Classic Smoked Beef Brisket

Indulge in the rich, smoky flavors of our Classic Smoked Beef Brisket. This recipe brings you the ultimate comfort food experience, combining simplicity with traditional smoking techniques. Perfect for weekends, family gatherings, or just a special treat, this brisket will be the star of your BBQ feast. Whether you're a seasoned smoker or a beginner, our step-by-step guide ensures your brisket turns out perfectly tender and packed with flavor.

Ingredients:

• 1 whole beef brisket (10-12 lbs)
• 3 tablespoons coarse salt
• 3 tablespoons black pepper, freshly ground
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper (optional for extra heat)
• Wood chips (preferably hickory or oak) for smoking

Instructions:

Preparation (10 minutes): Trim the excess fat from the brisket, leaving a thin layer for flavor. In a bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the rub.

Seasoning (5 minutes): Apply the rub evenly over the brisket, ensuring full coverage.

Pre-Smoker Setup (15 minutes): Preheat your smoker to 225°F (107°C). Soak your wood chips in water for at least 30 minutes before use.

Smoking (6-8 hours): Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches 190°F (88°C), typically taking about 1 to 1.5 hours per pound.

Resting (1 hour): Once smoked, wrap the brisket in foil and let it rest for about an hour. This helps the juices redistribute, ensuring a moist, tender brisket.

Slicing and Serving: Slice against the grain and serve warm.

Estimated Time:

• Prep Time: 30 minutes
• Cook Time: 6-8 hours
• Resting Time: 1 hour
• Total Time: 7.5-9.5 hours

Smoker Settings:

• Temperature: 225°F (107°C)
• Wood: Hickory or Oak