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Flavorful Smoked Brisket Recipe Low and Slow for Juicy Perfection

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A delicious smoked brisket recipe cooked low and slow to achieve juicy, tender meat with a perfectly seasoned crust and smoky flavor. Perfect for gatherings and special occasions.

Ingredients

Scale
  • 5–6 pounds beef brisket (whole packer brisket with flat and point muscles)
  • 3 tablespoons kosher salt
  • 2 tablespoons coarse black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons paprika
  • 1 tablespoon brown sugar
  • 2 tablespoons mustard (yellow or Dijon)
  • Hickory and oak wood chips, soaked
  • Optional: 1 cup beef broth (for spritzing)

Instructions

  1. Trim excess fat from the brisket, leaving about a 1/4-inch layer for moisture. Remove any silver skin and pat dry with paper towels.
  2. Slather the brisket evenly with mustard to act as a binder for the rub.
  3. Combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl. Generously rub this mixture all over the brisket, pressing it into the meat.
  4. Preheat smoker to 225°F (107°C). Soak hickory and oak wood chips in water for at least 30 minutes before adding to the heat source.
  5. Place the brisket fat side up on the smoker grate away from direct heat. Insert a meat thermometer probe into the thickest part.
  6. Smoke the brisket for 4-5 hours, spritzing every hour with beef broth or apple cider vinegar to keep it moist.
  7. When the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil and return to the smoker.
  8. Continue smoking until the internal temperature reaches 203°F (95°C), about 2-3 more hours.
  9. Remove the brisket from the smoker and let it rest wrapped for 1 hour to allow juices to redistribute.
  10. Slice the brisket thinly against the grain and serve with barbecue sauce or enjoy as is.

Notes

Use a wireless meat thermometer to avoid opening the smoker frequently. Wrapping the brisket at 165°F helps retain moisture and speeds cooking through the stall. For a better bark, butcher paper is preferred over foil. Maintain smoker temperature between 225°F and 250°F. Soak wood chips for at least 30 minutes before use. If brisket feels firm but thermometer says done, give it extra time for tenderness.

Nutrition

Keywords: smoked brisket, barbecue, low and slow, smoked meat, beef brisket, BBQ recipe, smoked beef, backyard barbecue

Find it online: https://hungermind.com/flavorful-smoked-brisket-recipe-low-and-slow-for-juicy-perfection/