Slow-Smoked Beef Brisket (Print Version)
Tender, smoky beef brisket slow-cooked to perfection with a simple salt and pepper rub for authentic Texas BBQ flavor.
# Ingredients:
→ Brisket and Rub
01 -
10–12 lb whole beef brisket (packer cut, with both flat and point)
02 -
1/4 cup coarse kosher salt
03 -
1/4 cup coarse black pepper
04 -
2 tbsp paprika (optional, for color)
05 -
2 tbsp garlic powder (optional)
→ For Smoking
06 -
Hardwood chunks or chips (oak, hickory, or mesquite preferred)
07 -
Water for smoker pan
# Steps to Follow:
01 -
Trim the brisket, leaving about 1/4 inch of fat on top. Remove any silver skin and large hard fat deposits.
02 -
Mix the salt, pepper, paprika, and garlic powder (if using) to create the rub. Season the brisket generously on all sides with the rub. Let sit at room temperature while preparing the smoker.
03 -
Preheat the smoker to 225°F (107°C), using your choice of hardwood for authentic smoky flavor. Place a water pan in the smoker to maintain moisture.
04 -
Place the brisket fat-side up on the smoker grates. Smoke for about 6 hours, or until the internal temperature reaches around 165°F (74°C). Wrap the brisket tightly in butcher paper or heavy-duty foil. Return it to the smoker.
05 -
Continue smoking until the internal temperature reaches 195–203°F (90–95°C), about another 4–6 hours. Remove from smoker and let the brisket rest, wrapped, in a cooler or warm oven for at least 1 hour before slicing.
06 -
Slice against the grain and serve with your favorite BBQ sauce, if desired.
# Additional Notes:
01 -
Temperature, not time, determines doneness — always use a meat thermometer.
02 -
Resting the brisket allows juices to redistribute for maximum tenderness.
03 -
Leftover brisket makes fantastic sandwiches, tacos, or chili.