This tender and flavorful smoked brisket is seasoned with a dry rub and cooked low and slow for melt-in-your-mouth goodness. Ideal for sandwiches or served with sides, it’s a barbecue staple that’s perfect for gatherings. Once you try it, you’ll never want to go back!
Recipe card
Smoked Brisket
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
BBQ
Servings
12
Prep Time
30 minutes
Cook Time
12 hours
This tender and flavorful smoked brisket is seasoned with a dry rub and cooked low and slow for melt-in-your-mouth goodness. Ideal for sandwiches or served with sides, it’s a barbecue staple that’s perfect for gatherings. Once you try it, you’ll never want to go back!
Ingredients
- 15 lb beef brisket
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup garlic
Directions
- Trim the brisket using a boning knife, removing silver skin, 1/4 off the fat cap, remove hard edges, and round off the brisket so it cooks evenly.
- Mix salt, pepper, and garlic, then rub over the brisket. Use All Y'All rub as a premade salt, pepper, and garlic seasoning. Refrigerate overnight or for a few hours minimum.
- Preheat the smoker to 225°F (107°C) using post oak wood chunks. Place the brisket on the smoker. Spritz the brisket after hour 2 with 50/50 water and beef broth. Smoke the brisket for 10-12 hours until the internal temperature reaches 203°F or is prob tender. You can put brisket in a foil boat between 170-180°F internal temperature to help you speed up the cook to get through the stall.
- Rest brisket for 2 hours with beef tallow inside the wrap before slicing. Allow the brisket to come down to 160 degrees before 2 hour rest. You can wrap in foil, or butcher paper and then wrap in a towel in a cooler for the rest.
