Impress your guests with this easy and deliciously tender Smoked Brisket!
This smoked brisket recipe is dedicated to my brother-in-law, who turned me on to smoked meats. I’ll never forget pulling up the drive and seeing his behemoth of a smoker with that silky haze swirling to the sky. It was a thing of beauty. But the most beautiful part? The brisket lying in the center of the grill. From that point on, I was hooked. And after you cut yourself a slice, I’m guessing you’ll be hooked, too—that is, if you aren’t already.
Look at the ingredient list, and you won’t notice anything special, just the usual spices found in most kitchen cabinets. But it’s this simple spice rub that creates the savory and smoky taste everyone loves. Trust me when I say that it’s all you need. Your meat’s natural juices will do the rest.
The next day, I usually make brisket sandwiches—hot or cold. I like to swing by my local bakery and pick up fresh rolls for brisket sliders. Add your favorite cheese and homemade barbecue sauce, and you’re good to go. Of course, this smoked brisket might be so good that you won’t even have any leftovers!
Is Smoked Brisket Healthy?
Like most red meats, brisket offers lots of protein and essential vitamins and minerals like B12 and zinc. That said, brisket isn’t a lean cut, so it’s high in calories and saturated fat. Now, you could trim more of the fat before cooking, but be forewarned—you need the fat to tenderize the meat. My advice to you is to enjoy your smoked brisket as is. Everything in moderation, right?
What’s A Brisket Cut?
Brisket comes from the breast of the cow, which means it carries a lot of connective tissue. This should not be confused with fat! While fat is essential for tenderizing the meat, the collagen in the connective tissue is even more critical to the smoking process. Your smoker slowly breaks down the collagen until it becomes gelatin. This gelatin helps retain the meat’s moisture, producing a succulent and juicy cut. That’s why slow cooking it in a smoker makes the brisket so tender and flavorful.
How To Make Ahead And Store
Once cooled, wrap it tightly in foil or store it in an airtight container and refrigerate for up to 4 days. You can also freeze it in a freezer-safe bag for up to 3 months. Let it thaw in the fridge overnight. Then, reheat it in the oven (reheating the meat in the microwave could make it tough, so be warned).
Serving Suggestions
I like to serve smoked brisket with classic barbecue sides like this Mexican Coleslaw, a Ranch Potato Salad, and Baked Corn On The Cob. For a refreshing twist, swap the coleslaw for a tangy German Cucumber Salad. And you can never go wrong with Oven-Roasted Vegetables. Also, Yukon Gold Mashed Potatoes and Pickled Cucumbers are never a bad idea!
Ingredients
- 1 whole packer brisket trimmed
- 2 tablespoons coarse sea salt
- 2 tablespoons black pepper freshly ground
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
Instructions
- Prepare the brisket by placing it fat-cap down in a large pan.
- Mix together the salt, pepper, garlic powder, onion powder, and smoked paprika to create the dry rub.
- Generously apply the dry rub onto all sides of the brisket.
- Preheat your smoker to 225°F and add your choice of wood chips for smoking.
- Place the brisket in the smoker, fat cap-up, and smoke until the internal temperature reaches 195°F to 205°F, typically about 1 to 1.5 hours per pound.
- Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, wrapped in foil, for at least 1 hour before slicing.
- Slice the brisket against the grain and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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