A delicious and smoky brisket recipe, simplified for home cooks while maintaining its rich flavor and tenderness.
Prepare the brisket by trimming excess fat, leaving a thin layer for flavor.
Trimming the fat properly ensures even cooking and enhances flavor.
Mix the rub ingredients in a bowl and apply generously to the brisket, covering all sides.
Let the brisket sit with the rub for at least an hour to absorb the flavors.
Preheat the smoker to 250°F (120°C) and prepare the wood chips for smoking.
Soak wood chips in water for 30 minutes before use to create more smoke.
Place the brisket in the smoker, fat side up, and smoke for 4-5 hours, maintaining a consistent temperature.
Use a meat thermometer to monitor the internal temperature, aiming for 200°F (93°C).
Remove the brisket from the smoker and let it rest for 30 minutes before slicing.
Resting allows the juices to redistribute, making the brisket more tender.
Slice the brisket against the grain and serve with your favorite sides.
Slicing against the grain ensures tender bites.
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