How is a Brisket Smoked?
To smoke a brisket, you need a barbecue pit, smoker or grill, and the following ingredients:
1 whole beef brisket, trimmed of excess fat
2-3 cups of dry rub (made from a combination of spices such as paprika, brown sugar, garlic powder, cumin, and salt)
Wood chips (for smoking; hickory, mesquite, or oak are popular choices)
BBQ sauce, optional
Steps:
Season the brisket all over with dry rub, massage it into the meat, and let it sit in the fridge for 4-12 hours, or overnight.
Soak the wood chips in water for at least an hour.
Prepare your smoker or grill for indirect cooking, by lighting coals on one side or turning one of the burners off.
Drain the wood chips and add them to the coals or place them in a smoke box on the grill.
Place the brisket on the indirect heat side, close the lid, and let it smoke for 2-3 hours.
After the first 2-3 hours, start to mop the brisket every hour with BBQ sauce, if desired.
Smoke the brisket for 6-12 hours total, or until the internal temperature reaches 200-205°F.
Wrap the brisket in foil, return it to the grill or smoker, and let it rest for 30 minutes to an hour.
Slice and serve the brisket with your favorite BBQ sauce.
Note: Smoking times and temperatures may vary depending on the size of the brisket, the temperature of the smoker, and personal preference.
