Beef Brisket Smoker Recipe: A Flavorful Journey to Perfect BBQ
Master the art of smoking beef brisket with this step-by-step recipe. Perfectly seasoned, slow-smoked, and tender, it’s a BBQ masterpiece for any occasion.
Ingredients
- 1 whole beef brisket 12-14 pounds, untrimmed
- ¼ cup coarse kosher salt
- ¼ cup coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 cup apple cider vinegar for spritzing
- 2 cups beef broth for wrapping
Instructions
- Trim the Brisket: The brisket is trimmed of excess fat, leaving about ¼ inch to keep the meat moist during smoking. The fat cap is left intact to protect the meat from drying out.
- Season Generously: A dry rub is created by mixing kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder. The brisket is coated evenly on all sides, ensuring the seasoning adheres well.
- Preheat the Smoker: The smoker is preheated to 225°F (107°C). Wood chunks or chips, such as hickory or oak, are added for a robust smoky flavor.
- Smoke the Brisket: The brisket is placed on the smoker grates, fat side up. It is smoked for 6-8 hours, or until the internal temperature reaches 165°F (74°C). During this time, the brisket is spritzed with apple cider vinegar every hour to keep it moist.
- Wrap and Continue Cooking: Once the brisket reaches 165°F, it is wrapped in butcher paper or aluminum foil with beef broth to create a steamy environment. The brisket is returned to the smoker and cooked until the internal temperature reaches 203°F (95°C).
- Rest and Slice: The brisket is removed from the smoker and allowed to rest for at least 1 hour. This step ensures the juices redistribute throughout the meat. It is then sliced against the grain for maximum tenderness.