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Smoked Beef Brisket

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A labor of love, this smoked beef brisket bursts with flavor and is perfect for backyard gatherings.

Ingredients

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  • 1 whole beef brisket (10–12 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • Wood chips for smoking (hickory, oak, or mesquite)

Instructions

  1. Trim the brisket by trimming excess fat, leaving about 1/4 inch for flavor.
  2. Create the seasoning by mixing together the salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
  3. Rub this seasoning mixture all over the brisket, covering it evenly.
  4. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, or overnight.
  5. Preheat your smoker to 225°F (107°C).
  6. Prepare the wood chips according to the manufacturer’s instructions.
  7. Position the brisket on the smoker grate, fat side up.
  8. Smoke the brisket for approximately 1 to 1.5 hours per pound, maintaining a consistent temperature.
  9. Check the internal temperature; once it reaches 195°F (90°C), remove it from the smoker.
  10. Rest the brisket for at least 30 minutes before slicing.

Notes

Pair with classic BBQ sides and allow resting time for juicy slices. Store leftovers in an airtight container.

Nutrition

Find it online: https://recypez.com/smoked-beef-brisket/

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