Traditional Smoked Brisket

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 8
★★★★★
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If you're looking for a recipe that will transform a simple cut of beef into a melt-in-your-mouth masterpiece, this Traditional Smoked Brisket is your go-to. With just the right blend of spices and the magic of slow smoking, you'll be amazed at how something so simple can turn out so spectacular.

Ingredients for Traditional Smoked Brisket

Beef brisket is the star of the show, and its rich, beefy flavor gets better the longer it cooks. The kosher salt and black pepper form the base of our rub, enhancing the natural taste of the beef. Garlic powder and onion powder add depth, while paprika brings a subtle smokiness to the rub itself. For moisture and tang, a combination of apple cider vinegar and beef broth is spritzed throughout cooking. Finally, a hint of Worcestershire sauce adds umami, making the flavors pop.

Tips & Tricks

  • Use a meat thermometer for accurate temperature readings — it's your best friend for this recipe.
  • Resist the urge to check the brisket too often; keeping the smoker closed maintains a steady temperature.
  • Let it rest! The resting phase is crucial for tender, juicy brisket.

Serving Suggestions

Pair this smoked brisket with classic sides like creamy coleslaw or buttery cornbread for a true barbecue experience. Consider serving with tangy pickles or a side of homemade barbecue sauce for an extra kick.

Frequently Asked Questions

Can I use a different type of smoker?
Absolutely! Whether you have a pellet, electric, or charcoal smoker, the key is maintaining a consistent 225°F.
What if I can't find kosher salt?
Regular table salt can be used, but reduce the amount to 2 tablespoons since it's finer and more concentrated.

Traditional Smoked Brisket Recipe Walkthrough

Start by preheating your smoker to 225°F. This low temperature is crucial for breaking down the tough connective tissues in the brisket. While the smoker heats up, mix together the salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. This will be your spice rub.

With your rub ready, it's time to prepare the brisket. Generously coat the entire brisket with the spice rub. Make sure to massage it in so the flavors really penetrate the meat. Once that's done, place the brisket in the smoker fat side up. This allows the fat to render and baste the meat as it cooks.

Let the brisket smoke for about 5-6 hours, or until the internal temperature reaches 160°F. While it smokes, mix the apple cider vinegar and beef broth in a spray bottle. Give the brisket a good spritz every hour to keep it moist and flavorful.

When the brisket hits 160°F, wrap it tightly in butcher paper or aluminum foil. This step is essential for retaining moisture during the final cooking phase. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F. This is the sweet spot where the brisket becomes tender and juicy.

Once you've reached the target temperature, remove the brisket from the smoker. Let it rest, still wrapped, for at least 30 minutes. This resting period allows the juices to redistribute, ensuring each slice is as flavorful as possible.

Why You'll Love This Recipe

  • Perfectly balanced spice rub enhances the natural beef flavor.
  • Slow smoking method ensures tender, juicy slices every time.
  • Simple preparation with minimal ingredients.
  • Ideal for gatherings and impressing guests.

Ingredients

5 lbs beef brisket
3 tbsp kosher salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1/2 cup apple cider vinegar
2 cups beef broth
1/4 cup Worcestershire sauce

Step-by-step Instructions

1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
3. Rub the spice mixture evenly over the brisket.
4. Place the brisket in the smoker, fat side up.
5. Smoke for 5-6 hours, or until the internal temperature reaches 160°F.
6. In a spray bottle, mix the apple cider vinegar and beef broth.
7. Spritz the brisket every hour to maintain moisture.
8. Once the brisket reaches 160°F, wrap it tightly in butcher paper or aluminum foil.
9. Return the wrapped brisket to the smoker and continue to cook until the internal temperature is 203°F.
10. Remove from the smoker and let it rest, wrapped, for at least 30 minutes before slicing.

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