Ultimate Smoked Brisket Recipe
fromtastyathome.comwww.tastyathome.com/smoked-brisket-recipe
This smoked brisket recipe combines expert techniques with flavor-packed seasoning for a truly unforgettable BBQ experience. Learn how to master the perfect smoked brisket with low-and-slow smoking, a special dry rub, and a crucial resting period for tenderness and juicy perfection.
Ingredients
Instructions
In a small bowl, combine kosher salt, freshly ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to create a dry rub.
Pat the brisket dry with paper towels, then apply the dry rub generously on all sides. Let the brisket rest at room temperature for 30 minutes.
Preheat your grill or smoker to 225-250°F using the two-zone method. Add soaked wood chips for smoke flavor.
Place the brisket fat-side up on the cooler side of the grill. Add sautéed onions and garlic on top. Smoke for 1.5 to 2 hours per pound, maintaining a consistent temperature.
After 4-6 hours, wrap the brisket in heavy-duty foil with beef broth (Texas Crutch method) and continue smoking until the internal temperature reaches 195-203°F.
Once done, remove the brisket from heat and let it rest, wrapped, for 30 minutes to 1 hour. Slice against the grain to serve.
Nutrition
- Calories
- 500 kcal
- Carbohydrate Content
- 4 g
- Protein Content
- 50 g
- Fat Content
- 30 g
- Saturated Fat Content
- 10 g
- Cholesterol Content
- 120 mg
- Sodium Content
- 700 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Serving Size
- 1 serving
