Use this recipe from Thermal Tips to savor the deep, smokey flavor of perfectly smoked brisket. The natural flavors are enhanced by the spice rub, and slow smoking produces a result that is juicy and tender.
Ingredients: 1 whole beef brisket 10-12 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak.
Instructions: Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, ensuring an even distribution on all sides. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors penetrate. Preheat your smoker to 225F 107C using hickory or oak wood for added flavor. Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat. Maintain a consistent temperature and smoke until the internal temperature reaches 200-205F 93-96C, approximately 1.5 hours per pound. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve. Enjoy your perfectly smoked brisket!
Prep Time: 20 minutes
Cook Time: 15 minutes
LISANNE PETRACCA PH.D.