This smoked brisket is beef coated in a homemade spice rub, then slow smoked to tender perfection and thinly sliced. The ultimate barbecue beef that tastes like it came from a restaurant!
- 1 10-13 pound brisket can use packer, point or flat cut
- 1 cup BBQ spice rub enough to completely cover the meat
- BBQ sauce for serving with the meat
Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
Completely cover the brisket in BBQ rub.
Cover the meat and refrigerate it for 10-12 hours.
Preheat the smoker to 250 degrees F.
Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 200 degrees F. This may take 9-10 hours. If you want to increase the speed of cooking, you can increase the temperature to 275 degrees for the last couple of hours of smoking.
Once the meat reaches an internal temperature of 200 degrees F, remove it from the smoker and let it rest covered 10 minutes. Let it rest uncovered another 5 minutes.
Slice the brisket. If you notice excessive juice pooling when you cut the brisket, you can let it rest for a few more minutes. Serve with BBQ sauce.
Calories: 404kcal | Carbohydrates: 4g | Protein: 79g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 234mg | Sodium: 300mg | Potassium: 1287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 77mg | Iron: 9.3mg