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RECIPES

Smoked Beef Brisket

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Smoked Beef Brisket

 

Ingredients:

  • For the Brisket:
    • 1 whole beef brisket (10-12 pounds), trimmed
    • 1/4 cup olive oil or mustard (as a binder)
  • For the Dry Rub:
    • 1/4 cup kosher salt
    • 1/4 cup black pepper
    • 2 tablespoons paprika
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 1 tablespoon brown sugar
    • 1 tablespoon chili powder
    • 1 teaspoon cayenne pepper (optional, for heat)
  • For the Spritz (Optional):
    • 1 cup apple juice or apple cider vinegar
    • 1 cup water
  • For the BBQ Sauce (Optional):
    • 1 cup ketchup
    • 1/2 cup apple cider vinegar
    • 1/4 cup brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper to taste

Instructions:

  1. Prepare the Brisket:
    • Trim any excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture.
    • Rub the brisket with olive oil or mustard to help the dry rub adhere.
  2. Make the Dry Rub:
    • In a bowl, combine all the dry rub ingredients.
    • Generously apply the dry rub all over the brisket, ensuring it is well-coated.
  3. Preheat the Smoker:
    • Preheat your smoker to 225°F (107°C) using your choice of wood (oak, hickory, or mesquite are great options).
  4. Smoke the Brisket:
    • Place the brisket on the smoker, fat side up.
    • Insert a meat thermometer into the thickest part of the brisket.
    • Close the lid and smoke until the internal temperature reaches about 160°F (71°C), which may take 6-8 hours.
  5. Spritz the Brisket (Optional):
    • Mix apple juice and water in a spray bottle.
    • Every hour, spritz the brisket to keep it moist.
  6. Wrap the Brisket:
    • Once the brisket reaches an internal temperature of 160°F, wrap it tightly in butcher paper or aluminum foil.
    • Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 203°F (95°C), which may take an additional 4-6 hours.
  7. Rest the Brisket:
    • Remove the brisket from the smoker and let it rest in the wrap for at least 1 hour before slicing. This allows the juices to redistribute.
  8. Make the BBQ Sauce (Optional):
    • In a saucepan, combine all the BBQ sauce ingredients.
    • Simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens.
    • Adjust seasoning to taste.
  9. Serve:
    • Slice the brisket against the grain into 1/4 inch thick slices.
    • Serve with BBQ sauce on the side, if desired.

Enjoy your perfectly smoked and tender beef brisket!

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