Bar B Qued Brisket

Transform your barbecue game with this mouthwatering Bar B Qued Brisket recipe, the ultimate crowd-pleaser for your next backyard feast. This slow-smoked brisket boasts a luscious crust created by a bold dry rub of smoked paprika, garlic powder, onion powder, and brown sugar, while staying incredibly tender and juicy, thanks to its long, low-and-slow cooking process. Infused with smoky hickory or oak and finished with a tangy blend of barbecue sauce, apple cider vinegar, and beef broth, every bite delivers robust, deeply satisfying flavor. Perfect for gatherings, this 5-pound brisket serves up to 8 and pairs beautifully with classic Southern sides or fresh veggies. With easy-to-follow steps and foolproof techniques for achieving fall-apart tenderness, this recipe is your gateway to barbecue perfection. Whether you're a grill master or smoking novice, this is the brisket you'll come back to time and time again!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:600 mins

Total Time:630 mins

Servings: 8

Ingredients

• 5 pounds Beef brisket
• 2 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 tablespoon Smoked paprika
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 2 tablespoons Brown sugar
• 1 cup Barbecue sauce
• 1 quarter cup Apple cider vinegar
• 1 cup Beef broth

Directions

Step 1

Trim excess fat from the brisket, leaving a thin layer (about 1/4 inch) to help retain moisture.

Step 2

In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create a dry rub.

Step 3

Rub the spice mixture generously over all sides of the brisket. Let it rest at room temperature for 30 minutes to allow the meat to absorb the flavors.

Step 4

Preheat your smoker or grill to 225°F (110°C) for indirect heat cooking. If using a grill, set it up for two-zone cooking and add wood chips or chunks for smoke flavor (hickory or oak work well).

Step 5

Place the brisket on the smoker or grill, fat side up, and close the lid. Smoke for about 6 to 8 hours, or until the internal temperature of the brisket reads 165°F (74°C) using a meat thermometer.

Step 6

In a small bowl, mix the barbecue sauce, apple cider vinegar, and beef broth. Wrap the brisket tightly in aluminum foil and pour half of the mixture over the brisket before sealing.

Step 7

Place the foil-wrapped brisket back on the smoker or grill and continue cooking for another 2 to 4 hours, or until the internal temperature reaches 200°F to 205°F (93°C to 96°C).

Step 8

Carefully remove the brisket from the smoker or grill and let it rest, still wrapped in foil, for 30 minutes to 1 hour. This allows the juices to redistribute through the meat.

Step 9

Slice the brisket against the grain into thin slices and serve with the remaining barbecue sauce mixture on the side.

Nutrition Facts

Serving size	3069.9 grams (3069.9g)

Amount per serving	% Daily Value*
Calories	5917

Total Fat 275.60g	353%
Saturated Fat 105.40g	527%
Polyunsaturated Fat 11.00g
Cholesterol 2132mg	711%
Sodium 15816mg	688%
Total Carbohydrate 147.20g	54%
Dietary Fiber 7.80g	28%
Total Sugars 109.60g
Protein 674.90g	1350%

Vitamin D 181IU	907%
Calcium 436mg	34%
Iron 69mg	382%
Potassium 7761mg	165%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 46.8%

Carbs: 10.2%