Smoked Bbq Brisket

Indulge in the rich, smoky flavors of a perfectly cooked Smoked BBQ Brisket, a true barbecue masterpiece that's both tender and packed with bold seasoning. This recipe begins with a 12-pound packer-cut brisket, expertly trimmed and coated in a flavorful dry rub featuring kosher salt, coarsely ground black pepper, garlic powder, paprika, and brown sugar, with yellow mustard as the base for a deep, caramelized bark. Slow-smoked over hickory, oak, or pecan wood chunks at 250°F, this brisket achieves its mouthwatering texture and signature smoky aroma with the help of a spritz of apple cider vinegar and water to lock in moisture. Wrapped and smoked to perfection until the internal temperature reaches 200°-205°F, the result is a melt-in-your-mouth dish that rests for optimal juiciness. Slice it against the grain and serve this show-stopping brisket as the centerpiece of your next gathering, paired with classic BBQ sides and your favorite tangy barbecue sauce for a true Southern-style feast.

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:720 mins

Total Time:760 mins

Servings: 12

Ingredients

• 12 lbs Beef brisket (packer cut)
• 3 tbsp Kosher salt
• 3 tbsp Black pepper (coarsely ground)
• 2 tbsp Garlic powder
• 2 tbsp Paprika
• 2 tbsp Brown sugar
• 1 cup Yellow mustard
• 1 cup Apple cider vinegar
• 1 cup Water
• 3 pieces Wood chunks (hickory, oak, or pecan)

Directions

Step 1

Trim the brisket, leaving about 1/4 inch of fat on the fat cap. This helps keep the meat moist during smoking while avoiding overly thick fat layers.

Step 2

Prepare the dry rub by mixing kosher salt, black pepper, garlic powder, paprika, and brown sugar in a small bowl.

Step 3

Rub the brisket with a thin layer of yellow mustard to help the dry rub stick. Evenly coat the brisket with the dry rub, ensuring all surfaces are covered.

Step 4

Wrap the seasoned brisket in plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors penetrate the meat.

Step 5

Preheat your smoker to 250°F. Add wood chunks for smoke flavor, such as hickory, oak, or pecan, to the smoker.

Step 6

Combine apple cider vinegar and water in a spray bottle. This will be used to keep the brisket moist during smoking.

Step 7

Place the brisket fat-side up on the smoker grates. Close the lid and smoke for 5-6 hours, spraying the brisket with the vinegar-water mixture every hour.

Step 8

After 5-6 hours, or when the brisket reaches an internal temperature of around 165°F, wrap the brisket tightly in butcher paper or aluminum foil to prevent it from drying out.

Step 9

Return the wrapped brisket to the smoker and continue smoking for another 6-8 hours, or until the internal temperature reaches 200°-205°F and the meat is tender when probed.

Step 10

Remove the brisket from the smoker and let it rest, still wrapped, for 1-2 hours. This allows the juices to redistribute throughout the meat.

Step 11

After resting, slice the brisket against the grain into pencil-thick slices. Serve with your favorite BBQ sauce and enjoy!

Nutrition Facts

Serving size	(6947.6g)

Amount per serving	% Daily Value*
Calories	16092.6

Total Fat 1187.5g	0%
Saturated Fat 474.5g	0%
Polyunsaturated Fat 0g
Cholesterol 4572.2mg	0%
Sodium 11783.6mg	0%
Total Carbohydrate 78.9g	0%
Dietary Fiber 17.5g	0%
Total Sugars 25.0g
Protein 1328.3g	0%

Vitamin D 0IU	0%
Calcium 971.8mg	0%
Iron 152.6mg	0%
Potassium 18673.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 32.6%

Carbs: 1.9%