Recipes in the world of Flavilo

Smoked brisket served in thin slices with barbecue sauce and side dishes

Smoked Brisket

Smoked Brisket is an iconic dish in American barbecue art, prepared with slow smoking for many hours. The special flavor of smoked meat comes from the right smoking wood, perfect seasoning, and precise cooking technique. This dish is a symbol of the barbecue traditions of the southern states, best enjoyed at family gatherings and outdoor picnics.

Prep Time 30 min
Preparation 8 hr
Total 8 hr 30 min
650 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 6
⭕ 2 kg Beef Brisket
⭕ 3 tbsp Barbecue Rub
⭕ 150 ml Barbecue Sauce
⭕ 1 packet Smoking Wood (e.g., hickory or oak)
⭕ 1 tsp Salt
⭕ 1 tsp Ground Black Pepper

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Prepare the brisket: trim excess fat, then generously rub with the barbecue rub, salt, and pepper. Ensure the entire surface is evenly coated.

    2

    Set your smoker to 225°F (110°C) and add the smoking wood (e.g., hickory or oak). Allow the smoker to preheat until it reaches the desired temperature.

    3

    Place the brisket in the smoker, fat-side up. Smoke for 6-8 hours, monitoring the temperature periodically and adding more wood as needed.

    4

    When the internal temperature of the brisket reaches 195-205°F (90-95°C), remove it from the smoker and wrap tightly in aluminum foil. Let it rest for 1 hour to allow the juices to redistribute.

    5

    Before serving, slice the brisket into thin slices against the grain and serve with barbecue sauce. Complement with sides like baked beans, cornbread, or a fresh salad.