Ultimate Smoked Brisket Recipe

Select a well-marbled brisket for maximum flavor and tenderness.

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Generously apply a dry rub of salt, pepper, garlic powder, and paprika.

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Use hardwoods like oak or hickory for a robust smoky flavor.

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Maintain a consistent smoker temperature of 225°F to 250°F.

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Smoke the brisket for about 1.5 hours per pound until it reaches an internal temperature of 195°F to 205°F.

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Let the brisket rest for at least an hour, wrapped in butcher paper or foil, to redistribute juices.

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Slice against the grain for tender, juicy pieces of brisket.

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Ultimate Smoked Brisket Recipe

RECIPES

Select a well-marbled brisket for maximum flavor and tenderness.

Choosing the Cut

Generously apply a dry rub of salt, pepper, garlic powder, and paprika.

Seasoning

Use hardwoods like oak or hickory for a robust smoky flavor.

Wood Choice

Maintain a consistent smoker temperature of 225°F to 250°F.

Temperature Control

Smoke the brisket for about 1.5 hours per pound until it reaches an internal temperature of 195°F to 205°F.

Smoking Time

Let the brisket rest for at least an hour, wrapped in butcher paper or foil, to redistribute juices.

Resting

Slice against the grain for tender, juicy pieces of brisket.

Slicing