Barbecued Beef Brisket
Sink your teeth into the smoky, tender perfection of barbecued beef brisket, a true star of low-and-slow cooking. This recipe combines a rich blend of spices like smoked paprika, garlic powder, and a hint of cayenne pepper to create a flavorful dry rub that transforms a 5-pound brisket into a barbecue masterpiece. After marinating overnight, the brisket is slow-smoked for up to 10 hours with your choice of hickory, mesquite, or oak wood chips, infusing every bite with deep, savory smokiness. The meat emerges perfectly tender, juicy, and ready to be sliced against the grain for melt-in-your-mouth results. Ideal for family gatherings or backyard cookouts, this brisket is best served with a side of barbecue sauce and a generous helping of accolades from your guests. Whether you're a seasoned pitmaster or a first-time smoker, this barbecued beef brisket recipe is your ticket to achieving barbecue brilliance.
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Recipe Information
Ingredients
- 5 lb Beef brisket
- 2 tbsp Smoked paprika
- 2 tbsp Brown sugar
- 1 tbsp Black pepper
- 1.5 tbsp Salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
- 2 tbsp Olive oil
- 2 cups Wood chips (hickory, mesquite, or oak)
- 1 cup Barbecue sauce
Instructions
Trim excess fat from the brisket, leaving about 1/4 inch of fat on top for flavor and moisture during cooking.
In a small bowl, combine smoked paprika, brown sugar, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Pat the brisket dry with paper towels, then coat it evenly with olive oil to help the spices adhere.
Rub the dry rub mixture generously over the brisket, ensuring it's fully coated on all sides. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your smoker to 225°F (107°C). If you’re using a charcoal grill, set it up for indirect cooking and maintain a consistent temperature of 225°F.
Soak the wood chips in water for 30 minutes to prevent them from burning too quickly. Add them to the smoker or grill according to your equipment’s instructions to create a steady stream of smoke.
Place the brisket fat-side up on the smoker grate. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.
Smoke the brisket for approximately 8-10 hours, maintaining a steady temperature of 225°F. The internal temperature of the brisket should reach 203°F for ideal tenderness.
Every hour or so, check the smoker temperature and add more wood chips or fuel as needed to maintain consistent heat and smoke.
Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for 30-60 minutes to allow the juices to redistribute.
Slice the brisket against the grain into 1/4-inch thick slices for maximum tenderness. Serve with barbecue sauce on the side or drizzled on top.
Nutrition Facts
Calories |
6144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 22002 mg | 957% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 109.6 g | ||
| Protein | 674.1 g | 1348% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 438 mg | 34% | |
| Iron | 69.9 mg | 388% | |
| Potassium | 7704 mg | 164% | |
*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.
