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Smoked BBQ beef brisket with black pepper crust served

Smoked BBQ Beef Brisket with Black Pepper Crust

Smoked BBQ beef brisket with a black pepper crust is an iconic American BBQ dish and a well-known staple of Texas-style barbecue. The thick black pepper crust not only gives the meat a fantastic flavor but also helps retain its juiciness. Beef brisket is one of the best cuts of meat for slow smoking, as the long cooking time allows the collagen to transform, making the meat incredibly tender. The smoke from oak or pecan perfectly complements the natural, rich flavor of the beef, while the black pepper crust adds a crispy texture. This dish is a perfect choice for an authentic BBQ party, holiday dinner, or even a weekend family barbecue. If you're looking for a truly authentic BBQ experience, serve it with grilled vegetables and classic BBQ sides, such as beans or coleslaw!

Prep Time 30 min
Preparation 15 hr
Total 15 hr 30 min
1050 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 4000 g Beef Brisket
⭕ 3 tbsp Coarse Sea Salt
⭕ 4 tbsp Black Peppercorns (freshly cracked, coarse)
⭕ 1 tbsp Garlic Powder
⭕ 1 tbsp Onion Powder
⭕ 1500 g Smoking Wood (oak, hickory, or pecan)
⭕ 2 tbsp Mustard (as a binder for the crust)

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    Preparation Steps

    1

    Trim the beef brisket of excess fat, but leave a thin layer to maintain juiciness.

    2

    Coat the brisket with mustard, which will help the spice rub adhere.

    3

    Combine the coarse sea salt, black peppercorns, garlic powder, and onion powder, then thoroughly rub it into the meat.

    4

    Preheat your smoker to 230-250°F (110-120°C), and prepare your smoking wood for the desired aroma.

    5

    Place the brisket on the smoker rack and smoke for 8-10 hours, or until the internal temperature reaches 165°F (75°C).

    6

    Wrap the meat in butcher paper or aluminum foil, then continue smoking for another 4-6 hours, or until the internal temperature reaches 195-205°F (90-95°C).

    7

    Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour to allow the juices to redistribute evenly.

    8

    Thinly slice the brisket against the grain and serve with grilled vegetables or classic BBQ sides.