Ingredients of Smoked Brisket
1 whole beef brisket (10-12 pounds)
1/4 cup kosher salt
1/4 cup coarse black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional for a bit of heat)
1/4 cup mustard (as a binder)
Wood chips or chunks (oak, hickory, or mesquite work best)
1 cup apple cider vinegar
1 cup water
Instructions for making Smoked Brisket:
Prepare the Brisket:
Trim the brisket, leaving about 1/4 inch of fat on the fatty side. This will help keep the meat moist during the long smoking process.
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper (if using).
Rub the brisket with mustard to help the seasoning adhere, then generously apply the dry rub mixture, making sure to cover the entire brisket.
Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Add your choice of wood chips or chunks to the smoker. Oak, hickory, or mesquite are great options for brisket.
Smoke the Brisket:
Place the brisket on the smoker with the fat side up, allowing the fat to render and baste the meat as it cooks.
Smoke the brisket for about 6-8 hours, or until it reaches an internal temperature of 165°F (74°C). Maintain a consistent temperature in the smoker and avoid opening the lid too often.
Wrap the Brisket:
Once the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. This step, often called the “Texas Crutch,” helps retain moisture and speeds up the cooking process.
Place the wrapped brisket back in the smoker and continue smoking until it reaches an internal temperature of 200-205°F (93-96°C). This can take another 4-6 hours.
Rest the Brisket:
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Slice and Serve:
After resting, unwrap the brisket and slice it against the grain into 1/4-inch thick slices. Serve the smoked brisket with your favorite barbecue sauce, or enjoy it as is to savor the rich, smoky flavor.
Tips:
Bark Formation: For a better bark, spritz the brisket with a mixture of apple cider vinegar and water every hour during the first half of the smoking process.
Wood Choice: Experiment with different wood combinations to find your favorite flavor profile.
Patience is Key: Smoking brisket is a slow process, but the tender, flavorful results are worth the wait!
Enjoy your delicious, melt-in-your-mouth smoked brisket, perfect for any barbecue gathering or as a flavorful centerpiece for your next meal.
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