Smoked Bbq Brisket
Indulge in the rich, smoky flavors of a perfectly cooked Smoked BBQ Brisket, a true barbecue masterpiece that's both tender and packed with bold seasoning. This recipe begins with a 12-pound packer-cut brisket, expertly trimmed and coated in a flavorful dry rub featuring kosher salt, coarsely ground black pepper, garlic powder, paprika, and brown sugar, with yellow mustard as the base for a deep, caramelized bark. Slow-smoked over hickory, oak, or pecan wood chunks at 250°F, this brisket achieves its mouthwatering texture and signature smoky aroma with the help of a spritz of apple cider vinegar and water to lock in moisture. Wrapped and smoked to perfection until the internal temperature reaches 200°-205°F, the result is a melt-in-your-mouth dish that rests for optimal juiciness. Slice it against the grain and serve this show-stopping brisket as the centerpiece of your next gathering, paired with classic BBQ sides and your favorite tangy barbecue sauce for a true Southern-style feast.
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Recipe Information
Ingredients
- 12 lbs Beef brisket (packer cut)
- 3 tbsp Kosher salt
- 3 tbsp Black pepper (coarsely ground)
- 2 tbsp Garlic powder
- 2 tbsp Paprika
- 2 tbsp Brown sugar
- 1 cup Yellow mustard
- 1 cup Apple cider vinegar
- 1 cup Water
- 3 pieces Wood chunks (hickory, oak, or pecan)
Instructions
Trim the brisket, leaving about 1/4 inch of fat on the fat cap. This helps keep the meat moist during smoking while avoiding overly thick fat layers.
Prepare the dry rub by mixing kosher salt, black pepper, garlic powder, paprika, and brown sugar in a small bowl.
Rub the brisket with a thin layer of yellow mustard to help the dry rub stick. Evenly coat the brisket with the dry rub, ensuring all surfaces are covered.
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors penetrate the meat.
Preheat your smoker to 250°F. Add wood chunks for smoke flavor, such as hickory, oak, or pecan, to the smoker.
Combine apple cider vinegar and water in a spray bottle. This will be used to keep the brisket moist during smoking.
Place the brisket fat-side up on the smoker grates. Close the lid and smoke for 5-6 hours, spraying the brisket with the vinegar-water mixture every hour.
After 5-6 hours, or when the brisket reaches an internal temperature of around 165°F, wrap the brisket tightly in butcher paper or aluminum foil to prevent it from drying out.
Return the wrapped brisket to the smoker and continue smoking for another 6-8 hours, or until the internal temperature reaches 200°-205°F and the meat is tender when probed.
Remove the brisket from the smoker and let it rest, still wrapped, for 1-2 hours. This allows the juices to redistribute throughout the meat.
After resting, slice the brisket against the grain into pencil-thick slices. Serve with your favorite BBQ sauce and enjoy!
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.6 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1730 mg | 37% | |
*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.
