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Flavorful Smoked Brisket Recipe with Perfect Dry Rub

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This smoked brisket recipe features a bold dry rub and slow smoking method to create tender, flavorful meat that’s perfect for gatherings or casual cookouts.

Ingredients

Scale
  • 1/4 cup smoked paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 whole beef brisket (8–12 pounds), trimmed
  • 1 cup beef broth or apple juice
  • Smoking wood chips or chunks (hickory, mesquite, or applewood recommended)

Instructions

  1. Trim the brisket by removing excess fat, leaving about 1/4 inch of fat on the surface.
  2. Mix all dry rub ingredients in a bowl until evenly combined.
  3. Rub the spice mixture generously all over the brisket and let it sit at room temperature for 30 minutes.
  4. Preheat your smoker to 225°F (107°C) and add your chosen wood chips or chunks.
  5. Place the brisket fat-side up on the grate and smoke for 4-6 hours, maintaining a consistent temperature. Spritz the brisket with beef broth or apple juice every hour.
  6. When the brisket reaches an internal temperature of around 165°F (74°C), wrap it tightly in aluminum foil and return it to the smoker. Continue cooking until the internal temperature hits 203°F (95°C).
  7. Remove the brisket from the smoker and let it rest in the foil for at least an hour.
  8. Slice the brisket against the grain into thin, even pieces and serve with your favorite BBQ sauce or enjoy as-is.

Notes

Keep the smoker temperature steady for even cooking. Rest the brisket after smoking to lock in juices. Experiment with different wood chips for unique flavors.

Nutrition

Keywords: smoked brisket, BBQ brisket, dry rub brisket, smoked meat recipe, barbecue recipe

Find it online: https://chrisfeasts.com/flavorful-smoked-brisket-recipe-with-perfect-dry-rub/