Beef Brisket Recipe
Tender beef brisket smoked to perfection.
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Ingredients
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Meat
Dry Rub
Smoking Wood
Liquid
Method
Preparation
Prepare the Brisket
Trim excess fat from the beef brisket to ensure even cooking. Rinse under cold water and pat dry with paper towels.
Make the Dry Rub
In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well until fully combined.
Apply the Rub
Generously coat the brisket with the dry rub mixture, making sure to cover all sides. Wrap in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
Smoking Process
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
Add Wood Chips
Once the smoker is ready, drain the wood chips and add them to the smoker box or directly onto the coals.
Place the Brisket in the Smoker
Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes. Then, place the brisket in the smoker fat side up.
Add Liquid
Mix beef broth and Worcestershire sauce together. After the first hour of smoking, spritz the brisket with the beef broth mixture every hour to keep it moist.
Smoke the Brisket
Smoke the brisket for approximately 1.5 hours per pound, or until it reaches an internal temperature of 195°F (90°C).
Rest the Brisket
Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing.