Bar B Qued Brisket
Transform your barbecue game with this mouthwatering Bar B Qued Brisket recipe, the ultimate crowd-pleaser for your next backyard feast. This slow-smoked brisket boasts a luscious crust created by a bold dry rub of smoked paprika, garlic powder, onion powder, and brown sugar, while staying incredibly tender and juicy, thanks to its long, low-and-slow cooking process. Infused with smoky hickory or oak and finished with a tangy blend of barbecue sauce, apple cider vinegar, and beef broth, every bite delivers robust, deeply satisfying flavor. Perfect for gatherings, this 5-pound brisket serves up to 8 and pairs beautifully with classic Southern sides or fresh veggies. With easy-to-follow steps and foolproof techniques for achieving fall-apart tenderness, this recipe is your gateway to barbecue perfection. Whether you're a grill master or smoking novice, this is the brisket you'll come back to time and time again!
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 tablespoons Brown sugar
- 1 cup Barbecue sauce
- 1 quarter cup Apple cider vinegar
- 1 cup Beef broth
Instructions
Trim excess fat from the brisket, leaving a thin layer (about 1/4 inch) to help retain moisture.
In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Rub the spice mixture generously over all sides of the brisket. Let it rest at room temperature for 30 minutes to allow the meat to absorb the flavors.
Preheat your smoker or grill to 225°F (110°C) for indirect heat cooking. If using a grill, set it up for two-zone cooking and add wood chips or chunks for smoke flavor (hickory or oak work well).
Place the brisket on the smoker or grill, fat side up, and close the lid. Smoke for about 6 to 8 hours, or until the internal temperature of the brisket reads 165°F (74°C) using a meat thermometer.
In a small bowl, mix the barbecue sauce, apple cider vinegar, and beef broth. Wrap the brisket tightly in aluminum foil and pour half of the mixture over the brisket before sealing.
Place the foil-wrapped brisket back on the smoker or grill and continue cooking for another 2 to 4 hours, or until the internal temperature reaches 200°F to 205°F (93°C to 96°C).
Carefully remove the brisket from the smoker or grill and let it rest, still wrapped in foil, for 30 minutes to 1 hour. This allows the juices to redistribute through the meat.
Slice the brisket against the grain into thin slices and serve with the remaining barbecue sauce mixture on the side.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.9 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
