Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Smoked Beef Brisket (Everything You Need to Know) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 40 reviews

This smoked beef brisket recipe provides a comprehensive guide to creating a tender, flavorful brisket using low and slow smoking techniques. Seasoned with a simple rub of coarse salt, ground pepper, and garlic powder, the brisket is smoked to perfection, wrapped in butcher paper midway for maximum moisture retention and tenderness. Ideal for BBQ enthusiasts, this method ensures a juicy, smoky, and satisfying brisket experience.

  • Total Time: 12 hours 20 minutes
  • Yield: 10-12 servings

Ingredients

Brisket

  • 12 lb whole beef brisket

Rub

  • 2 tbsp coarse salt
  • 2 tbsp ground black pepper
  • 1 tbsp garlic powder

Instructions

  1. Trim the Brisket: Trim any excess fat off the brisket and remove the silver skin to prepare the meat for seasoning and smoking.
  2. Prepare the Rub: In a small bowl, combine 2 tablespoons of coarse salt, 2 tablespoons of ground pepper, and 1 tablespoon of garlic powder. Use your hands to generously rub all sides of the brisket with this mixture, ensuring even coverage.
  3. Marinate: Place the rubbed brisket in the refrigerator and allow it to marinate overnight. This helps the flavors penetrate the meat deeply.
  4. Preheat the Smoker: Add wood chips or chunks of your choice to the smoker and preheat it to 225°F (about 107°C) for authentic smoky flavor.
  5. Initial Smoking: Place the brisket inside the smoker, close the lid, and smoke until the internal temperature reaches 165°F (about 74°C). This typically takes approximately 6 to 8 hours.
  6. Wrap the Brisket: Wrap the brisket tightly in a large piece of butcher paper to retain moisture while allowing it to breathe, then place it back on the smoker.
  7. Continue Smoking: Smoke the wrapped brisket for an additional 6 hours or until the internal temperature reaches 195°F (about 90°C), which ensures tenderness.
  8. Rest the Brisket: Remove the brisket from the smoker and let it rest for about one hour. Resting allows juices to redistribute within the meat.
  9. Slice and Serve: After resting, slice the brisket against the grain, serve, and enjoy your perfectly smoked beef brisket.

Notes

  • Use a meat thermometer to monitor internal temperatures accurately.
  • Wood chips like hickory, oak, or mesquite complement brisket well for authentic smoky flavor.
  • Wrapping the brisket in butcher paper rather than foil helps maintain a better bark texture.
  • Allow the brisket to rest fully before slicing to retain juices and tenderness.
  • If you prefer a spicier rub, add cayenne or smoked paprika to the seasoning blend.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 12-14 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://allyumcooks.com/smoked-beef-brisket-everything-you-need-to-know-recipe/