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Tender Smoked Beef Brisket Recipe with Easy Rich BBQ Sauce Guide

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A slow-smoked beef brisket recipe featuring a rich, tangy BBQ sauce that delivers melt-in-your-mouth tenderness and smoky flavor. Perfect for gatherings and comfort meals.

Ingredients

Scale
  • 10–12 pounds beef brisket, whole packer cut, well-marbled
  • 3 tablespoons coarse kosher salt
  • 3 tablespoons coarse black pepper, fresh cracked
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • Hickory wood chips or chunks (applewood as alternative)
  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Hot sauce (optional)

Instructions

  1. Trim the brisket by removing silver skin and hard fat, leaving about 1/4-inch fat cap intact for moisture (10-15 minutes).
  2. Make the dry rub by combining kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl; mix well.
  3. Pat the brisket dry with paper towels and rub the seasoning all over the meat generously, pressing it in to stick.
  4. Preheat smoker to 225°F (107°C) and add soaked hickory wood chips for steady smoke; maintain temperature throughout cooking.
  5. Place brisket fat-side up on smoker grate, insert meat thermometer probe into thickest part, close lid and smoke for about 6 hours until internal temperature reaches 165°F (74°C). Avoid opening smoker too often.
  6. Wrap brisket tightly in butcher paper or aluminum foil to push through the stall; return to smoker and continue cooking until internal temperature hits 203°F (95°C), usually another 3 hours.
  7. Remove brisket and let it rest wrapped for at least 1 hour (up to 2 hours) in a cooler or warm oven to retain juices.
  8. While brisket rests, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and hot sauce if using; simmer gently for 10 minutes to meld flavors.
  9. Slice brisket against the grain into thin slices and serve with warm BBQ sauce on the side or brushed on top.

Notes

Avoid opening the smoker unnecessarily to maintain temperature and smoke consistency. Wrapping the brisket during the stall phase helps retain moisture and speeds cooking. Resting the brisket for at least one hour is crucial for juicy, tender slices. Slice against the grain for best texture. The rub and sauce are naturally gluten-free; check Worcestershire sauce labels if strict gluten-free is required. For a spicy kick, add cayenne or chipotle powder to the rub and increase hot sauce in the BBQ sauce. Oven method can be used if no smoker is available, slow roasting at 275°F (135°C) with beef broth and wood chips nearby.

Nutrition

Keywords: smoked beef brisket, BBQ sauce, smoked brisket recipe, slow cooked brisket, backyard BBQ, smoked meat, beef brisket rub

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