Perfect Smoked Brisket
About This Recipe
Low and slow Texas-style brisket with a beautiful bark and tender interior. This recipe will teach you how to achieve the perfect smoke ring and that coveted bark that makes brisket legendary.
Ingredients
- 1 whole packer brisket (12-15 lbs)
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional)
- Oak wood chunks or chips
Instructions
- 1
Trim the brisket fat cap to 1/4 inch thickness. Remove any silver skin from the meat side.
- 2
Mix all dry rub ingredients in a bowl. Apply generously to all surfaces of the brisket.
- 3
Wrap in plastic wrap and refrigerate for 12-24 hours to allow the rub to penetrate.
- 4
Remove brisket from refrigerator 1 hour before cooking to bring to room temperature.
- 5
Preheat your smoker to 225°F and add oak wood for smoke.
- 6
Place brisket fat-side down on the smoker grates. Insert probe thermometer into thickest part.
- 7
Smoke for 6-8 hours until internal temperature reaches 165°F (the stall).
- 8
Wrap brisket in butcher paper or foil. Return to smoker.
- 9
Continue cooking until internal temperature reaches 203°F (probe should slide in like butter).
- 10
Remove from smoker and let rest for 2 hours before slicing against the grain.
🔥 Recipe Details
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