Ingredients
1 full packer beef brisket (12–14 lbs)
1/2 cup coarse kosher salt
1/2 cup 16-mesh coarse black pepper
1/4 cup garlic powder (optional)
1 cup beef broth (for spritzing)
Peach butcher paper or aluminum foil
Instructions
Step 1: Trim the brisket while it is cold, removing the hard fat and leaving a 1/4-inch fat cap on the bottom.
Step 2: Mix the salt, pepper, and garlic powder to create the rub, then apply it generously to all sides of the meat.
Step 3: Preheat your smoker to 225°F using oak or hickory wood.
Step 4: Place the brisket in the smoker and cook until the internal temperature reaches approximately 165°F (usually 5-7 hours).
Step 5: Spritz the meat with beef broth every hour after the first 3 hours to keep the surface moist.
Step 6: Wrap the brisket tightly in peach butcher paper or foil and return it to the smoker.
Step 7: Continue cooking until the internal temperature reaches 203°F and the probe slides in like butter.
Step 8: Remove from the smoker and let the meat rest in an insulated cooler for at least 2 hours before slicing against the grain.
Notes
Always slice against the grain to ensure the meat is tender. If you slice with the grain, the meat will be chewy regardless of how well it was cooked.
- Prep Time: 45 minutes
- Cook Time: 12 hours
- Category: Main Dishes
- Cuisine: American BBQ
Nutrition
- Serving Size: 6 oz
- Calories: 450 kcal
- Sugar: 0g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
Keywords: smoked brisket recipes, BBQ brisket, low and slow, Texas brisket, brisket rub
