Impress your guests with this easy and deliciously tender Smoked Brisket recipe!
Table of Contents
This smoked brisket recipe is dedicated to my brother-in-law who turned me on to smoked meats. I’ll never forget pulling up the drive and seeing his behemoth of a smoker with that silky haze swirling to the sky. It was a thing of beauty. But the most beautiful part? The brisket lying in the center of the grill. From that point on, I was hooked. And after you cut yourself a slice, I’m guessing you’ll be hooked, too—that is, if you aren’t already.
Look at the ingredient list and you won’t notice anything special, just the usual spices found in most kitchen cabinets. But it’s this simple spice rub that creates the savory and smoky taste everyone loves. Trust me when I say that it’s all you need. Your meat’s natural juices will do the rest!
For more delicious barbecue recipes, check out our easy air fryer BBQ chicken thighs and juicy country-style pork ribs!
Is Smoked Brisket Healthy?
Like most red meats, smoked brisket offers lots of protein and essential vitamins like B12 and zinc. That said, brisket is a fatty cut, so it’s high in calories and cholesterol. Now, you could trim more of the fat before cooking, but be forewarned—you need the fat to tenderize the meat. My advice to you is to enjoy your smoked brisket as is. Everything in moderation, right?
What’s a brisket cut?
Brisket comes from the breast of the cow, which means it carries a lot of connective tissue. This should not to be confused with fat! While fat is essential for tenderizing the meat, the collagen in the connective tissue is even more critical to the smoking process. Your smoker slowly breaks down the collagen until it becomes gelatin. This gelatin helps retain the meat’s moisture, producing a succulent and juicy cut. That’s why slow cooking it in a smoker makes the brisket so tender and flavorful.
INGREDIENTS
- 1 whole packer brisket, trimmed
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper, freshly ground
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
INSTRUCTIONS
Season
Rub the brisket with a blend of spices.
Smoke
Slowly smoke the brisket to tender perfection.
Rest & Serve
Let the brisket rest before slicing and serving.
Devour!
FAQs & Tips
You can make the brisket ahead of time, but I wouldn’t go more than four days in advance. After smoking, let it cool for at least 45 minutes (depending on the size). Wrap it tightly in foil and refrigerate. You can also freeze it for up to 3 months. Wrap it first then put it in a freezer-safe bag. Let it thaw in the fridge overnight. You can then reheat it in the oven (reheating the meat in the microwave could make it tough, so be warned).
It’s really up to your taste preference. Personally, I like strong, smoky flavors, so I’d go with either hickory or oak. For a milder taste, fruitwoods like apple or cherry work nicely.
I would avoid that! You’ll want to thaw the meat first; otherwise, the brisket won’t absorb the rub and smoke flavors.
Serving Suggestions
I like to serve smoked brisket with classic barbecue sides like coleslaw, potato salad and corn on the cob. For a refreshing twist, swap the coleslaw for a tangy German cucumber salad. And you can never go wrong with roasted vegetables. We have loads of great sides on FFF, so be sure to check them out.
Ingredients
- 1 whole packer brisket trimmed
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper freshly ground
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
Instructions
- Prepare the brisket by placing it fat cap down in a large pan.
- Mix together the salt, pepper, garlic powder, onion powder, and smoked paprika to create the dry rub.
- Generously apply the dry rub onto all sides of the brisket.
- Preheat your smoker to 225°F and add your choice of wood chips for smoking.
- Place the brisket in the smoker, fat cap up, and smoke until the internal temperature reaches 195°F to 205°F, typically about 1 to 1.5 hours per pound.
- Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, wrapped in foil, for at least 1 hour before slicing.
- Slice the brisket against the grain and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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