Smoked Brisket

Ingredients

• 1 whole beef brisket, trimmed (12 to 14 pounds)
• 1/4 cup coarse kosher salt
• 1/4 cup coarse ground black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon yellow mustard
• 2 cups wood chunks or chips, such as oak or hickory
• 1 cup beef broth, for spritzing
• 1/2 cup apple cider vinegar, for spritzing
• 2 sheets butcher paper or heavy-duty aluminum foil

Method

1. 1

   Trim the brisket, leaving about 1/4 inch of fat cap, and square off the edges for even cooking.

2. 2

   Pat the brisket dry, then rub the entire surface with a thin layer of yellow mustard.

3. 3

   Combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl, then coat the brisket evenly on all sides.

4. 4

   Let the seasoned brisket rest uncovered in the refrigerator for at least 1 hour, or overnight for deeper flavor.

5. 5

   Preheat a smoker to 225°F using oak or hickory wood for smoke flavor.

6. 6

   Place the brisket fat-side down on the smoker grate, insert a probe thermometer into the thickest part, and close the lid.

7. 7

   Smoke the brisket undisturbed until the internal temperature reaches 160°F and a dark bark has formed, about 6 hours.

   6:00:00 · Smoke until bark sets
8. 8

   Mix the beef broth and apple cider vinegar in a spray bottle, and spritz the brisket every 45 minutes during the first 6 hours to keep the surface moist.

9. 9

   Wrap the brisket tightly in butcher paper or foil once the bark is set, then return it to the smoker.

10. 10

    Continue smoking the wrapped brisket until the internal temperature reaches 203°F and the meat probes tender, about 5 hours.

    5:00:00 · Smoke wrapped brisket
11. 11

    Remove the brisket from the smoker and let it rest, still wrapped, in a dry cooler or insulated box for at least 1 hour before slicing.

12. 12

    Unwrap the brisket, separate the point from the flat if desired, and slice against the grain into pencil-thick slices.