Description
This smoked beef brisket is the ultimate BBQ centerpiece, featuring a tender, juicy interior and a peppery, smoky bark. Perfect for weekend cookouts, holidays, or anytime you want to impress, this recipe walks you through the art of low-and-slow smoking for unbeatable flavor.
Ingredients
1 whole packer brisket (10–14 lbs), trimmed
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 tablespoon garlic powder
1 tablespoon paprika (optional)
Yellow mustard (optional, as binder)
Wood chips or chunks (oak, hickory, or mesquite)
Instructions
- Trim the brisket, leaving about 1/4 inch of the fat cap intact. Remove silver skin and hard fat.
- Pat the meat dry. Coat with yellow mustard if using, then apply the dry rub evenly on all sides.
- Preheat the smoker to 225°F (107°C) using your preferred wood.
- Smoke the brisket fat-side up for 6 hours or until internal temperature reaches 165°F (74°C), spritzing hourly after the first 3 hours.
- Wrap the brisket in butcher paper or foil and return to smoker until internal temp reaches 200–205°F (93–96°C).
- Rest wrapped brisket for at least 1 hour in a cooler or warm oven.
- Slice against the grain and serve.
- Prep Time: 30 minutes
- Cook Time: 12–15 hours (including resting)
- Category: Dinner