Smoking a brisket is a time-honored tradition in barbecue culture, and it’s no wonder why. The slow cooking process infuses the beef with a smoky flavor that is simply irresistible. If you’re looking to impress your friends and family with a juicy, tender, and flavourful brisket, then look no further than this BBQ smoked brisket recipe.
Ingredients:
- 1 whole beef brisket (around 4-5 kg)
- 2 tbsp sea salt
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tsp cumin
- 1 tsp cayenne pepper
- 2 cups beef stock
- BBQ sauce (optional)
Instructions:
- Preheat your smoker to 250°F (120°C).
- In a small bowl, mix together the sea salt, paprika, garlic powder, onion powder, black pepper, brown sugar, cumin, and cayenne pepper to make the dry rub.
- Trim any excess fat from the brisket, leaving a layer of fat about ¼ inch (6 mm) thick. Apply the dry rub generously to both sides of the brisket, massaging it into the meat.
- Place the brisket on the smoker with the fat side facing up. Pour 1 cup of beef stock into the smoker to keep the meat moist.
- Smoke the brisket for 10-12 hours, maintaining the temperature at 250°F (120°C) throughout the cooking process. You can use wood chips or chunks to add extra smoky flavor to the meat.
- After 10-12 hours, check the internal temperature of the brisket with a meat thermometer. It should be around 195°F (90°C) to 205°F (96°C) for the meat to be fully cooked and tender.
- If the brisket has reached the desired temperature, remove it from the smoker and wrap it tightly in foil. Pour the remaining beef stock over the brisket and let it rest for 30 minutes to 1 hour.
- After resting, unwrap the brisket and slice it against the grain. Serve with BBQ sauce on the side, if desired.
Enjoy your delicious BBQ smoked brisket with your favourite sides, such as baked beans, coleslaw, or cornbread.
Smoking a brisket requires patience and attention to detail, but the end result is worth it.