Description
A classic barbecue dish that transforms a simple brisket into a tender, smoky piece of meat that melts in your mouth.
Ingredients
Scale
- 1 whole beef brisket (12–14 pounds)
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked wood chips (like hickory or mesquite)
- Barbecue sauce (optional)
Instructions
- Trim excess fat from the brisket, leaving about a quarter of an inch of fat.
- Season the brisket generously with salt, black pepper, garlic powder, and onion powder. Wrap it in plastic wrap and refrigerate for at least 12 hours, or overnight.
- Preheat your smoker to 225°F (107°C). Place the brisket in the smoker, fat side up, and add wood chips for smoke. Smoke the brisket for about 1 to 1.5 hours per pound, or until it reaches an internal temperature of about 205°F (96°C).
- Wrap the brisket in butcher paper or foil when it reaches an internal temperature of about 165°F (74°C) to retain moisture.
- Let the brisket rest for at least 30 minutes before slicing to allow the juices to redistribute.
- Serve with barbecue sauce if desired and enjoy!
Notes
Slice the brisket against the grain for the best texture. It pairs beautifully with sides like coleslaw and baked beans.
- Prep Time: 720 minutes
- Cook Time: 720 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: Texan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg