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Smoked Brisket
Created by: Howcan Team
Ingredients
- 1 whole beef brisket (10-12 pounds)
- 1/4 cup of your favorite dry rub seasoning
- 1/4 cup of yellow mustard
- 1 cup of beef broth
- 1 cup of apple cider vinegar
- 1 cup of wood chips (hickory or mesquite)
Instructions
- Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface.
- Rub the brisket with the yellow mustard, then generously coat it with the dry rub seasoning, covering all sides.
- Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to penetrate the meat.
- Soak the wood chips in water for at least 30 minutes before smoking.
- Prepare your smoker according to the manufacturer's instructions and preheat to 225°F.
- Place the brisket on the smoker rack and insert a meat thermometer into the thickest part of the meat.
- Smoke the brisket for 1 hour per pound, adding more wood chips as needed to maintain a steady smoke.
- In a spray bottle, combine the beef broth and apple cider vinegar. Every hour, spritz the brisket with the mixture to keep it moist.
- Once the internal temperature of the brisket reaches 195-205°F, remove it from the smoker and wrap it tightly in aluminum foil.
- Allow the brisket to rest for at least 30 minutes before slicing against the grain and serving.
Smoked brisket has a rich history rooted in the American South, particularly in Texas, where it is a staple of barbecue culture. This slow-cooked, flavorful dish has been perfected by pitmasters and chefs over generations, with each region adding its own unique twist. The best versions of this dish can be found in renowned barbecue joints like Franklin Barbecue in Austin, Texas, where pitmaster Aaron Franklin has gained a cult following for his perfectly smoked brisket. The key to a mouthwatering smoked brisket lies in the quality of the meat, the right blend of spices, and the patience to slow-cook it to tender perfection over smoldering wood.
500 min
8-10 servings
450 per serving calories
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