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Perfect Smoked Brisket Recipe Low and Slow for Tender Juicy Meat

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This smoked brisket recipe uses a low and slow cooking method to achieve tender, juicy, and flavorful meat with a simple dry rub and authentic wood smoke flavor. Perfect for family gatherings and weekend cookouts.

Ingredients

Scale
  • 5–7 pounds whole packer brisket (includes both flat and point cuts), well-marbled
  • Kosher salt (Diamond Crystal recommended)
  • Freshly ground coarse black pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika (optional)
  • Brown sugar (optional)
  • Wood chips or chunks (hickory, oak, or pecan)
  • Yellow mustard (as a binder)

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch fat cap. Remove silver skin and large hard fat pockets. (About 15 minutes)
  2. Rub a thin layer of yellow mustard all over the brisket to help the dry rub stick.
  3. Mix dry rub: 2 tablespoons kosher salt, 2 tablespoons coarse black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon smoked paprika, 1 tablespoon brown sugar (if using). Adjust for brisket size.
  4. Generously coat the brisket with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
  5. Preheat smoker or charcoal grill to 225°F (107°C). Add wood chunks or soaked wood chips every hour for smoke.
  6. Place brisket fat side up on the smoker. Close lid and maintain temperature. Spray brisket lightly with apple cider vinegar every hour to keep moist.
  7. Smoke brisket low and slow for about 1 to 1.5 hours per pound (6-9 hours for 6 pounds). Avoid opening lid frequently.
  8. When internal temperature reaches about 160°F (71°C) and bark is well-formed (after 4-5 hours), wrap brisket tightly in butcher paper or aluminum foil to push through the stall.
  9. Return wrapped brisket to smoker and continue cooking until internal temperature reaches 200-205°F (93-96°C).
  10. Remove brisket from smoker and let rest wrapped for at least 1 hour to redistribute juices.
  11. Slice brisket thinly (1/4 inch) against the grain and serve with barbecue sauce or as is.

Notes

Use a digital thermometer to monitor internal temperature accurately. Soak wood chips in water for 30 minutes before use to slow burn. Wrapping the brisket at the stall phase locks in moisture and speeds cooking. Resting the brisket after cooking is crucial for juicy slices. Slice thinly against the grain for tenderness. Mustard binder helps rub stick and forms better bark but does not affect flavor after cooking.

Nutrition

Keywords: smoked brisket, low and slow, barbecue, smoked meat, brisket recipe, backyard barbecue, smoked beef, tender brisket

Find it online: https://junomeals.com/perfect-smoked-brisket-recipe-low-and-slow-for-tender-juicy-meat/