Smoked Brisket: A Backyard Classic

• 4 to 5 pounds beef brisket flat
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Steps

1. 1 Preheat your smoker to 225°F.
2. 2 Combine salt, pepper, brown sugar, garlic powder, and paprika in a small bowl.
3. 3 Rub the spice mixture all over the brisket.
4. 4 Place the brisket fat side up on the smoker and smoke for about 4 hours, then flip.
5. 5 Continue smoking until the internal temperature reaches 200°F, about 4 more hours.
6. 6 Wrap the brisket in foil and let it rest for 30 minutes before slicing against the grain.

Nutrition

Tips

• Use a meat thermometer to ensure the brisket reaches 200°F for perfect tenderness.
• For a quicker cook, you can use a smoker box on a gas grill.
• If you're short on time, trim excess fat to speed up cooking.
• Adding a cup of beef broth to the foil before wrapping keeps the brisket juicy.
• Experiment with different woods like hickory or mesquite for unique flavors.

Storage

Store leftover brisket in an airtight container in the fridge for up to 4 days. Reheat gently in a 250°F oven to maintain moisture.

Serving Suggestions

• Serve with classic coleslaw for a tangy contrast.
• Pair with baked beans for a hearty side.
• Add some cornbread to soak up all the delicious juices.
• Top with your favorite BBQ sauce for an extra kick.

FAQ