Smoked Beef Brisket Recipe | Low & Slow BBQ Brisket That’s Juicy & Tender.

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

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

Trim the fat cap of the brisket down to about 1/4 inch thick.

Mix together 1/4 cup of brown sugar, 1/4 cup of kosher salt, and 1/4 cup of black pepper.

Add 2 tablespoons each of paprika, garlic powder, and onion powder to the mixture.

Incorporate 1 tablespoon of ground mustard, 1 tablespoon of chili powder, and a pinch of cayenne pepper if desired.

Rub the spice mixture generously on all sides of the brisket, ensuring every inch is coated.

Let the seasoned brisket sit at room temperature for about 30 to 60 minutes.

Preheat the smoker to a consistent temperature between 225°F to 250°F.

If using a charcoal or offset smoker, ensure the coals are hot and add wood chunks or chips.

Fill a water pan in the smoker with water or apple cider vinegar to maintain moisture.

Place the brisket fat side up on the smoker grates.

Close the lid and maintain a consistent temperature of 225°F to 250°F throughout the cooking process.

Monitor the brisket's internal temperature and spritz it with apple cider vinegar every hour.

Check the internal temperature after several hours, aiming for about 160°F.

If the brisket hits the stall, wrap it in butcher paper or aluminum foil to retain moisture and speed up cooking.

Continue cooking until the internal temperature reaches 200°F to 205°F.

Remove the brisket from the smoker and let it rest wrapped for at least 30 to 60 minutes.

Unwrap the brisket and let it sit for a few minutes before slicing.

Slice the brisket starting with the flat portion against the grain.

Move to the point of the brisket and slice against the grain as well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary