Award-Winning Southern Smoked Brisket
Experience the authentic taste of southern barbecue with this award-winning smoked brisket recipe. Perfect for gatherings and special occasions, this brisket captures the essence of traditional Texas BBQ with a carefully crafted blend of spices and a unique preparation method. Paired with the rich smoke from hickory or pecan wood, this dish promises a melt-in-your-mouth experience that's sure to impress your guests.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
beef brisket
9-10 lbs (with fat cap on)
honey
1/3 cup (or maple syrup)
light chili powder
11 ounces
dark chili powder
5 tablespoons
cracked black pepper
5 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
cayenne
1 tablespoon (or more to taste)
seasoning salt
1 tablespoon
Instructions
1
1. Allow the brisket to rest at room temperature for at least 2 hours to ensure even cooking.
2
2. Preheat your smoker to maintain a steady temperature between 225 to 250 degrees Fahrenheit.
3
3. While the smoker is heating, generously rub the brisket with the spice blend, ensuring the entire surface is well-coated.
4
4. Place the brisket in the smoker, fat cap side up, and smoke for 5 to 6 hours, maintaining a consistent temperature and using hickory or pecan wood for added flavor.
5
5. Check the internal temperature of the brisket with a meat thermometer.
6
6. Once the brisket has developed a deep, flavorful bark, carefully wrap it in foil along with 1/3 cup of honey or maple syrup to retain moisture.
7
7. Return the wrapped brisket to the smoker and continue cooking for an additional 4 to 5 hours, or until the internal temperature reaches 200 degrees Fahrenheit.
8
8. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour to allow the juices to redistribute.
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9. After resting, unwrap the brisket, slice against the grain, and serve while still warm. Enjoy the rich, smoky flavors with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What size brisket is needed for this recipe?
You will need a beef brisket weighing between 9 and 10 pounds.
How long should the brisket sit at room temperature before smoking?
Allow the brisket to rest at room temperature for at least 2 hours to ensure even cooking.
What is the ideal smoker temperature?
Maintain a steady smoker temperature between 225 to 250 degrees Fahrenheit.
What types of wood are recommended for smoking?
Hickory or pecan wood are recommended for the best flavor profile.
Should the brisket be placed fat side up or down?
Place the brisket in the smoker with the fat cap side up.
How long is the initial smoking period?
The brisket should smoke for 5 to 6 hours initially.
When should I wrap the brisket in foil?
Wrap the brisket once it has developed a deep, flavorful bark.
What liquid should be added when wrapping the brisket?
Add 1/3 cup of honey or maple syrup inside the foil to retain moisture.
What is the target internal temperature for a finished brisket?
The brisket is done when it reaches an internal temperature of 200 degrees Fahrenheit.
How long does the brisket cook after being wrapped?
It should cook for an additional 4 to 5 hours after wrapping.
Why must the brisket rest after cooking?
Resting allows the juices to redistribute throughout the meat for a more moist result.
How long should the brisket rest before slicing?
Let it rest, still wrapped, for at least 1 hour.
What is the best way to slice the brisket?
Always slice the brisket against the grain.
How many people does this recipe serve?
This recipe is designed to provide 8 servings.
Can I substitute the honey?
Yes, maple syrup is a suitable substitute for honey.
What kind of chili powders are used in the rub?
The rub uses a combination of light chili powder and dark chili powder.
How much light chili powder is required?
The recipe calls for 11 ounces of light chili powder.
Is the spice rub spicy?
It contains cayenne and chili powder, providing a traditional BBQ kick.
Can I adjust the heat level?
Yes, you can add more cayenne to taste if you prefer a spicier brisket.
What other spices are in the dry rub?
The rub includes cracked black pepper, garlic powder, onion powder, and seasoning salt.
What kind of pepper is best for this recipe?
Cracked black pepper is recommended for the brisket rub.
How much garlic powder is used?
The recipe uses 2 tablespoons of garlic powder.
Do I need to prepare the fat cap?
The recipe specifies using a brisket with the fat cap left on.
What gives this brisket its 'Texas BBQ' style?
The use of hickory/pecan wood and a heavy spice bark captures the Texas BBQ essence.
How do I monitor the internal temperature?
Use a meat thermometer to check the temperature throughout the cooking process.
Is onion powder included in the ingredients?
Yes, 2 tablespoons of onion powder are included in the spice blend.
Can this be cooked at a higher temperature to save time?
This is a slow-cooked recipe; maintaining 225-250 degrees is key for tenderness.
What wood provides a rich smoke flavor?
Hickory is excellent for a rich, bold smoke flavor.
Should the rub be applied before or after preheating?
Apply the rub while the smoker is preheating.
Is seasoning salt necessary?
Yes, 1 tablespoon of seasoning salt helps enhance the overall savory profile.