The One and Only Barbecued Brisket
Achieve barbecue nirvana with "The One and Only Barbecued Brisket," a showstopping recipe that delivers tender, smoky, and incredibly flavorful results. This dish features a generous six-pound cut of beef brisket, expertly seasoned with a bold dry rub of paprika, garlic powder, brown sugar, cayenne, and more. Slow-smoked to perfection using aromatic wood chips like oak or hickory, the brisket forms a rich, caramelized bark while staying juicy on the inside, thanks to spritzes of apple cider vinegar and water. With just 30 minutes of prep and a low-and-slow cook time of 8 hours, this recipe is a labor of love guaranteed to pay off big at your next backyard barbecue. Serve with tangy barbecue sauce and classic sides like baked beans or cornbread for a meal that’s as unforgettable as the smoky aroma wafting from the grill. Perfect for feeding a crowd, this barbecue brisket is your ultimate guide to mastering the art of smoking meat.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 pounds Beef brisket (flat cut or whole packer)
- 2 tablespoons Kosher salt
- 2 tablespoons Black pepper, freshly ground
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Brown sugar
- 1 teaspoon Cayenne pepper
- 3 tablespoons Yellow mustard (optional)
- 1 cup Apple cider vinegar
- 1 cup Water
- 1.5 cups Barbecue sauce (your favorite brand or homemade)
- 2 cups Wood chips (oak, hickory, or mesquite)
Instructions
Trim any excess fat from the brisket, leaving about 1/4 inch of fat on top to keep it moist during cooking.
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create the dry rub.
Optional: Coat the brisket with a layer of yellow mustard to help the rub adhere and enhance flavor.
Generously apply the dry rub all over the brisket, ensuring an even coating on all sides. Let it sit at room temperature for 30-60 minutes, or refrigerate overnight for stronger flavor.
Prepare your smoker or grill for indirect cooking at 250°F (120°C). Add your wood chips to the smoker box or directly onto the coals for a smoky flavor.
Place the brisket on the smoker, fat-side up, and close the lid. Maintain a consistent temperature of 250°F (120°C) throughout the cooking process.
In a small bowl, mix apple cider vinegar and water. Use this mixture to occasionally spritz the brisket every hour to keep it moist and deepen the flavor.
Smoke the brisket for approximately 6-8 hours, or until it reaches an internal temperature of 195°F (90°C) and develops a dark, caramelized crust (known as "bark").
Once cooked, remove the brisket from the smoker and wrap tightly in butcher paper or aluminum foil. Allow it to rest for 1 hour to redistribute the juices.
Slice the brisket against the grain into thin slices. Serve with your favorite barbecue sauce on the side or brushed on top.
Enjoy your tender, flavorful barbecued brisket with classic sides like coleslaw, baked beans, or cornbread.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 23.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1108 mg | 24% | |
*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.
