How to Make BBQ Brisket | H-E-B Recipe

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Start with a 7-8 pound brisket.

Trim the brisket as desired, but leave a fat cap on to baste the meat as it cooks.

Prepare a rub with brown sugar, mustard powder, chili powder, onion powder, celery salt, kosher salt, garlic powder, black pepper, smoked paprika, and cumin.

Mix the rub ingredients well, breaking up the brown sugar.

Apply some of the rub to the brisket, creating a dry brine.

Wrap the brisket snugly in plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Soak 8-10 cups of apple wood in water.

Preheat the smoker to a temperature between 175°F and 200°F (79°C to 93°C).

Add the soaked wood chips to the smoker with ashen white coals.

Place the brisket directly on the smoker rack and put a tray underneath to catch the juices.

Close the smoker lid to seal in the smoke.

Monitor the smoker, adding new coals and wood chips as needed about once an hour.

After 3-4 hours of cooking, baste the brisket with apple cider vinegar to maintain moisture.

Cook the brisket for about 10 hours total.

Carefully remove the brisket from the smoker and place it on a cutting board.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary