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Smoked Beef Brisket

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A tender, smoky beef brisket seasoned to perfection, perfect for gatherings and tailgates.

Ingredients

Scale
  • 1 beef brisket (5–10 pounds)
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • Wood chips (e.g., hickory or oak)
  • Optional: barbecue sauce for serving

Instructions

  1. Preheat the smoker to 225°F (107°C).
  2. Create the dry rub by mixing salt, black pepper, paprika, garlic powder, onion powder, and brown sugar in a bowl.
  3. Prepare the brisket by trimming excess fat and applying the dry rub evenly.
  4. Place wood chips in the smoker and add the brisket, fat side up.
  5. Smoke the brisket for about 1.5 hours per pound, maintaining a steady temperature of 225°F.
  6. Check the internal temperature; once it reaches 195°F (90°C), remove it from the smoker.
  7. Wrap the brisket in foil and let it rest for at least 30 minutes.
  8. Slice against the grain and serve with barbecue sauce, if desired.

Notes

Keep an eye on the smoker temperature for best results. Adjust smoking time based on brisket size and experiment with different wood chips for varied flavors.

Nutrition

Find it online: https://www.thestationrecipes.com/smoked-beef-brisket/

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