Description
Delicious smoked brisket with a flavorful dry rub.
Ingredients
Scale
- 1 whole beef brisket (12–15 pounds)
- 1/2 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch.
- Mix all dry rub ingredients together in a bowl.
- Generously rub the mixture all over the brisket, pressing it into the meat.
- Wrap the brisket tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Preheat your smoker to 225°F (107°C).
- Remove the brisket from the refrigerator and unwrap.
- Place the brisket directly on the smoker grates.
- Smoke for 12-15 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 wrap it tightly in butcher paper or foil.
- Let the brisket rest at room temperature for at least 1 hour before slicing against the grain.
Notes
- Use wood chips like oak, hickory, or mesquite for smoking.
- Maintain a consistent smoking temperature throughout the cooking process.
- A water pan in the smoker can help keep the brisket moist.
- Prep Time: 30 minutes
- Cook Time: 12-15 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: smoked brisket, dry rub, beef, barbecue, dad's dry rub