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Smoked Brisket Recipe

Smoked Brisket Recipe

This Smoked Brisket Recipe yields melt-in-your-mouth, smoky, tender beef that’s perfect for weekend gatherings or holiday feasts.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 9 minutes
Course Main Course
Cuisine Barbecue
Servings 8 servings

Ingredients
  

  • 1 whole beef brisket 5–7 pounds; flat and point trimmed
  • 2 tablespoons kosher salt Morton or Diamond Crystal
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon paprika smoked or sweet
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper optional, for a gentle kick
  • 1 cup apple cider vinegar for spritzing
  • 1 cup water mix with vinegar in a spray bottle
  • Wood chips or chunks hickory or oak, soaked for 30 minutes

Instructions
 

  • Pat the meat dry, score the fat cap lightly, and apply the dry rub all over the brisket.
  • Preheat the smoker to 225°F.
  • Smoke the brisket for about 7-8 hours, spritzing with apple cider vinegar mixture every hour.
  • Once internal temperature reaches 165°F, wrap the brisket tightly in butcher paper or foil.
  • Cook until thermometer reads 203°F, then let the brisket rest for at least 1 hour.
  • Slice against the grain and serve with barbecue sauce or enjoy as is.

Notes

Trim excess fat to about ¼" thickness for even smoke distribution. For a quicker process, ask your butcher to trim the brisket.
Keyword Gluten-Free, Keto-friendly, Low-and-Slow Barbecue, Smoked Brisket
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