Smoked Brisket
A tender, smoky beef brisket coated in a secret spice rub and smoked low-and-slow to juicy perfection. Perfect for family gatherings or cozy dinners.
Ingredients
- 1 (10-12 lb) whole packer brisket beef brisket trimmed to ¼″ fat cap
- ¼ cup kosher salt kosher salt
- ¼ cup coarsely ground black pepper black pepper
- 2 Tbsp smoked paprika smoked paprika
- 2 Tbsp garlic powder garlic powder
- 1 Tbsp onion powder onion powder
- 1 Tbsp light or dark brown sugar brown sugar
- 1 tsp cayenne pepper cayenne pepper optional, add more for heat
Instructions
- Trim any excess fat from the brisket leaving a ¼″ fat cap.
- Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl.
- Coat the brisket with the spice rub and let it rest for 1 hour at room temperature or overnight in the fridge.
- Set the smoker to 225°F and add soaked wood chips.
- Place the brisket fat-side up on the grill grates and smoke until internal temperature reaches 203°F.
- Wrap the brisket in peach-checked butcher paper or foil at 160°F and continue smoking until done.
- Let the brisket rest for 1 hour before slicing and serving against the grain.
Notes
Using pink butcher paper instead of foil gives a firmer, drier bark. Letting the rub sit for at least an hour enhances flavor. Be patient when smoking and avoid opening the lid too frequently.
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