Smoked Brisket Recipe
This easy smoked brisket recipe uses a simple five ingredient rub to make a tender, slow-smoked main dish.
Serving10 servings
Ingredients
- 12 pound brisket
- ½ cup brown sugar
- ⅓ cup coarse Kosher salt
- ⅓ cup paprika
- ⅓ cup chili powder
- ¼ cup black pepper
Instructions
- Preheat smoker to 250℉.
- Remove brisket from packaging and use a paper towel to pat dry.
- Combine rub ingredients and generously apply to outside of the entire brisket.
- Put brisket in the smoker, fat side up, and smoke for 8-10 hours, or until internal temperature reaches 180℉.
- Once brisket reaches 180℉, wrap brisket entirely in aluminum foil and continue smoking for 3 hours or until internal temperature reaches between 190℉-205℉.
- Let brisket rest in aluminum foil for 1 hour in a cooler.
- Remove from cooler, slice and serve.
Notes
If you end up with leftover brisket (you’re so lucky!), you can easily reheat it in an oven. Preheat oven to 325℉. Place brisket in a baking pan and cover with foil. Warm brisket until it reaches 140℉ (it could take up to an hour).
Nutrition
Calories: 924 kcal · Carbohydrates: 19 g · Protein: 115 g · Fat: 41 g · Saturated Fat: 14 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 19 g · Cholesterol: 337 mg · Sodium: 4336 mg · Potassium: 2055 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 2526 IU · Vitamin C: 6 mg · Calcium: 91 mg · Iron: 13 mg