BBQ Brisket
This recipe outlines a proven method for smoking a tender and flavorful beef brisket. Following these steps will help you achieve a delicious result every time, perfect for feeding a crowd.
Equipment
- Smoker
- Meat Thermometer
- Cutting Board
- Sharp Knife
Ingredients
For the Brisket
- 10 lbs Beef Brisket flat or packer cut
- 1/4 cup Coarse Salt
- 1/4 cup Black Pepper
- 2 tbsp Garlic Powder
For the Water Pan (Optional)
- 1 cup Apple Cider Vinegar
- 3 cups Water
For Wrapping (Optional)
- Butcher Paper or foil
Instructions
Preparation
- Trim excess fat from the brisket, leaving about 1/4 inch of fat on the fat cap. Evenly apply the rub mixture of salt, pepper, and garlic powder to all sides of the brisket.
Smoking Process
- Preheat your smoker to 250°F (120°C) and place the brisket fat side up in the smoker. Place a water pan filled with apple cider vinegar and water in the smoker for moisture.
- Smoke the brisket for 6-8 hours or until an internal temperature of 160-170°F (71-77°C) is reached. At this point, the brisket will likely have developed a bark.
The Stall & Wrapping
- Once the brisket reaches the stall (around 150-170°F or 65-77°C), wrap it tightly in butcher paper or foil.
- Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C) and is probe tender.
Resting
- Remove the brisket from the smoker and let it rest, still wrapped, in a cooler for at least 1-2 hours.
Slicing & Serving
- Unwrap the brisket and slice it against the grain into 1/4 inch thick pieces. Serve immediately and enjoy your perfectly smoked BBQ brisket.
Notes
Adjust smoking time based on the size and thickness of your brisket. For extra flavor, consider injecting the brisket with beef broth or a marinade before smoking.