Brisket recipe

[Tedday2223]

This recipe will guide you through the steps to achieve a perfectly smoked, juicy, and flavorful brisket that will impress your family and friends at any gathering. Renowned for its rich flavor and tender texture, when cooked properly, brisket becomes a melt-in-your-mouth delicacy.

Ingredients​

• 1 whole beef brisket (10-12 pounds)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons brown sugar
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (oak, hickory, or your preference) for smoking

Instructions​

1. Preparation:
   • Trim the brisket, removing excess fat but leaving a 1/4-inch layer for moisture and flavor.
   • In a bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, mustard powder, chili powder, and cayenne pepper (if using).
2. Seasoning:
   • Generously rub the spice mixture all over the brisket, ensuring it is evenly coated.
   • Let the brisket rest at room temperature for about an hour, allowing the rub to penetrate the meat.
3. Smoking:
   • Preheat your smoker to 225°F (107°C). Add your preferred wood chips for smoking.
   • Place the brisket in the smoker with the fat side up. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches 165°F (74°C).
4. Wrapping:
   • Once the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.
   • Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), which may take an additional 4-6 hours.
5. Resting:
   • Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour. This allows the juices to redistribute throughout the meat.
6. Serving:
   • Unwrap the brisket and slice it against the grain into 1/4-inch thick slices.
   • Serve with your favorite barbecue sauce, pickles, and sides.

By following this recipe, you'll create a delicious smoked brisket that showcases the perfect balance of smoky, savory, and slightly sweet flavors. Whether you're a seasoned pitmaster or a novice cook, this brisket will undoubtedly become a favorite at your BBQ gatherings, leaving your guests craving more. Enjoy!

 

[aurora]

This smoked brisket recipe is a labor of love for BBQ fans! The spices and slow cooking promise a mouthwatering brisket!

 

[Kento Nanami]

That brisket recipe sounds amazing! Smoking it low and slow with those spices will definitely make it a hit at any BBQ. Thanks for sharing... can't wait to try it out!

 

[corbin]

This recipe will guide you through the steps to achieve a perfectly smoked, juicy, and flavorful brisket that will impress your family and friends at any gathering. Renowned for its rich flavor and tender texture, when cooked properly, brisket becomes a melt-in-your-mouth delicacy.

Ingredients​

• 1 whole beef brisket (10-12 pounds)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons brown sugar
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional for heat)
• Wood chips (oak, hickory, or your preference) for smoking

Instructions​

1. Preparation:
   • Trim the brisket, removing excess fat but leaving a 1/4-inch layer for moisture and flavor.
   • In a bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, mustard powder, chili powder, and cayenne pepper (if using).
2. Seasoning:
   • Generously rub the spice mixture all over the brisket, ensuring it is evenly coated.
   • Let the brisket rest at room temperature for about an hour, allowing the rub to penetrate the meat.
3. Smoking:
   • Preheat your smoker to 225°F (107°C). Add your preferred wood chips for smoking.
   • Place the brisket in the smoker with the fat side up. Close the lid and smoke for about 6-8 hours, or until the internal temperature reaches 165°F (74°C).
4. Wrapping:
   • Once the brisket reaches 165°F, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil.
   • Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), which may take an additional 4-6 hours.
5. Resting:
   • Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour. This allows the juices to redistribute throughout the meat.
6. Serving:
   • Unwrap the brisket and slice it against the grain into 1/4-inch thick slices.
   • Serve with your favorite barbecue sauce, pickles, and sides.

By following this recipe, you'll create a delicious smoked brisket that showcases the perfect balance of smoky, savory, and slightly sweet flavors. Whether you're a seasoned pitmaster or a novice cook, this brisket will undoubtedly become a favorite at your BBQ gatherings, leaving your guests craving more. Enjoy!

View attachment 4808

A good brisket recipe is always a win! Low and slow is the way to go.