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Tender Smoked Brisket Recipe Easy Low and Slow Barbecue Perfection

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This tender smoked brisket recipe delivers juicy, flavorful meat with a rich, peppery crust and smoky flavor. Perfect for family gatherings and backyard barbecues, it uses simple ingredients and a low and slow smoking method for barbecue perfection.

Ingredients

Scale
  • 5 to 6 pounds whole packer beef brisket with both flat and point muscles
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper, freshly cracked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil or mustard (as a binder)
  • 3–4 wood chunks for smoking (hickory or oak preferred)

Instructions

  1. Trim excess fat from the brisket, leaving about a 1/4-inch fat cap. Remove any silver skin or hard chunks (10-15 minutes).
  2. Rub the brisket all over with olive oil or mustard to help the dry rub stick.
  3. Mix kosher salt, cracked black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl.
  4. Generously coat the brisket with the dry rub, pressing it into the meat.
  5. Preheat the smoker to 225°F. Add wood chunks for smoke flavor (20-30 minutes if starting cold).
  6. Place the brisket fat side up on the grates away from direct heat. Smoke for 4-5 hours, maintaining 225°F.
  7. When internal temperature reaches about 160°F and bark is set, wrap brisket tightly in butcher paper or aluminum foil.
  8. Return wrapped brisket to smoker and continue cooking until internal temperature reaches 203°F (about 4-5 more hours).
  9. Remove brisket from smoker and let rest, still wrapped, for at least 1 hour.
  10. Slice brisket against the grain into 1/4-inch thick slices and serve.

Notes

Keep a spray bottle of apple cider vinegar and water handy to spritz the brisket every hour before wrapping to maintain moisture and add subtle tang. Maintain steady smoker temperature at 225°F to avoid drying out the meat. Resting the brisket for at least 1 hour after smoking is crucial for juicy tenderness. Slice against the grain for best texture. Use hickory or oak wood chunks for classic smoke flavor; fruitwoods like apple or cherry can be used for milder smoke.

Nutrition

Keywords: smoked brisket, barbecue, low and slow, smoked meat, Texas brisket, smoked beef, backyard barbecue, smoked brisket recipe

Find it online: https://bitefuljoy.com/tender-smoked-brisket-recipe-easy-low-and-slow-barbecue-perfection/