Smoked Beef Brisket with Texas Rub

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7:15 - Prep 0:15 / Cook 7:00
Intermediate

Paprika and cayenne powder give this tender Smoked Beef Brisket with a Texas Rub its signature flavor. Follow this recipe to a relaxing all-day smoke and when the sun goes down, chow down on some melt-in-your-mouth brisket that’s well worth the wait.

While cooking a tender beef brisket may not be rocket science, it can be challenging. Beef brisket is one of the nine beef primal cuts which includes the superficial and deep pectorals. These muscles support about 60% of the cow’s body weight, which requires a significant amount of connective tissue. To tenderize all of that connective tissue, beef brisket needs to cook low and slow for a long time.

4-6 Servings

Ingredients

Brisket
  • 1 brisket flat, 4 to 6 pounds
  • 4-5 oak, pecan or hickory wood chunks
  • 1 cup apple cider vinegar
Texas Rub
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne powder
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Preparation

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Step 1 Of 7
1. Preheat smoker to 225°F. Toss 4 to 5 wood chunks onto the fire.
2. In a medium-size bowl, combine salt, pepper, garlic powder, paprika and cayenne powder. Mix with fingers to break up any clumps. Generously season the brisket on all sides with the dry rub.
3. Place brisket in the smoker. Cook until the brisket’s internal temperature reaches 160°F, about 4 hours.
4. Pour apple cider vinegar into a spray bottle to spritz the brisket every hour.
5. Remove brisket from smoker. Wrap in butcher paper, then place it back into your smoker. Cook until internal temperature reaches 205°F, about 2 to 3 hours.
6. Remove brisket and let it rest for 30 minutes.
7. Slice and serve with some Smoked Sweet Potato Fries or Bacon Smoked Mac and Cheese.
Up Your Game: How to Select the Right Cut of Meat
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