Description
This classic Smoked Brisket recipe delivers tender, flavorful beef infused with smoky goodness. A dry rub of spices enhances the natural taste of the brisket, which is slowly smoked over indirect heat to an ideal internal temperature, making it juicy and perfect for slicing and serving at any cookout or special occasion.
Ingredients
Scale
Dry Rub
- 1 tablespoon kosher salt
- ¼ cup brown sugar
- 1½ tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- 1 teaspoon ground black pepper
Main
- 4 pound brisket flat
Instructions
- Prepare the dry rub: Combine all the seasonings including kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and black pepper in a small dish to create the dry rub mixture.
- Apply the rub: Rub the spice mixture all over the brisket, ensuring every part is evenly coated to infuse the flavors deeply into the meat.
- Optional refrigerate: If time permits, wrap the seasoned brisket tightly in plastic wrap and refrigerate for a couple of hours or overnight to allow the flavors to penetrate further.
- Bring to room temperature and soak wood chips: At least one hour before cooking, remove the brisket from the fridge to come to room temperature. Simultaneously, soak the wood chips in water to prepare for smoking.
- Preheat grill and set smoker box: Fill the smoker box with soaked wood chips and place it on the grill. Preheat the grill to medium heat, about 350-375°F, then reduce heat to low between 225-250°F for smoking.
- Set up indirect heat: Turn off half the burners to create indirect cooking zone. Place the brisket over the unlit burners to cook slowly with the lid closed, ensuring even smoke circulation.
- Smoke the brisket: Grill the brisket covered for approximately 4½ hours or until the internal temperature reaches 200°F, indicating tender and fully cooked meat.
- Rest the brisket: Remove the brisket from the grill and let it rest for at least 45 minutes before slicing to allow the juices to redistribute and keep the meat moist.
Notes
- Soaking the wood chips prevents them from burning too quickly and promotes steady smoke production.
- Maintaining a consistent low temperature is crucial for tender and flavorful brisket.
- Resting the meat is important to retain juices and improve texture.
- Use a meat thermometer to accurately gauge internal temperature for best results.
- Feel free to use your preferred wood chips such as hickory, mesquite, or oak for different smoke flavors.
