This smoked beef brisket recipe is the perfect blend of spices and flavors, resulting in a tender and juicy dish that will tantalize your taste buds. This recipe is easy to follow and produces amazing results every time.
– 10-14 pound whole packer brisket – 2 tablespoon olive oil – 2 tablespoon course salt – ½ tablespoon black pepper – 2 tablespoon brown sugar – 1 tablespoon onion powder – 1 tablespoon garlic powder – 1 tablespoon smoked paprika – ½ tablespoon chili powder – ½ teaspoon dry mustard powder
Trim the brisket: Place the brisket in front of you, fat side down. Remove any silver skin or excess fat from the meat. Flip the brisket over so the fat side is on top. Trim the fat cap down to ¼ inch thickness.
Brush olive oil over the entire brisket.
Combine the spices for the dry rub in a small bowl and mix to combine.
Spread the brisket dry rub evenly over the entire brisket. Return the brisket to the fridge, and allow the dry rub to penetrate the meat for anywhere from 8 to 24 hours.
Remove the brisket from the fridge and allow to come to room temperature for 1 to 2 hours before placing on the smoker.
Preheat the smoker to 225 degrees F. Place the brisket directly on the grill, with the fat side facing up, and the point closest to the heat source.
Insert a probe thermometer into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 165 degrees F. This will take about 5 hours.
Once the brisket reaches 165 degrees F, wrap the brisket in aluminum foil or pink or peach butcher paper. Wrap the paper or foil over the brisket nice and tight, and re-insert the temperature probes.
After the brisket is wrapped, return it to the smoker. Continue to smoke the wrapped brisket until the internal temperature reaches 195-200°F in the thickest part of the meat. This will take approximately 2 hours.
Next, remove the brisket from the smoker and place it in a cooler. Close the lid of the cooler, and let the brisket rest until the temperature comes down to 170 degrees F. This will take another 2 hours.
Once the interior meat temperature reaches 170 degrees F, remove the brisket from the cooler. Place the meat on a large cutting board and remove the foil or butcher paper.
Slice the brisket against the grain with a sharp knife. You will want to do thin slices, about the width of a chopstick. You will have to keep turning the brisket so you keep slicing against the grain.
Serve the brisket immediately to your guests with a side of BBQ sauce and your favorite sides.