Include in Print View:

Slow-Smoked Beef Brisket – Country Living

Slow-Smoked Beef Brisket - Country Living recipe image
This classic American barbecue dish transforms a tough cut of beef into tender, melt-in-your-mouth perfection through low-and-slow smoking. The brisket is rubbed with a savory spice blend and smoked over charcoal until it develops a deep, flavorful bark while remaining incredibly juicy inside. It&# 226;€™s the ultimate comfort food for weekend gatherings, holidays, or any occasion where you want to impress your guests with authentic home-style flavors. The result is a rich, smoky main course that pairs beautifully with simple sides like coleslaw or baked beans.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 62.5
Dietary: Gluten-free
Description
This classic American barbecue dish transforms a tough cut of beef into tender, melt-in-your-mouth perfection through low-and-slow smoking. The brisket is rubbed with a savory spice blend and smoked over charcoal until it develops a deep, flavorful bark while remaining incredibly juicy inside. It&# 226;€™s the ultimate comfort food for weekend gatherings, holidays, or any occasion where you want to impress your guests with authentic home-style flavors. The result is a rich, smoky main course that pairs beautifully with simple sides like coleslaw or baked beans.
Ingredients
  • 1 3-to 5-lb fresh beef brisket
  • 20 lbs charcoal briquettes
  • 1 cup brown sugar
  • 1/2 cup kosher salt
  • 1/2 cup black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
Directions
  1. 1
    Mix brown sugar, kosher salt, black pepper, garlic powder, and onion powder in a small bowl to create the dry rub.
  2. 2
    Pat the beef brisket dry with paper towels and trim excess fat, leaving about 1/4 inch of fat cap.
  3. 3
    Generously coat the entire brisket with the dry rub, pressing it into the meat to ensure it adheres.
  4. 4
    Prepare your smoker or grill for indirect heat using charcoal, aiming for a temperature of 225-250°F (107-121°C).
  5. 5
    Place the brisket fat-side up on the smoker grates.
  6. 6
    Smoke the brisket for 12-16 hours, maintaining steady temperature, until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender.
  7. 7
    Remove the brisket from the smoker and wrap it tightly in aluminum foil or butcher paper.
  8. 8
    Let the brisket rest for at least 1 hour before slicing against the grain.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 62.5kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a meat thermometer to monitor internal temperature. The brisket is done when it probes like butter.

You can substitute charcoal with wood chips such as hickory, oak, or mesquite for different smoke flavors.

Leftover brisket can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

If the brisket stalls in temperature (common around 150-170°F), wrap it in foil to push through the stall, known as the "Texas Crutch."

Keywords: beef brisket, barbecue, smoked meat, bbq, american cuisine, slow cooking, charcoal grill, picnic food, holiday dinner, tender beef, smoky flavor, dry rub, tailgate, comfort food, weekend cooking, family meal, grilling, meat lover, leftovers, pitmaster, rustic
Read it online: https://www.chefs-mate.com/recipe/slow-smoked-beef-brisket-country-living/