Hickory Smoked Brisket
Indulge in the smoky, tender perfection of this Hickory Smoked Brisket—a barbecue lover’s dream come true. This recipe features a generous 10-pound beef brisket coated in a flavorful spice rub made with kosher salt, black pepper, garlic powder, paprika, cayenne, and a touch of brown sugar, all bound by a tangy yellow mustard base. Slow-smoked for hours over rich hickory wood chunks at a steady 225°F, this brisket develops a mouthwatering bark on the outside while staying juicy and melt-in-your-mouth tender on the inside. Wrapped mid-cook to lock in moisture and rested for optimal juiciness, it’s the ultimate centerpiece for any barbecue feast. Perfect for backyard gatherings, smoky BBQ parties, or as a satisfying meal served with your favorite sides, this recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 10 pounds Beef brisket
- 3 tablespoons Kosher salt
- 3 tablespoons Black pepper
- 2 tablespoons Garlic powder
- 2 tablespoons Paprika
- 1 teaspoon Cayenne pepper
- 2 tablespoons Brown sugar
- 2 tablespoons Yellow mustard
- 4 cups Hickory wood chunks
Instructions
Trim your brisket by removing excess fat, leaving a 1/4-inch fat cap for moisture and flavor. Pat the brisket dry with paper towels.
In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, cayenne pepper, and brown sugar to create a spice rub.
Using your hands, coat the brisket evenly with yellow mustard to act as a binder for the spice rub. Sprinkle the spice rub generously on the brisket, pressing it into the surface to ensure it adheres.
Wrap the seasoned brisket in plastic wrap and refrigerate for 8-12 hours (overnight) to allow the flavors to penetrate the meat.
Prepare your smoker by setting it to 225°F (107°C) using indirect heat. Add hickory wood chunks to the smoker for flavor.
Place the brisket in the smoker fat-side up. Insert a meat thermometer into the thickest part of the meat to monitor internal temperature.
Smoke the brisket for about 1.5 to 2 hours per pound, maintaining a consistent smoker temperature of 225°F. Replenish wood chunks as needed to keep the smoke steady.
After the internal temperature of the brisket reaches 165°F (approximately 6 hours), wrap it tightly in butcher paper or aluminum foil to prevent it from drying out while continuing to smoke.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (approximately another 6 hours).
Once the brisket is done, remove it from the smoker and let it rest, still wrapped, for at least 1 hour to allow the juices to redistribute.
Unwrap the brisket and slice against the grain into thin slices. Serve immediately with your favorite BBQ sauce or sides.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 70% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1387 mg | 30% | |
*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.
