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Slow-Cooked Beef Brisket

Slow-Cooked Beef Brisket
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Slow-Cooked Beef Brisket is the ultimate BBQ classic — tender, smoky, and packed with rich flavor. This recipe transforms a tough cut of beef into a melt-in-your-mouth masterpiece by cooking it low and slow. Whether you’re a beginner or a seasoned pitmaster, this guide covers everything from choosing the perfect cut to achieving that signature smoky bark. The result? A perfectly juicy brisket that’s sure to impress at any gathering.

Ingredients

Brisket & Seasoning:

  • 1 whole beef brisket (10–12 lbs), point and flat included

  • ½ cup kosher salt

  • ¼ cup coarse black pepper

  • 2 tbsp garlic powder

  • 2 tbsp paprika

  • 1 tbsp brown sugar (optional, for a hint of sweetness)

  • 1 tbsp chili powder (optional, for mild heat)

  • 2 tbsp yellow mustard, olive oil, or Worcestershire sauce (binder)

For Smoking:

  • 2–3 cups wood chips or chunks (post oak, mesquite, or apple wood)

  • Aluminum foil or butcher paper (for wrapping)

  • Beef broth or melted butter (optional, for added moisture)

Optional Garnish:

  • Fresh parsley or chives

  • BBQ sauce (on the side)

Instructions

  • Trim the Brisket:
    Place the brisket on a cutting board. Trim off any excess fat, leaving about a ¼-inch layer of the fat cap. Remove any silverskin or uneven edges for even cooking.

  • Apply Binder and Rub:
    Coat the brisket with a thin layer of mustard, oil, or Worcestershire sauce. In a bowl, mix salt, pepper, and seasonings. Rub the mixture evenly over all sides of the brisket.

  • Preheat the Smoker:
    Set your smoker to 225°F (107°C). Add wood chips or chunks (post oak is traditional) for that authentic smoky flavor.

  • Smoke the Brisket (Unwrapped):
    Place the brisket fat-side up in the smoker. Let it smoke undisturbed until it reaches an internal temperature of 160°F (71°C) — about 6–8 hours.

  • Wrap to Overcome the Stall:
    Once the temperature stalls, wrap the brisket tightly in foil or butcher paper (the “Texas Crutch”). Add a splash of beef broth or butter before sealing.

  • Continue Cooking:
    Return the wrapped brisket to the smoker. Cook until the internal temperature reaches 195–205°F (90–96°C), and a probe slides in with little resistance — like butter.

  • Rest the Brisket:
    Remove from the smoker, keep it wrapped, and let it rest for at least 1 hour. This step allows juices to redistribute, ensuring every slice is tender and moist.

  • Slice and Serve:

  • Slice against the grain using a long, sharp knife. Serve with BBQ sauce, coleslaw, baked beans, or grilled corn for the perfect BBQ feast.

Notes

  • Choose Prime-grade brisket for the best marbling and flavor.

  • Maintain consistent smoker temperature between 225°F–250°F for even cooking.

  • Don’t skip the rest! It’s crucial for juicy results.

  • Experiment with wood types — post oak gives a classic Texas flavor, while apple wood adds a mild sweetness.

  • Store leftovers in foil or airtight containers; reheat slowly to preserve tenderness.

Find it online: https://bon-recipe.com/slow-cooked-beef-brisket/