Return brisket to smoker or indoor oven at 225˚to 235˚. Whether you serve your smoked brisket on sliders, as a topping, or simply on its own, this recipe is sure to be a hit. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion … If you need bbq sauce on your brisket, then chances are something went wrong when cooking it. Unsubscribe at anytime. The formula for perfect brisket: Making a perfect brisket doesn’t require any secret ingredients or technique. Remove the brisket from the heat and store in a cooler for 1 to 2 … But that all changed when I visited south Texas. Crisp it up to eat in sliders, tacos or even…, Smoked Pork Shoulder Smoked Brisket Simple Smoked Salmon BBQ Chicken Smoked Tri-Tip BBQ Smoked Pork Ribs, BBQ & Grilling Recipes Sous Vide Recipes Cocktail Recipes Air Fryer Recipes, Smoked Turkey Turkey Roulade Thanksgiving Leftovers Eggs Benedict, Sign up and receive all the latest recipes straight to your inbox. Always use a Thermapen instant-read probe thermometer (affiliate) to check the temperature, and even better is to use a Thermoworks Smoke Alarm (affiliate) so you can monitor it wirelessly without having to open the smoker. Chickens are either hung and rotated above a hot outdoor fire pit or put in an enclosed smoker until moist and juicy. Each step is equally important in achieving the best smoked brisket recipe. Whether you are using a Traeger, a Big Green Egg, or a box smoker; it’s really the same concept. Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. © Copyright 2020 Meredith Corporation. When ready to serve, cut against the grain into 1/4” slices. You can use apple cider vinegar or whatever liquid you want to spray on the brisket during the smoke if burning or moisture is an issue. A lot of people use pellet smokers or other smokers that aren’t charcoal, so I will leave it out of the brisket recipe itself. Nutrient information is not available for all ingredients. But after that, it really is the smoking process that makes the best smoked brisket recipe. Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees F. Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice. I was used to making Slow Cooker Barbecue Brisket but now I wanted to use my smoker. He likes to add too many spices and mix too many flavors which is a big mistake. Percent Daily Values are based on a 2,000 calorie diet. BBQ sauce isn’t needed for something this rich and flavorful. While we might never consider ourselves “pit masters,” being able to cook a pit master quality smoked brisket is something I guarantee that you can do if you follow the formula. It’s always a good idea to pre-read a recipe before you even start. In a small bowl, combine the garlic salt, pepper, chili powder, brown sugar and smoked paprika and generously massage it over all sides of the brisket. The biggest thing to remember is to not rush the process. Then let it sit in the refrigerator overnight to allow the spices to penetrate into the meat. Prepare your smoker to 225 degrees F. Set the meat out and allow it to come to room temperature.