Go Back

Smoked Brisket

This smoked brisket features a well-marbled cut coated with a coarse salt and black pepper rub, slow-cooked over hickory wood until tender and infused with smoky flavor. The process involves trimming excess fat, seasoning, and patiently smoking until a crispy bark forms, with the meat remaining juicy and flavorful underneath. The final dish has a rich, smoky aroma with a beautiful crust and melt-in-your-mouth tenderness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: Barbecue
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 1.5-2 pounds beef brisket preferably well-marbled with a fat cap
  • 2 tablespoons coarse salt for rub
  • 1 tablespoon cracked black pepper for rub
  • 2 cups hickory or oak wood chunks soaked in water for 30 minutes
  • 1/2 cup apple cider vinegar for spritzing

Equipment

  • Smoker or Grill
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Trim excess fat from the brisket, leaving a good layer of fat on top to keep it moist during smoking.
  2. Mix the coarse salt and cracked black pepper together, then generously rub the mixture all over the entire surface of the brisket, pressing it into the meat to form a flavorful crust.
  3. Preheat your smoker or grill to a steady 225°F (107°C), adding the soaked wood chunks to generate smoky heat.
  4. Place the seasoned brisket on the smoker grates fat side up, and insert a meat thermometer into the thickest part of the meat.
  5. Slow smoke the brisket, maintaining the temperature and adding more soaked wood chunks as needed to keep a steady smoke.
  6. Every hour, spritz the brisket with the apple cider vinegar mixture to keep the bark moist and enhance flavor.
  7. After about 6 hours, start checking the internal temperature; when it reaches around 195-203°F (90-95°C), the brisket should be tender and easily pierced with a probe.
  8. Remove the brisket from the smoker and tightly wrap it in aluminum foil, then let it rest for at least 30 minutes to allow juices to redistribute.
  9. Unwrap the brisket, slice against the grain, and serve with the crispy bark and tender, smoky meat.