Smoked Brisket

If you’re looking to elevate your BBQ game, nothing beats the rich, smoky flavor of a perfectly smoked brisket. This mouthwatering cut of meat is a crowd-pleaser, perfect for any backyard gathering or special occasion. The key to an unforgettable brisket lies in the seasoning and smoking process. For this recipe, we keep it simple with a blend of kosher salt, black pepper, onion powder, garlic powder, and a few special touches like Lawry’s seasoned salt, cumin, and chili powder to add depth of flavor. Basting with beer as the brisket cooks gives it an extra layer of moisture and a subtle complexity. The result? A tender, juicy brisket with a flavorful, smoky crust that’ll have everyone coming back for seconds. Let’s dive in and get that smoker fired up!

The recipe can be found here.

First, make sure you allow yourself PLENTY of time to smoke the brisket and account for more time than necessary so you can enjoy your dinner at a reasonable time instead of eating at 11pm 🙂 I might be speaking from experience…

You want to start by mixing the spices together and rub all over the brisket to completely coat it. I like to put the brisket on a wire rack that’s sitting on a baking sheet. The baking sheet will catch any of the spice mixture that falls off and ultimately make it easier to transport the brisket.

If you are not going to smoke the brisket right away, cover with plastic wrap and refrigerate until ready to smoke.

Preheat the smoker to 225 degrees F using mesquite wood chips.

Once preheated, add the brisket and smoke until the internal temperature 180 degrees F, basting every 30-45 min. This can take anywhere from 8-12 hours.

One suggestion, depending on the size/thickness of your brisket, is to start the smoking process around midnight if you think it will take 12 hours. This gives you plenty of time in case it takes longer to smoke. You obviously wouldn’t baste every 30-45 minutes if you do this so adjust the basting to your schedule.

Once done, remove the brisket and cover with foil to rest for approximately 30 minutes or until the internal temperature reduces to 170 degrees F. Alternately, you can wrap in butcher paper or place in a cooler; everyone seems to have their own method to “resting” a brisket.

Slice or shred and serve warm – enjoy!

The recipe can be found here.

Once your brisket is perfectly smoked and beautifully sliced, you’ll have a dish that’s the star of any meal. The smoky aroma, combined with the rich, flavorful crust and tender interior, creates a melt-in-your-mouth experience that’s hard to beat. Whether you serve it on its own, with a side of classic BBQ fixings, or pile it high on a sandwich, this smoked brisket is sure to impress. With just a few simple ingredients and a little patience, you can create a masterpiece that will leave everyone raving. So, fire up your smoker, grab your brisket, and get ready to enjoy one of the best BBQ experiences around!

Happy Smoking!