Ultimate Smoky BBQ Brisket
Experience BBQ at its finest with this Ultimate Smoky BBQ Brisket. This recipe celebrates the art of slow smoking by infusing flavors that elevate the deliciously tender beef brisket. Though it requires strategic planning and patience, the end result is worth every moment. The brisket, seasoned with a robust blend of spices and then smoked lovingly for 1.5 hours per pound, results in a melt-in-your-mouth experience. Perfect for gatherings, this brisket can serve a crowd and impress even the pickiest of eaters. The recipe also includes hints for adding your personalization through mopping and wood selection for a unique flavor profile. Trust us—this is the authentic BBQ experience you've been searching for!
12
Servings
325
Calories
11
Ingredients
Ingredients
beef brisket
8-14 lb (Trim the extreme excess fat but leave some for moisture)
paprika
1/4 cup (none)
kosher salt
1/3 cup (none)
sugar
2 tablespoons (none)
brown sugar
2 tablespoons (none)
cumin
3 tablespoons (none)
chili powder
2 tablespoons (none)
ground pepper
2 tablespoons (none)
cayenne
2 tablespoons (none)
onion powder
1 tablespoon (none)
garlic powder
1 tablespoon (none)
Instructions
1
Trim any excessive fat from the brisket while ensuring enough remains for moisture during smoking.
2
Rinse the brisket under cold water and pat dry using paper towels.
3
In a mixing bowl, combine paprika, kosher salt, sugar, brown sugar, cumin, chili powder, ground pepper, cayenne, onion powder, and garlic powder to create a spice rub.
4
Generously coat one side of the brisket with the spice rub, massaging it thoroughly into the meat.
5
Flip the brisket and repeat the rubbing process on the other side.
6
Wrap the seasoned brisket tightly in several layers of plastic wrap, followed by one layer of aluminum foil. Place it in the fridge and let it marinate for about 24 hours to allow the flavors to penetrate the meat.
7
Prepare your smoker or grill for indirect cooking. Aim for a cooking chamber temperature between 225°F and 240°F.
8
Once your grill reaches the desired temperature, carefully place the brisket on the cooking rack, fat side up, and close the lid.
9
Smoke the brisket for approximately 1.5 hours per pound. You're aiming for an internal temperature of 175°F to 185°F at the thickest part of the brisket.
10
For flavor, I recommend using Pecan wood chips, but alternatives like Hickory, Cherry, or Apple can also work well. Avoid Mesquite wood and green wood, as they can affect flavor negatively. You should add a handful of soaked wood chips every 45 minutes for the first eight hours.
11
During the second half of the cooking process, if interested, you can mop the brisket with a favorite marinade or sauce for extra moisture and flavor. Look online for mop sauce recipes if you want to try this.
12
Once you reach the desired internal temperature, carefully wrap the brisket in foil and let it rest for approximately 30 minutes to retain its juices.
13
Slice the brisket against the grain into thin slices. Serve with homemade Rock and Roll BBQ sauce and buns, if desired.
Nutrition Information
18g
Fat
7.5g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Smoky BBQ Brisket?
It is a slow-smoked beef brisket seasoned with a robust spice blend and smoked for 1.5 hours per pound for a tender, melt-in-your-mouth experience.
How many servings does this brisket recipe provide?
This recipe is designed to serve 12 people.
What size brisket should I use for this recipe?
The recipe calls for a beef brisket weighing between 8 and 14 lbs.
How should I prepare the brisket fat?
You should trim any excessive fat but ensure enough remains to provide moisture during the smoking process.
Should I wash the brisket before cooking?
Yes, you should rinse the brisket under cold water and pat it dry using paper towels.
What ingredients are in the spice rub?
The rub consists of paprika, kosher salt, sugar, brown sugar, cumin, chili powder, ground pepper, cayenne, onion powder, and garlic powder.
How long should the brisket marinate in the fridge?
The brisket should marinate tightly wrapped in the refrigerator for about 24 hours.
What is the ideal cooking temperature for the smoker?
Aim for a cooking chamber temperature between 225°F and 240°F.
Should the brisket be placed fat side up or fat side down?
The brisket should be placed on the cooking rack with the fat side up.
How long does it take to smoke the brisket?
Smoke the meat for approximately 1.5 hours per pound.
What is the target internal temperature for a finished brisket?
The brisket is done when it reaches an internal temperature of 175°F to 185°F at its thickest part.
Which wood chips are recommended for smoking?
Pecan wood chips are recommended, but Hickory, Cherry, or Apple are also good alternatives.
Which types of wood should be avoided?
Avoid using Mesquite wood and green wood as they can negatively affect the flavor profile.
How often should wood chips be added to the smoker?
Add a handful of soaked wood chips every 45 minutes for the first eight hours of cooking.
Can I add extra moisture to the brisket while it smokes?
Yes, you can mop the brisket with a favorite marinade or sauce during the second half of the cooking process.
How long should the brisket rest after smoking?
Carefully wrap the brisket in foil and let it rest for approximately 30 minutes to retain its juices.
How should the brisket be sliced for serving?
Slice the brisket against the grain into thin slices.
What are the recommended sides or sauces for this brisket?
It is recommended to serve the brisket with homemade Rock and Roll BBQ sauce and buns.
How many calories are in one serving?
Each serving contains approximately 325 calories.
What is the protein content per serving?
Each serving provides 27.5g of protein.
How much fat is in a serving of this brisket?
One serving contains 18g of fat.
What is the carbohydrate count for this recipe?
There are 7.5g of carbohydrates per serving.
Is the cooking method direct or indirect?
The brisket should be cooked using the indirect cooking method.
What tools are needed for the marination phase?
You will need several layers of plastic wrap and one layer of aluminum foil.
What spices provide the heat in the rub?
The heat comes from chili powder and 2 tablespoons of cayenne pepper.
How much kosher salt is used in the spice blend?
The recipe uses 1/3 cup of kosher salt.
Is sugar included in the spice rub?
Yes, the rub contains 2 tablespoons of granulated sugar and 2 tablespoons of brown sugar.
Can I use a grill instead of a dedicated smoker?
Yes, you can prepare your grill for indirect cooking if you do not have a smoker.
What is the primary category of this recipe?
This recipe is categorized under Meat.
Does the recipe include fiber or cholesterol information?
No, the fiber, sugar, sodium, and cholesterol values are not specified in this recipe.