Barbecued Beef Brisket

Sink your teeth into the smoky, tender perfection of barbecued beef brisket, a true star of low-and-slow cooking. This recipe combines a rich blend of spices like smoked paprika, garlic powder, and a hint of cayenne pepper to create a flavorful dry rub that transforms a 5-pound brisket into a barbecue masterpiece. After marinating overnight, the brisket is slow-smoked for up to 10 hours with your choice of hickory, mesquite, or oak wood chips, infusing every bite with deep, savory smokiness. The meat emerges perfectly tender, juicy, and ready to be sliced against the grain for melt-in-your-mouth results. Ideal for family gatherings or backyard cookouts, this brisket is best served with a side of barbecue sauce and a generous helping of accolades from your guests. Whether you're a seasoned pitmaster or a first-time smoker, this barbecued beef brisket recipe is your ticket to achieving barbecue brilliance.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:600 mins

Total Time:630 mins

Servings: 8

Ingredients

• 5 lb Beef brisket
• 2 tbsp Smoked paprika
• 2 tbsp Brown sugar
• 1 tbsp Black pepper
• 1.5 tbsp Salt
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tsp Cayenne pepper
• 2 tbsp Olive oil
• 2 cups Wood chips (hickory, mesquite, or oak)
• 1 cup Barbecue sauce

Directions

Step 1

Trim excess fat from the brisket, leaving about 1/4 inch of fat on top for flavor and moisture during cooking.

Step 2

In a small bowl, combine smoked paprika, brown sugar, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create the dry rub.

Step 3

Pat the brisket dry with paper towels, then coat it evenly with olive oil to help the spices adhere.

Step 4

Rub the dry rub mixture generously over the brisket, ensuring it's fully coated on all sides. Wrap it in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.

Step 5

Preheat your smoker to 225°F (107°C). If you’re using a charcoal grill, set it up for indirect cooking and maintain a consistent temperature of 225°F.

Step 6

Soak the wood chips in water for 30 minutes to prevent them from burning too quickly. Add them to the smoker or grill according to your equipment’s instructions to create a steady stream of smoke.

Step 7

Place the brisket fat-side up on the smoker grate. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.

Step 8

Smoke the brisket for approximately 8-10 hours, maintaining a steady temperature of 225°F. The internal temperature of the brisket should reach 203°F for ideal tenderness.

Step 9

Every hour or so, check the smoker temperature and add more wood chips or fuel as needed to maintain consistent heat and smoke.

Step 10

Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil or butcher paper. Let it rest for 30-60 minutes to allow the juices to redistribute.

Step 11

Slice the brisket against the grain into 1/4-inch thick slices for maximum tenderness. Serve with barbecue sauce on the side or drizzled on top.

Nutrition Facts

Serving size	3151.8 grams (3151.8g)

Amount per serving	% Daily Value*
Calories	6144

Total Fat 304.40g	390%
Saturated Fat 109.70g	549%
Polyunsaturated Fat 13.60g
Cholesterol 2132mg	711%
Sodium 22002mg	957%
Total Carbohydrate 153.90g	56%
Dietary Fiber 11.40g	41%
Total Sugars 109.60g
Protein 674.10g	1348%

Vitamin D 181IU	907%
Calcium 439mg	34%
Iron 70mg	388%
Potassium 7704mg	164%

*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: 45.3%

Protein: 44.6%

Carbs: 10.2%