When it comes to legendary American meat dishes, smoked brisket reigns supreme—especially in Texas. This cut of beef, when smoked low and slow, turns into a tender, juicy, smoky masterpiece with a flavorful bark and melt-in-your-mouth center. Whether you’re a pitmaster or a weekend warrior with a smoker, this recipe will have people lining up for seconds.
🥕 Ingredients (Serves 8–10)
- 10–12 lb whole beef brisket (packer cut, with point and flat)
- Yellow mustard (for binder)
- ¼ cup coarse kosher salt
- ¼ cup coarse black pepper
- 2 tbsp garlic powder
- Optional: 1 tbsp paprika or chili powder for color and flavor
- Wood chips or chunks (oak, hickory, or mesquite recommended)
🍲 Instructions
Prep the Brisket:
- Trim excess fat from the brisket, leaving about ¼ inch fat cap.
- Rub all over with yellow mustard to help the seasoning stick.
- Mix salt, pepper, and garlic powder (plus paprika, if using), then apply generously to all sides. Let sit at room temp for 1 hour.
Fire Up the Smoker:
- Preheat your smoker to 225–250°F using indirect heat. Add wood chips or chunks for smoke flavor.
- Place brisket fat-side up on the grate.
Smoke Low & Slow:
- Smoke for 8–12 hours, depending on size.
- When internal temp hits around 165°F, wrap in butcher paper or foil and continue smoking until internal temp reaches 195–203°F.
\Rest the Meat:
- Let brisket rest (still wrapped) in a cooler or warm oven for at least 1 hour—this allows juices to redistribute.
Slice & Serve:
- Slice against the grain and serve with BBQ sauce, pickles, or on a sandwich bun.
📦 Amazon Must-Haves for Killer Brisket
- 🪵 Smoker Grill (Pellet, Offset, or Electric) – The backbone of brisket perfection.
- 🔪 Brisket Trimming Knife or BBQ Knife Set – Get that cut just right.
- 📏 Meat Thermometer with Probe – Because “feel” only works for seasoned pros.
- 📄 Peach Butcher Paper – Locks in moisture while letting smoke in.
- 🧂 BBQ Rub Kit or Spice Grinder – Customize your seasoning to perfection.
- 🥩 Beef Brisket (Delivered to Your Door) – Get the perfect cut without leaving the house.
- 🧊 Cooler for Resting Meat – Essential for that final rest phase.
Pro Tip: Don’t slice until just before serving. Pre-slicing dries it out fast, and you didn’t wait 12 hours for dry meat!
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