There's something truly special about a well-prepared smoked beef brisket. With its tender, melt-in-your-mouth texture and rich, smoky flavor, this traditional recipe is a surefire crowd-pleaser for any gathering. Let's dive into this step-by-step guide that'll have you smoking brisket like a pro in no time!
Beef brisket: The star of the show, brisket is a cut that becomes incredibly tender when smoked slow and low. Look for one with a nice layer of fat on top.
Kosher salt and black pepper: These basics are essential for seasoning, enhancing the natural flavors of the beef.
Paprika: Adds a subtle sweetness and vibrant color to the rub.
Garlic powder and onion powder: These give the brisket a savory depth and complexity.
Cayenne pepper: Just a touch for a mild kick of heat.
Mustard: Acts as a binding agent for the rub and adds a slight tanginess.
Apple cider vinegar and water: Used for spritzing, these keep the brisket moist and add a hint of acidity.
Hickory wood chips: The key to achieving that traditional smoky flavor.
Serve this smoked brisket with a side of tangy coleslaw and some warm, buttery cornbread. For a complete barbecue feast, add baked beans and a fresh green salad. And don't forget the pickles for a bit of crunch and acidity!
First, you'll want to start by trimming the brisket. Remove any excess fat, but leave about a quarter-inch fat cap on top. This helps keep the meat juicy during the long smoking process.
Next, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a bowl. This dry rub is going to work wonders on your brisket.
Coat the brisket with mustard, making sure to cover all sides. Then, apply the dry rub generously. Don't be shy here; you want every inch of that brisket to be well seasoned.
Preheat your smoker to 225°F and add your hickory wood chips to the smoker box. Place the brisket fat-side up on the smoker rack. This ensures that as the fat renders, it bastes the meat, keeping it succulent.
The brisket needs to smoke for a total of about 10 hours, but after the first 6 hours, you'll want to wrap it in butcher paper or foil. Before you do that, mix your apple cider vinegar and water in a spray bottle and give the brisket a good spritz every hour. This keeps it moist and adds flavor.
Continue smoking the wrapped brisket for another 4 hours or until the internal temperature reaches 195°F. This step is crucial as it ensures the brisket is tender and fully cooked.
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Resting allows the juices to redistribute, making for a more flavorful bite.
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