Smoked Beef Brisket

Smoked Beef Brisket

Ingredients:

• For the Brisket:
  • 1 whole beef brisket (10-12 pounds), trimmed
  • 1/4 cup olive oil or mustard (as a binder)
• For the Dry Rub:
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper (optional, for heat)
• For the Spritz (Optional):
  • 1 cup apple juice or apple cider vinegar
  • 1 cup water
• For the BBQ Sauce (Optional):
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

1. Prepare the Brisket:
   • Trim any excess fat from the brisket, leaving about 1/4 inch of fat cap for moisture.
   • Rub the brisket with olive oil or mustard to help the dry rub adhere.
2. Make the Dry Rub:
   • In a bowl, combine all the dry rub ingredients.
   • Generously apply the dry rub all over the brisket, ensuring it is well-coated.
3. Preheat the Smoker:
   • Preheat your smoker to 225°F (107°C) using your choice of wood (oak, hickory, or mesquite are great options).
4. Smoke the Brisket:
   • Place the brisket on the smoker, fat side up.
   • Insert a meat thermometer into the thickest part of the brisket.
   • Close the lid and smoke until the internal temperature reaches about 160°F (71°C), which may take 6-8 hours.
5. Spritz the Brisket (Optional):
   • Mix apple juice and water in a spray bottle.
   • Every hour, spritz the brisket to keep it moist.
6. Wrap the Brisket:
   • Once the brisket reaches an internal temperature of 160°F, wrap it tightly in butcher paper or aluminum foil.
   • Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 203°F (95°C), which may take an additional 4-6 hours.
7. Rest the Brisket:
   • Remove the brisket from the smoker and let it rest in the wrap for at least 1 hour before slicing. This allows the juices to redistribute.
8. Make the BBQ Sauce (Optional):
   • In a saucepan, combine all the BBQ sauce ingredients.
   • Simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens.
   • Adjust seasoning to taste.
9. Serve:
   • Slice the brisket against the grain into 1/4 inch thick slices.
   • Serve with BBQ sauce on the side, if desired.

Enjoy your perfectly smoked and tender beef brisket!