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Smoked Brisket
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Smoked Brisket

This smoked brisket recipe guides you through preparing and smoking a 16-pound beef brisket to tender, juicy perfection with a rich smoky flavor. It balances simplicity and authentic BBQ flavor for an impressive meal.
Prep Time45 minutes
Cook Time16 hours
Total Time16 hours 45 minutes
Course: Main Course
Cuisine: American, Barbecue
Keyword: BBQ, Brisket, grilling, Slow Cooked, Smoked
Servings: 12 servings

Ingredients

  • 1 whole beef brisket about 16 pounds, excess fat trimmed to about 1/4 inch thickness
  • 1/4 cup kosher salt
  • 1/4 cup coarsely ground black pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper optional, for a mild kick
  • 1/2 cup apple cider vinegar for spritzing
  • wood chips or chunks oak, hickory, or pecan are excellent choices
  • olive oil or mustard for coating the brisket before the rub

Instructions

  • Start by trimming the brisket. Remove any excess hard fat from the brisket, leaving about 1/4 inch of fat cap to keep the meat moist during smoking. Pat the brisket dry with paper towels. Lightly coat the entire brisket with olive oil or mustard to help the dry rub adhere.
  • In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, and cayenne pepper if using. Mix thoroughly to ensure an even distribution of spices.
  • Generously apply the dry rub over the entire brisket, pressing it into the meat to form a nice crust. Cover the brisket with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to penetrate deeply.
  • Preheat your smoker to 225°F (107°C). Add your chosen wood chips or chunks to the smoker box or directly on the coals for a consistent, clean smoke. Oak, hickory, or pecan woods are wonderful for brisket, offering a balanced smoky flavor.
  • Place the brisket on the smoker fat side up. This way, as the fat melts, it bastes the meat. Maintain a steady temperature of 225°F throughout the cooking process. Every hour or so, spritz the brisket lightly with apple cider vinegar to keep it moist and enhance the bark.
  • Smoke the brisket until the internal temperature reaches about 195-203°F (90-95°C). This typically takes about 1 to 1.5 hours per pound, so expect 16-24 hours of smoking time. Patience is key—low and slow is the mantra for tender brisket.
  • Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. Let it rest in a cooler or warm place for at least 1 hour. Resting allows the juices to redistribute, giving you a moist and tender bite.
  • Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sides, sauces, or enjoy it on its own to savor the pure smoky flavor.

Equipment

  • Smoker
  • Meat Thermometer
  • Bowl
  • Plastic Wrap
  • Butcher Paper or Aluminum Foil

Notes

Trim the fat carefully to avoid greasy texture but keep enough to retain moisture. Maintain consistent smoker temperature and use a reliable thermometer. Spritz with apple cider vinegar during cooking to keep moist. Resting is essential for tenderness. Experiment with different woods and rub variations for unique flavors. Don’t rush the low and slow cooking process for the best results.