Smoked Beef Brisket
Smoked beef brisket is a classic American barbecue dish, especially popular in Texas and the southern United States. Authentic BBQ brisket is made by slow smoking, which allows the meat to remain tender and juicy, while the smoke adds a deep, intense flavor. For best results, the brisket should be cooked at a low temperature for hours and then rested to allow the flavors and juices to distribute perfectly. A well-prepared smoked brisket has a juicy, smoky, and slightly spicy flavor that should be served with fresh salad, roasted potatoes, or coleslaw. This dish is an ideal choice for a large gathering or a true BBQ experience.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
2
Thoroughly rub the beef brisket with the spice mixture, then let it rest at room temperature for 30-60 minutes to allow the flavors to penetrate.
3
Prepare the smoker or grill for indirect heat (preheated to approximately 225-250°F or 110-120°C). Place the charcoal on one side and the smoking wood on the embers.
4
Place the brisket on the smoker or grill in the indirect heat zone and smoke for 4-5 hours. Spritz with apple cider vinegar occasionally to keep it from drying out.
5
When the internal temperature of the meat reaches 165°F (75°C), wrap it in foil or butcher paper and continue smoking for another 3-4 hours.
6
The brisket is ready when the internal temperature reaches 200-203°F (93-95°C) and the meat can be easily pierced with a meat thermometer.
7
Remove from the grill and let it rest for at least 30-60 minutes to allow the juices to redistribute evenly throughout the meat.
8
Slice thinly against the grain and serve with fresh salad, roasted potatoes, or coleslaw.
