Description
A classic smoked beef brisket seasoned with a flavorful dry rub.
Ingredients
Scale
- 1 whole packer brisket (about 12–15 pounds)
- 1 cup kosher salt
- 1 cup packed dark brown sugar
- 1/2 cup paprika
- 1/4 cup granulated garlic
- 1/4 cup granulated onion
- 2 tablespoons black pepper
- 1 tablespoon cayenne pepper
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch.
- In a bowl, combine kosher salt, brown sugar, paprika, granulated garlic, granulated onion, black pepper, and cayenne pepper. Mix well.
- Generously coat the entire brisket with the dry rub.
- Preheat your smoker to 225-250°F (107-121°C).
- Place the brisket in the smoker, fat side up.
- Smoke for 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the brisket is probe-tender.
- Remove the brisket from the smoker and let it rest, wrapped in butcher paper or foil, for at least 1 hour before slicing.
Notes
- For a deeper smoke flavor, you can spritz the brisket with apple cider vinegar or beef broth every hour after the first 4 hours of smoking.
- The resting period is crucial for a juicy brisket. Do not skip it.
- Prep Time: 20 min
- Cook Time: 12 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg
Keywords: smoked brisket, beef brisket, dry rub, BBQ, smoked meat, barbecue, brisket recipe