Description
This smoked beef brisket recipe turns a tough cut of meat into something tender, juicy, and rich with smoky flavor. Perfect for weekend BBQs or any time you want to impress.
Ingredients
1 whole packer brisket (10–14 lbs)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 tablespoon garlic powder (optional)
1 tablespoon paprika (optional)
1 tablespoon mustard or olive oil (optional binder)
Wood chunks or chips (preferably post oak)
Instructions
1. Trim excess fat from the brisket, leaving about 1/4 inch of fat.
2. Rub a thin layer of mustard or olive oil on the brisket (optional), then apply the salt and pepper rub.
3. Let the brisket rest at room temperature while the smoker preheats.
4. Preheat your smoker to 225°F and add wood chunks or chips.
5. Place the brisket fat-side up on the smoker and cook undisturbed for about 6 hours or until internal temp reaches 165°F.
6. Wrap the brisket in butcher paper or foil and return to the smoker.
7. Continue cooking until internal temp reaches 200–205°F and it feels tender when probed.
8. Remove from smoker and rest wrapped in a cooler or warm oven for at least 1 hour.
9. Slice against the grain and serve.
Notes
Store leftovers wrapped or in airtight containers for up to 4 days in the fridge, or freeze for up to 3 months.
Reheat gently in foil in the oven or by steaming for best results.
Nutrition per 6 oz serving: 420 calories, 36g protein, 28g fat, 11g saturated fat, 0g carbohydrates, 0g sugar, 480mg sodium, 115mg cholesterol.
Nutrition
- Serving Size: 6 oz
- Calories: 420
- Sugar: 0
- Sodium: 480
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 36
- Cholesterol: 115
Keywords: smoked brisket, BBQ brisket, Texas brisket