Smoked Brisket
Transform your backyard barbecue into a mouthwatering feast with this tender and flavorful smoked brisket recipe, a true labor of love for any BBQ enthusiast. Featuring a 5-pound cut of beef brisket coated in a bold homemade dry rub of paprika, garlic powder, onion powder, brown sugar, and cracked black pepper, this dish brings together smoky, savory, and slightly sweet flavors. The brisket is slathered with yellow mustard to help the seasoning adhere and then slow-smoked to perfection over hickory or oak wood chunks, creating a tantalizing bark that BBQ lovers crave. With a cook time of 10 hours, this recipe delivers melt-in-your-mouth meat that reaches an ideal internal temperature before being rested for maximum juiciness. Whether served as the centerpiece of a barbecue spread or paired with your favorite sauces and sides, this smoked brisket is a guaranteed crowd-pleaser that embodies the art of low-and-slow cooking. Perfect for gatherings, holidays, or anytime you want to showcase next-level grilling skills, this smoked brisket is the ultimate way to impress family and friends.
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 3 tablespoons Kosher salt
- 3 tablespoons Black pepper
- 2 tablespoons Paprika
- 2 tablespoons Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Brown sugar
- 2 tablespoons Yellow mustard
- 3 pieces Wood chunks (hickory or oak)
Instructions
Trim any excess fat from the brisket, leaving about 1/4 inch of fat cap for flavor and moisture during the cooking process.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to make the dry rub.
Spread a thin layer of yellow mustard over all sides of the brisket. This acts as a binder for the dry rub.
Generously apply the dry rub to all sides of the brisket, pressing it into the meat to ensure it adheres.
Prepare your smoker and preheat it to 225°F. Add the wood chunks to the smoker for flavor.
Place the brisket fat-side up on the smoker grates. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.
Smoke the brisket at 225°F for about 6 hours, or until the internal temperature reaches 165°F. During this time, avoid opening the smoker unnecessarily to maintain consistent heat and smoke.
Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil and return it to the smoker.
Continue cooking the brisket until it reaches an internal temperature of 200–205°F, which will take an additional 3–4 hours.
Remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes to allow the juices to redistribute.
Slice the brisket against the grain into thin slices and serve immediately. Enjoy with your favorite BBQ sauce or as-is for pure smoked brisket perfection.
Nutrition Facts
Calories |
5467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 14228 mg | 619% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 11.3 g | ||
| Protein | 675.8 g | 1352% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 432 mg | 33% | |
| Iron | 72.6 mg | 403% | |
| Potassium | 7339 mg | 156% | |
*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.
