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Flavorful Smoked Brisket Recipe with Bold Dry Rub

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A slow-smoked brisket with a bold dry rub that delivers melt-in-your-mouth tenderness and a smoky, slightly sweet, and spicy flavor. Perfect for BBQ gatherings or comforting meals.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, well-trimmed of excess fat (leave about 1/4 inch for moisture)
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt (prefer Diamond Crystal)
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Wood chips or chunks (oak, hickory, or pecan)
  • Yellow mustard (thin layer for rub adhesion)

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch fat cap. Remove silver skin and thick chunks that won’t render down. (About 15 minutes)
  2. Rub a thin coat of yellow mustard all over the brisket to help the dry rub stick.
  3. Mix smoked paprika, kosher salt, brown sugar, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper in a bowl until evenly blended.
  4. Generously coat the brisket with the dry rub, pressing it in to adhere well. Let rest at room temperature for 30 minutes.
  5. Preheat smoker to 225°F (107°C). Add wood chips or chunks for smoke flavor.
  6. Place brisket fat side up on smoker grate. Smoke for about 4 hours, spritzing with apple cider vinegar or water every hour to keep moist.
  7. When internal temperature reaches around 160°F (71°C) and bark is firm, wrap brisket tightly in butcher paper or aluminum foil.
  8. Continue smoking for another 3-4 hours until internal temperature reaches 200°F (93°C).
  9. Remove brisket from smoker and let rest, wrapped, in a cooler or turned-off oven for at least 1 hour.
  10. Slice against the grain into 1/4-inch thick pieces and serve.

Notes

Use a reliable instant-read thermometer to monitor internal temperature. Spritz every hour to keep the brisket moist. Wrap at the stall (around 160°F) to push through and retain moisture. Resting the meat for at least 1 hour after smoking is crucial for juicy results. If no smoker is available, slow roast covered at 250°F in the oven and broil briefly to form a crust.

Nutrition

Keywords: smoked brisket, dry rub, BBQ, smoked meat, brisket recipe, slow cooked brisket, bold dry rub, backyard BBQ

Find it online: https://lunafeast.com/flavorful-smoked-brisket-recipe-with-bold-dry-rub-easy-step-by-step-guide/