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Tender Brisket Recipe Easy Smoky Crispy Bark for Perfect BBQ

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A simple and foolproof brisket recipe that delivers tender, smoky meat with a crispy bark, perfect for BBQs and family gatherings.

Ingredients

Scale
  • 5–6 pounds whole packer brisket, with both flat and point muscles intact
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • 2 cups hickory or oak wood chips, soaked in water for 30 minutes

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap and remove silver skin or tough membranes (about 15 minutes).
  2. Mix kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl.
  3. Rub the brisket all over with vegetable oil, then coat evenly with the dry rub. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add soaked wood chips to smoker box or hot coals.
  5. Place brisket fat side up on smoker grate away from direct heat. Smoke for about 4 hours, spritzing with apple cider vinegar or water every hour.
  6. When internal temperature reaches 165°F (74°C), wrap brisket tightly in butcher paper or aluminum foil.
  7. Return wrapped brisket to smoker and cook until internal temperature reaches 203°F (95°C), about 3-4 more hours.
  8. Remove brisket from smoker and let rest wrapped for at least 1 hour.
  9. Unwrap and slice against the grain into 1/4 inch thick slices. Serve with BBQ sauce or alone.

Notes

Use butcher paper instead of foil for a crispier bark. Maintain smoker temperature steady at 225°F. Spritz with apple cider vinegar or water every hour before wrapping. Let brisket rest wrapped for at least 1 hour before slicing.

Nutrition

Keywords: brisket, BBQ, smoked brisket, crispy bark, slow cooked, backyard smoker, tender meat, smoky flavor

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