This mouthwatering smoked brisket is seasoned with a flavorful rub and slow-cooked to perfection, resulting in tender, juicy meat that’s perfect for sandwiches or served on its own.
Ingredients
- 5-7 pounds whole beef brisket
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon ground mustard
- 1 cup beef broth (for wrapping) (find my broth recipes HERE and HERE)
- Wood chips (hickory or oak) for smoking
Instructions
1. Preheat your smoker to 225°F (107°C).
2. In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and ground mustard to create the rub.
3. Rub the olive oil all over the brisket, then evenly coat the meat with the spice rub, making sure to cover all sides.
4. Place the brisket in the smoker, fat side up, and add wood chips according to your smoker’s instructions.
5. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C) to 205°F (96°C) for optimal tenderness.
6. Once the brisket reaches the desired temperature, wrap it in aluminum foil along with the beef broth to keep it moist and return it to the smoker.
7. Continue to smoke for an additional hour or until the brisket is tender.
8. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing against the grain.
9. Serve with your favorite barbecue sauce or on sandwiches. Enjoy!
Aprile's Kitchen 