Garlic Junkie Smoked Beef Brisket

Juicy, smoky, and bursting with bold garlic flavor, this smoked beef brisket is a true delight for barbecue lovers. Whether you are celebrating Father’s Day or hosting a backyard cookout, this brisket is sure to impress. Slow-smoked to perfection and infused with rich, savory spices, this recipe delivers melt-in-your-mouth tenderness with every bite.

Why You’ll Love This Recipe

• Bold Garlic Flavor – This brisket is a garlic lover’s dream, with a well-balanced blend of spices.
• Perfectly Smoky – Using oak, hickory, or mesquite wood enhances the depth of flavor.
• Tender & Juicy – The low-and-slow smoking method ensures the meat stays moist and fall-apart tender.
• Great for Gatherings – This recipe serves a crowd, making it ideal for special occasions and celebrations.
• Customizable Heat – Add cayenne pepper for an extra spicy kick or adjust the rub to your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 whole beef brisket (10-12 lbs)
• ¼ cup olive oil or yellow mustard (for binding)
• ¼ cup kosher salt
• ¼ cup black pepper
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional)

For Smoking:

• 3-4 chunks of oak, hickory, or mesquite wood
• ½ cup beef broth or apple cider vinegar (for spritzing)

Directions

1. Trim excess fat from the brisket, leaving about ¼ inch of the fat cap intact to retain moisture.
2. Coat the brisket with olive oil or mustard as a binder.
3. In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper. Generously rub this mixture over the entire brisket.
4. Preheat your smoker to 225°F (107°C), using oak, hickory, or mesquite wood for an authentic smoky flavor.
5. Place the brisket on the smoker with the fat side up. Close the lid and smoke for 6-8 hours, spritzing every hour with beef broth or apple cider vinegar to keep the meat moist.
6. Once the internal temperature reaches 165°F (74°C), wrap the brisket in butcher paper or aluminum foil. Continue smoking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C).
7. Remove the brisket from the smoker and let it rest for 1 hour before slicing against the grain.
8. Serve with your favorite barbecue sides and enjoy!

Servings and Timing

• Servings: 10-12
• Prep Time: 20 minutes
• Smoking Time: 10-14 hours
• Rest Time: 1 hour
• Total Time: 12-16 hours
• Calories: 550 kcal per serving

Variations

• Spicier Brisket – Increase the cayenne pepper or add crushed red pepper flakes for extra heat.
• Sweeter Flavor – Add more brown sugar for a slightly caramelized crust.
• Herb-Infused Rub – Mix in dried thyme, rosemary, or oregano for additional depth of flavor.
• Different Wood Choices – Experiment with fruit woods like apple or cherry for a milder smokiness.
• Texas-Style Brisket – Skip the sugar and smoked paprika, using only salt and pepper for a traditional Texas-style brisket.

Storage/Reheating

• Refrigeration: Store leftover brisket in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Reheating:
  • Oven: Wrap in foil and warm at 300°F (150°C) for 20-30 minutes.
  • Skillet: Heat slices on low in a covered skillet with a splash of broth.
  • Microwave: Heat in short intervals, adding moisture as needed to prevent drying out.

FAQs

How long does it take to smoke a brisket?

A 10-12 lb brisket takes about 12-16 hours, including resting time. The exact time depends on the thickness and smoker consistency.

What is the best wood for smoking brisket?

Oak, hickory, and mesquite are excellent choices. Oak provides a balanced smoke, hickory is bold and rich, and mesquite offers an intense smokiness.

Should I wrap my brisket while smoking?

Yes. Wrapping at 165°F (74°C) helps retain moisture and speeds up cooking, preventing a tough bark.

What’s the difference between butcher paper and foil?

Butcher paper allows more airflow, preserving bark texture, while foil locks in moisture for a softer exterior.

How do I know when my brisket is done?

The ideal internal temperature is 203°F (95°C). A probe should slide in with little resistance.

Why do I need to let the brisket rest?

Resting allows the juices to redistribute, ensuring a moist and flavorful brisket. Skipping this step can result in dryness.

Can I smoke a brisket the day before serving?

Yes. Reheat it slowly in the oven, wrapped in foil at 250°F (120°C), until warmed through.

What’s the best way to slice brisket?

Always slice against the grain for the most tender texture. The point and flat have different grain directions, so adjust accordingly.

Do I need to marinate the brisket before smoking?

No. The dry rub provides ample flavor, and the long smoking process enhances the meat’s natural taste.

What if my brisket is tough?

If it is tough, it likely needs more time. Keep smoking until the internal temperature reaches 203°F (95°C) and ensure a proper resting period.

Conclusion

This Garlic Junkie Smoked Beef Brisket is the perfect recipe for barbecue lovers looking for bold flavors and melt-in-your-mouth tenderness. Whether you’re celebrating a special occasion or simply indulging in a hearty meal, this smoked brisket delivers exceptional taste with every bite. Follow these steps, experiment with variations, and enjoy the ultimate smoky delight.