Go Back

Smoked Beef Brisket

This smoked brisket features a well-marbled cut coated with a simple salt and pepper rub, then slow-cooked in a smoker until the bark is crackly and the meat is tender. The process involves maintaining a steady temperature, tending the wood smoke, and spritzing with apple cider vinegar for moisture. The final dish showcases smoky, juicy slices with a rich, flavorful bark and melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: Barbecue
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 5 pounds beef brisket preferably well-marbled
  • 2 tablespoons coarse kosher salt for the rub
  • 2 tablespoons cracked black pepper for the rub
  • 1 tablespoon smoked paprika optional, for extra smoky depth
  • 1 cup wood chips mesquite or hickory preferred
  • 1/2 cup apple cider vinegar for spritzing
  • 1 cup beef stock or broth, optional
  • 2 feet aluminum foil for wrapping

Equipment

  • Smoker or grill with a lid
  • Meat thermometer
  • Basting brush

Method
 

  1. Start by trimming excess fat from the brisket, leaving a nice layer to keep the meat moist during smoking. Mix the salt, black pepper, and smoked paprika to create your rub, then generously coat the entire surface of the brisket with this mixture, pressing it into the meat.
  2. Prepare your smoker by adding wood chips to the firebox, aiming for a steady low temperature around 225°F. Place the brisket on the smoker rack fat-side up, ensuring good air circulation around the meat.
  3. Close the lid and maintain a steady temperature, adding more wood chips gradually to create a consistent smoky environment. Use a meat thermometer to monitor internal temperature, aiming for about 165°F.
  4. Every hour or so, spritz the brisket with apple cider vinegar using a basting brush or spray bottle to keep the meat moist and enhance flavor. Continue this process for the first several hours of smoking.
  5. Once the brisket reaches around 165°F and develops a deep, crackly bark, wrap it tightly in aluminum foil along with a splash of beef broth or stock if desired. This helps tenderize the meat further while preserving moisture.
  6. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches about 195°F to 205°F. This slow process allows the connective tissue to break down, resulting in tender, juicy slices.
  7. Remove the brisket from the smoker and let it rest, still wrapped, for at least 20 minutes. This resting period helps the juices redistribute throughout the meat, ensuring maximum tenderness.
  8. Unwrap the brisket carefully and place it on a carving board. Slice against the grain into thin, even slices, revealing the smoky, juicy layers inside and the crackly bark on the outside.
  9. Serve the slices hot, showcasing the deep mahogany bark and tender meat. Enjoy the smoky aroma and rich flavor as you dig in.