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Smoked Beef Brisket

This smoked beef brisket features a thick fat cap and a flavorful rub of salt, pepper, and paprika, which develops a smoky crust during low-and-slow cooking. The final dish boasts tender, juicy meat with a deep smoky crust and a pink smoke ring, perfect for slicing into hearty, flavorful portions with a satisfying crackle. The process involves preparing the brisket, smoking it until tender, and resting it to lock in juices and flavor.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 5 pounds beef brisket preferably well-marbled with a fat cap
  • 1 tablespoon coarse kosher salt or sea salt
  • 1 teaspoon black pepper freshly cracked
  • 1 teaspoon paprika sweet smoked paprika preferred
  • 1 teaspoon garlic powder for depth of flavor
  • 2 cups wood chips hickory or apple wood, soaked 30 minutes
  • 1/2 cup apple cider vinegar for spritzing

Equipment

  • Smoker
  • Meat thermometer

Method
 

  1. Pat the brisket dry with paper towels to remove excess moisture, ensuring the rub adheres well.
  2. Mix the salt, black pepper, paprika, and garlic powder together in a small bowl to create the spice rub.
  3. Generously sprinkle the spice mix over all sides of the brisket, pressing it into the meat to form an even crust.
  4. Place the rubbed brisket on a tray, cover loosely with plastic wrap, and refrigerate for at least 2 hours or overnight to develop flavor.
  5. Preheat your smoker to 225-250°F and add the soaked wood chips to create a steady, smoky environment.
  6. Remove the brisket from the refrigerator and let it sit at room temperature for about 30 minutes, which helps it cook evenly.
  7. Place the brisket fat side up on the smoker grate, close the lid, and smoke for approximately 4 to 5 hours, maintaining a steady temperature.
  8. Spritz the brisket with apple cider vinegar every hour using a spray bottle to keep the bark moist and enhance flavor.
  9. Use a meat thermometer to monitor the internal temperature; when it reaches about 195°F, the brisket is tender and ready to rest.
  10. Remove the brisket from the smoker, tent loosely with foil, and let it rest for at least 30 minutes to allow juices to redistribute.
  11. Slice the brisket against the grain, revealing a smoky pink ring and a juicy interior, with a satisfying crackle as you cut through the crust.
  12. Serve sliced with your favorite sides and enjoy the rich, smoky flavors and tender texture of this beautifully smoked brisket.