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Close-up of a perfectly smoked BBQ brisket with a deep red smoke ring and bark

Proven way to grow your BBQ Brisket in 5 stepsBBQ Brisket

This recipe outlines a proven method to perfect your BBQ brisket in just five steps, ensuring a tender and flavorful result every time. Master the art of slow-cooked brisket with this easy-to-follow guide.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 lbs Beef Brisket
  • 0.5 cup BBQ Rub
  • 2 cups Wood Chips Hickory or Oak recommended
  • 0.5 cup Apple Cider Vinegar
  • 0.5 cup Water

Equipment

  • Smoker
  • Meat Thermometer
  • Butcher Paper or Foil
  • Insulated Cooler

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving a 1/4-inch fat cap, and then generously apply the BBQ rub, ensuring it's evenly coated on all sides.
  2. Prepare your smoker by preheating it to a consistent temperature of 225-250°F (107-121°C), and soak wood chips in water for at least 30 minutes to create flavorful smoke.
Cooking
  1. Place the brisket fat side up in the smoker and cook for 6-8 hours or until the internal temperature reaches 160°F (71°C), maintaining a steady smoke throughout with added wood chips as needed.
  2. Remove the brisket, wrap it tightly in butcher paper or foil with a mixture of apple cider vinegar and water, and return it to the smoker to continue cooking until it reaches an internal temperature of 200-205°F (93-96°C) and is fork-tender.
Resting & Serving
  1. Once cooked, let the brisket rest for at least 1-2 hours, or up to 4 hours, in an insulated cooler before slicing against the grain and serving to ensure maximum tenderness and juiciness.

Notes

For best results, use a quality meat thermometer to monitor the internal temperature accurately. Experiment with different wood chip flavors to find your preferred smoky profile. Allowing the brisket to rest is crucial for tenderness.