Description
Juicy, smoky, and packed with bold garlic flavor, this smoked beef brisket is the ultimate treat for barbecue lovers—perfect for Father’s Day!
Ingredients
Units
Scale
- 1 whole beef brisket (10–12 lbs)
- 1/4 cup olive oil or yellow mustard (for binding)
- 1/4 cup kosher salt
- 1/4 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
- 1/2 cup beef broth or apple cider vinegar (for spritzing)
Instructions
- Trim excess fat from the brisket, leaving about ¼ inch of the fat cap for moisture.
- Rub olive oil (or mustard) over the entire brisket as a binder.
- Mix salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper. Generously coat the brisket with the rub.
- Preheat the smoker to 225°F (107°C) using oak, hickory, or mesquite wood for an authentic smoky flavor.
- Place the brisket on the smoker with the fat side up. Close the lid and smoke for 6-8 hours, spritzing with beef broth or apple cider vinegar every hour to keep it moist.
- When the internal temperature reaches 165°F (74°C), wrap the brisket in butcher paper or aluminum foil and continue smoking for another 4-6 hours until the internal temperature reaches 203°F (95°C).
- Remove the brisket from the smoker and let it rest for 1 hour before slicing against the grain.
- Serve with your favorite barbecue sides and enjoy!
Notes
- Wrapping the brisket in butcher paper helps retain moisture while preserving the bark.
- Letting the brisket rest is crucial to keep the juices from running out when slicing.
- For extra smoky flavor, use a mix of hardwoods like oak and hickory.
