with flavor.
Slow-smoking the brisket at a low temperature results in juicy, perfectly cooked beef that is easily sliced and ready for serving. The slow process might take time, but the delicious end result makes it all worth it.
For a truly impressive meal, serve the brisket with your favorite BBQ sauce and savor the mouthwatering taste of tender smoked beef, ideal for any occasion.
Smoked Brisket Recipe – Ingredients
A quality brisket, whether a packer, point, or flat cut, forms the foundation of this mouthwatering dish, delivering a rich, beefy flavor that shines through after hours of slow smoking.
The BBQ rub, a perfectly balanced blend of spices, infuses the meat with deep, savory notes, creating a flavorful crust that enhances each slice of tender brisket.
A good BBQ sauce completes the dish, adding a sweet and tangy layer that complements the smoky beef, bringing the entire experience together in perfect harmony.
Smoked Brisket Recipe: Tips, Serving Suggestions & FAQs
Recipe Tips
- Perfect Fat Removal
When trimming the brisket, ensure you leave about a quarter-inch of fat. This helps keep the meat juicy during the long smoking process. Removing too much fat can result in dry brisket, while too little will cause excessive grease. Balance is key! - Use Peach Butcher Paper for Wrapping
For the best results, wrap the brisket in peach butcher paper rather than aluminum foil. This method allows the meat to absorb more smoke, creating a deeper, richer flavor. It also retains the meat’s juices without making it soggy, ensuring that your brisket remains tender and flavorful. - Monitor the Internal Temperature Closely
The internal temperature of the brisket is critical for achieving the perfect texture. When smoking, aim for an internal temperature of 170°F to 200°F. A meat thermometer will help ensure you’re on track. If you notice the brisket is reaching 200°F earlier than expected, reduce the smoker’s heat to avoid overcooking.
What to Serve with Smoked Brisket
- Classic Coleslaw
A fresh, crunchy coleslaw is a perfect complement to smoked brisket. Its tangy, creamy texture contrasts beautifully with the rich, smoky beef, adding a refreshing balance to each bite. Serve it alongside your brisket for a satisfying, well-rounded meal. - Grilled Vegetables
Pair your brisket with a medley of grilled vegetables such as bell peppers, zucchini, and onions. The smoky flavor from the grill enhances the vegetables, providing a savory contrast to the tender brisket. This combination brings out the best of both the meat and the vegetables. - Cornbread
A slice of moist, buttery cornbread makes an ideal accompaniment to smoked brisket. The subtle sweetness and light texture of the cornbread pair wonderfully with the savory richness of the brisket. Add a drizzle of honey or a dollop of butter for extra indulgence.
FAQ
- How long does it take to smoke brisket?
Smoking brisket can take anywhere from 10 to 15 hours, depending on the size of the cut and the smoker’s temperature. On average, expect to smoke the brisket at 250°F for about 4-5 hours until it reaches 170°F, then another 9-10 hours until it hits 200°F. - Can I use a different cut of beef for this recipe?
While this recipe works best with a brisket, you can use other cuts such as a chuck roast. Keep in mind that different cuts may require adjusted cooking times and may yield slightly different textures and flavors. - Do I have to wrap the brisket in butcher paper?
Wrapping the brisket in peach butcher paper is recommended for optimal flavor and moisture retention. However, if you don’t have it, aluminum foil will work as an alternative, though it may result in a slightly different texture. - How do I store leftover smoked brisket?
To store leftover brisket, wrap it tightly in plastic wrap or foil and refrigerate it for up to 3-4 days. For longer storage, freeze the brisket. To reheat, use low heat to prevent drying out, or gently smoke it again for a few hours to restore its flavor.
Smoked Brisket Recipe
This smoked brisket recipe results in tender, flavorful beef coated with a homemade spice rub and slow-smoked to perfection. The end product is a mouthwatering barbecue delight that rivals the best restaurant brisket.
Ingredients
- 1 brisket 10-13 pounds, which can be a packer, point, or flat cut
- 1 cup BBQ rub sufficient to fully coat the meat
- BBQ sauce for serving
Instructions
- Begin by trimming excess fat from the brisket. Remove the majority of the fat cap, particularly if you’re using a point or packer cut. Trim the remaining fat to a thickness of approximately 1/4 to 1/3 inch, revealing the beef beneath.
- Generously apply the BBQ rub to the entire surface of the brisket, ensuring an even coating. Once coated, cover the brisket and refrigerate it for 10-12 hours to allow the flavors to meld.
- Preheat the smoker to 250°F. Insert a meat thermometer into the thickest part of the brisket, ensuring it’s inserted into the meat and not the fat. Place the brisket fat side down in the smoker. Smoke until the internal temperature reaches 170°F, which should take around 4-5 hours.
- Once the brisket has reached 170°F, remove it from the smoker and wrap it tightly in either foil or peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 200°F, typically requiring 9-10 hours. For faster cooking, you may increase the smoker’s temperature to 275°F during the final stages of smoking.
- After the brisket reaches 200°F, take it out of the smoker and allow it to rest, covered, for 10 minutes. Then, uncover and let it rest for an additional 5 minutes.
- Slice the brisket against the grain. If excessive juices pool while slicing, let it rest for a few more minutes before serving. Serve with BBQ sauce for a complete experience.
Notes
Using peach butcher paper instead of aluminum foil helps preserve the brisket’s smoky flavor while locking in moisture.
A sharp knife is essential for cutting even, tender slices of brisket.
Due to the long smoking process, it’s best to start early to ensure the brisket is ready in time.
A sharp knife is essential for cutting even, tender slices of brisket.
Due to the long smoking process, it’s best to start early to ensure the brisket is ready in time.
