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Tender Smoked Brisket Recipe for Beginners Easy Step-by-Step Guide

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A simple and foolproof smoked brisket recipe perfect for beginners, delivering tender, juicy meat with a flavorful smoky bark.

Ingredients

Scale
  • 5 to 6 pounds whole packer brisket (includes flat and point)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar (optional)
  • 2 tablespoons yellow or Dijon mustard
  • 2 cups hickory or oak wood chips or chunks, soaked for 30 minutes
  • 1 cup apple cider vinegar
  • 1 cup water

Instructions

  1. Trim excess fat from the brisket, leaving about a ¼-inch fat cap intact. Remove any silver skin or hard fat. (About 15 minutes)
  2. Mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar (if using) in a bowl to make the dry rub. (5 minutes)
  3. Lightly coat the brisket with mustard as a binder, then apply the dry rub generously all over, pressing it in. (10 minutes)
  4. Preheat the smoker to 225°F (107°C) and add soaked wood chips or chunks to generate smoke. (30-45 minutes)
  5. Place the brisket on the smoker grate away from direct heat, fat side up if heat source is below.
  6. Smoke the brisket for about 4 hours, spritzing every 45 minutes with a mix of half apple cider vinegar and half water.
  7. When internal temperature reaches around 165°F (74°C) and bark is dark and set, wrap the brisket tightly in butcher paper or foil.
  8. Return the wrapped brisket to the smoker and continue cooking until internal temperature reaches 203°F (95°C), about 3-4 more hours.
  9. Remove the brisket from the smoker and let it rest wrapped for at least 1 hour (up to 2 hours) at room temperature.
  10. Slice the brisket against the grain into ¼-inch thick slices and serve.

Notes

Use a whole packer brisket for best marbling and flavor. Wrapping the brisket at 165°F helps push through the stall and retain moisture. Resting the meat for at least 1 hour is essential for juicy slices. If using a gas grill, use a smoker box or foil packet with wood chips. Butcher paper keeps bark crispier than foil. Spritzing every 45 minutes keeps the surface moist and enhances smoke absorption.

Nutrition

Keywords: smoked brisket, brisket recipe, beginner brisket, smoked meat, barbecue, BBQ, slow smoked brisket, easy brisket recipe

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