Smoked Brisket with Dry Rubs
Ingredients
- 1 brisket, about 3.6 kg (8 lbs)
- 50g (1/4 cup) coarse sea salt
- 50g (1/4 cup) ground black pepper
- 30g (2 tablespoons) smoked paprika
- 20g (2 tablespoons) garlic powder
- 20g (2 tablespoons) onion powder
- 15g (1 tablespoon) brown sugar
- 10g (2 teaspoons) cayenne pepper
- 10g (2 teaspoons) mustard powder
- 120ml (1/2 cup) apple cider vinegar
- 120ml (1/2 cup) water
Introduction
Embark on a savory journey with our smoked brisket recipe glazed with a tantalizing dry rub. This classic barbecue staple celebrates the art of slow cooking, allowing the robust flavors of the meat and spices to meld into a culinary masterpiece. Whether you’re preparing for a family gathering or a weekend cookout, this smoked brisket promises to deliver a mouthwatering experience where patience is justly rewarded. Follow this detailed guide for authentic barbecue bliss that will leave everyone craving for more.
Kitchen Equipment Required
- Smoker
- Charcoal or Wood Chips
- Meat Thermometer
- Mixing Bowl
- Large Knife
- Cutting Board
- Foil
- Spray Bottle
Cooking Time
Total estimated time: 10 hours
Instructions
Step 1: Prepare the Smoker
Preheat your smoker to 107°C (225°F). You can use charcoal or wood chips such as oak, hickory, or mesquite for a traditional barbecue flavor.
Step 2: Make the Dry Rub
In a mixing bowl, combine the sea salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, and mustard powder. Mix thoroughly to create a uniform dry rub.
Step 3: Apply the Dry Rub
Pat the brisket dry with paper towels. Generously apply the dry rub all over the brisket, ensuring every part is evenly coated. Let it sit at room temperature for 30 minutes to absorb the flavors.
Step 4: Smoke the Brisket
Place the brisket in the smoker with the fat side up. Insert a meat thermometer into the thickest part of the brisket. Smoke for about 6-8 hours, or until the internal temperature reaches 75°C (170°F).
Step 5: Spritz the Brisket
Mix the apple cider vinegar and water in a spray bottle. Every hour, spritz the brisket to retain moisture and enhance flavor.
Step 6: Wrap the Brisket
Once the internal temperature reaches 75°C (170°F), wrap the brisket tightly in aluminum foil. Continue smoking until the internal temperature reaches 93°C (200°F), which should take another 2-3 hours.
Step 7: Rest the Brisket
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This resting period allows juices to redistribute throughout the meat.
Step 8: Slice and Serve
Unwrap the brisket and place it on a cutting board. Slice against the grain into your preferred thickness. Serve immediately for the best taste and texture.
Conclusion
You’ve now mastered the art of creating a smoked brisket that epitomizes barbecue perfection. This recipe turns patience and careful preparation into a flavorful triumph, with tender meat that pulls apart with ease and dry rubs that offer just the right balance of smoky, spicy, and sweet. Perfect for satisfying a crowd or enjoying as part of a sumptuous weekend meal, this smoked brisket will quickly become a cherished favorite in your culinary repertoire. Enjoy the compliments from your delighted guests and relish the smoky, succulent experience of this timeless barbecue masterpiece.
