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Juicy Smoked Brisket Recipe: Perfectly Seasoned and Slow-Cooked to Tender Perfection Recipe

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4.2 from 14 reviews

Juicy, succulent, and packed full of flavor, this Smoked Brisket recipe is perfect for holidays, outdoor get-togethers, and picnics. Slow-smoked to tender perfection, this melt-in-your-mouth brisket features a seasoned crust and deep smoky aroma that will impress any barbecue lover.

  • Total Time: 16 hours 30 minutes
  • Yield: 18 servings

Ingredients

Brisket

  • 11-15 pound whole packer brisket

Seasoning Blend

  • 3 Tablespoons kosher salt
  • 3 Tablespoons coarse ground black pepper
  • 2 Tablespoons paprika

Instructions

  1. Preheat Smoker: Preheat your smoker to 225°F to ensure it reaches the perfect temperature for low and slow smoking.
  2. Make Seasoning Blend: In a small bowl, combine kosher salt, coarse ground black pepper, and paprika until well mixed.
  3. Trim Brisket: Trim the brisket by removing any silver skin and excess fat from the flat muscle. Square the edges and ends of the flat. Flip the brisket and trim the fat cap to no more than ¼ inch thickness to ensure even cooking and flavor penetration.
  4. Season Brisket: Liberally sprinkle all surfaces of the trimmed brisket with the seasoning blend to infuse flavor throughout the meat.
  5. Smoke Brisket: Place the brisket on the smoker with the thicker end closest to the hotter section. Close the lid and smoke at 225°F until the internal temperature reaches 165°F, approximately 8 hours. Remove the brisket and double wrap it tightly with peach butcher paper.
  6. Continue Smoking: Return the wrapped brisket to the smoker, close the lid, and continue smoking at 225°F until the internal temperature reaches 203°F in the thickest part of the meat, which will take another 6-8 hours.
  7. Rest Brisket: Remove the brisket, wrap it in a thick towel, and place it into a cooler to rest for one hour. This allows the juices to redistribute and the meat to become tender.
  8. Slice and Serve: Slice the brisket across the grain of both the point and flat muscles with a sharp knife to serve and enjoy.

Notes

  • Use peach butcher paper for wrapping to allow the meat to breathe while retaining moisture.
  • Trimming the fat cap to ¼ inch helps prevent excessive grease and enables seasonings to penetrate better.
  • Maintaining consistent smoker temperature is crucial for even cooking.
  • Allowing the brisket to rest before slicing ensures juiciness and tenderness.
  • Cooking times can vary based on brisket size and smoker consistency; always rely on internal temperature rather than time alone.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 16 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://dishiary.com/juicy-smoked-brisket-recipe-perfectly-seasoned-and-slow-cooked-to-tender-perfection-recipe/