Easy Smoked Beef Brisket
Ingredients
The brisket
-
12-14
lbs
beef brisket full-packer
The seasoning
-
4
tablespoon
olive oil
-
2
tablespoon
kosher salt or coarse sea salt
-
4
teaspoon
black pepper
-
4
teaspoon
garlic powder
-
2
teaspoon
onion powder
-
2
teaspoon
cumin
-
2
teaspoon
paprika
-
2
teaspoon
sumac
Instructions
- Combine the seasonings in a bowl and set aside.
- Trim excess fat from the brisket and separate the flat from the point if using a full packer brisket.
- Rub both pieces with olive oil and apply the dry rub generously.
- Refrigerate the seasoned brisket for at least 2 hours, up to 12 hours.
- Remove the brisket from the refrigerator and let it come to room temperature.
- Preheat the smoker to 225°F and add wood chips.
- Place the brisket in the smoker, fat side up, and insert a thermometer probe.
- Smoke the brisket until it reaches an internal temperature of 165°F, then wrap it in foil.
- Continue cooking until the internal temperature reaches 195-200°F.
- Remove the brisket from the smoker and let it rest for 30-90 minutes before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
564
Total fat
29g
Total carbohydrates
1g
Total protein
71g
Sodium
1142mg
Cholesterol
211mg
You might also like