Description
This Smoked Beef Brisket recipe delivers tender, flavorful meat infused with a smoky aroma and spiced rub. Perfectly smoked at low heat for several hours, the brisket becomes fork-tender and juicy, making it an ideal centerpiece for gatherings and barbecue lovers.
Ingredients
Scale
Brisket Rub
- 10-12 lbs beef brisket
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and black pepper to taste
Sauce
- 2 cups beef broth
- 1/4 cup Worcestershire sauce
Instructions
- Preheat the Smoker: Preheat your smoker or grill to 225°F (107°C), establishing a low and steady heat ideal for long, slow smoking.
- Prepare the Rub: In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create a flavorful seasoning blend.
- Season the Brisket: Generously rub the spice mixture all over the beef brisket, ensuring even coverage on all sides.
- Refrigerate: Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least one hour, or preferably overnight, to allow the flavors to penetrate deeply.
- Smoking Setup: Place the brisket fat side up on the grill grate of your smoker or grill. Add wood chips to the smoker box or directly on the coals to create smoke for flavor infusion, then close the lid to maintain temperature.
- Smoke the Brisket: Smoke the brisket for about one hour per pound, maintaining a consistent temperature of 225°F (107°C). This slow cooking will tenderize the meat and develop deep smoky flavor.
- Check the Temperature: After several hours, use a meat thermometer to check the internal temperature. The brisket is done when it reaches approximately 195°F (90°C), indicating it is fork-tender.
- Rest the Meat: Remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least one hour to allow juices to redistribute, resulting in a moist, tender final product.
- Preparing the Sauce (optional): While the brisket rests, combine beef broth and Worcestershire sauce in a saucepan and simmer gently for 5-10 minutes to make a flavorful sauce to serve alongside the brisket.
- Slice and Serve: After resting, slice the brisket against the grain and serve with your prepared sauce or preferred sides.
Notes
- For best results, use hardwood chips like hickory or oak for smoking to enhance the brisket’s flavor.
- Resting the brisket is crucial to allow the meat fibers to relax and retain moisture.
- Make sure to monitor the smoker temperature closely to maintain consistent low heat throughout the cooking process.
- If you do not have a smoker, a grill set up for indirect heat with wood chips can be used as an alternative method.
- The cooking time varies based on the brisket size; plan for approximately 1 hour of smoking per pound.
