smoked brisket

Ingredients

• 12-16 pound Brisket Point
• 2 tablespoons Smoked Paprika
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Cayenne Pepper (optional)
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Beef Broth
• 2 tablespoons Brown Sugar
• 1 tablespoon Worcestershire Sauce

Instructions

1. Prepare the Brisket: Pat the brisket dry with paper towels.
2. Mix the Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
3. Apply the Rub: Generously coat the brisket with the spice rub, making sure to cover all sides.
4. Smoke the Brisket: Smoke the brisket at 225-250°F (107-121°C) for 12-18 hours, using your preferred wood (oak, hickory, or mesquite are common).
5. Check for Tenderness: Starting around 12 hours, check the brisket for tenderness by probing with a thermometer. The internal temperature should reach 203°F (95°C) and the probe should slide into the meat with very little resistance.
6. Rest the Brisket: Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in butcher paper or foil. Let it rest for at least 1-2 hours before slicing.

Notes

• A digital thermometer is highly recommended for accurate temperature monitoring.
• Wrapping the brisket in butcher paper or foil helps retain moisture during the resting period.
• Slicing: Slice the brisket against the grain for maximum tenderness.
• Serving: Serve with your favorite BBQ sides, such as coleslaw, potato salad, or baked beans.