Smokey and the Brisket
Get ready to elevate your barbecue game with "Smokey and the Brisket," a mouthwatering masterpiece that brings bold, smoky flavors to your table. This recipe starts with a tender, five-pound beef brisket, expertly seasoned with a homemade dry rub featuring smoked paprika, garlic powder, brown sugar, and a hint of chili and mustard powders for depth. Infused with liquid smoke and slow-cooked to perfection over six to eight hours, either in a smoker or oven, this brisket boasts incredible tenderness and a rich, caramelized crust. Paired with apple cider vinegar and beef broth for added moisture, every bite is packed with tangy goodness and smoky allure. Perfect for serving a crowd, "Smokey and the Brisket" highlights the art of slow cooking for flavor-packed results—ideal for weekend gatherings, cookouts, or special occasions.
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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 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 0.25 cup apple cider vinegar
- 1 cup beef broth
- 2 teaspoons liquid smoke
- 2 tablespoons olive oil
Instructions
Trim excess fat from the brisket, leaving about 1/4-inch of fat for flavor and moisture.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, ground cumin, chili powder, and mustard powder to create the dry rub.
Rub the olive oil evenly over the entire brisket, then generously coat it with the dry rub, pressing it into the meat to adhere. Set the brisket aside at room temperature for 30 minutes to allow the flavors to penetrate.
Meanwhile, in a small bowl, combine the apple cider vinegar and liquid smoke. Set aside.
Preheat your smoker or oven to 225°F (107°C). If using a smoker, ensure it's loaded with your wood of choice (e.g., hickory, mesquite, or oak) for the smoky flavor.
In a roasting pan or disposable aluminum pan, pour the apple cider vinegar mixture and beef broth. Place a wire rack on top of the pan, and set the brisket on the rack, fat side up. This allows the brisket to cook evenly and the drippings to flavor the liquid underneath.
Place the pan on the smoker or in the oven, and cook for 6-8 hours, or until the internal temperature of the brisket reaches 195°F (90°C) for tender, sliceable meat, or 203°F (95°C) for pull-apart meat.
During the cooking process, check every 2 hours to ensure there is sufficient liquid in the pan. Add more beef broth or water if needed to maintain moisture.
Once the brisket reaches the desired temperature, remove it from the smoker or oven. Wrap it tightly in aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
Slice the brisket against the grain for tender cuts. Serve with your favorite sides and enjoy the smoky, succulent flavors!
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.7 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 889 mg | 19% | |
*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.
