Smoked Brisket

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Servings: 4 Difficulty: Intermediate
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Tender, smoky beef brisket with a rich dry rub and savory baste
Smoked Brisket recipe image
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Smoked Brisket

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 131.5

Description

This classic smoked brisket is the ultimate centerpiece for any barbecue gathering or slow-cooking weekend. The secret lies in the generous application of a robust dry rub featuring paprika, cumin, and cracked black pepper, which forms a delicious bark as it cooks. Basted regularly with a mixture of apple cider and beer, the meat remains moist and develops deep, complex flavors. Low and slow smoking over hickory wood transforms the tough cut into tender, sliceable perfection. Ideal for potlucks, holidays, or a relaxed family dinner, this dish rewards patience with incredible taste. Serve with pickles, onions, or your favorite BBQ sauce for a complete meal.

Ingredients

Directions

  1. In a small bowl, combine 3/4 cup paprika, 3/4 cup cracked black pepper, 1/4 cup salt, 2 tablespoons toasted crushed cumin seeds, 2 tablespoons minced garlic, and 2 tablespoons minced onion to create the dry rub.
  2. Generously coat the briskets with the dry rub, ensuring all sides are evenly covered. Pat the rub firmly into the meat.
  3. Place the seasoned briskets in a sealed container and refrigerate for several hours or overnight to allow the flavors to penetrate.
  4. Remove the brisket from the refrigerator and let it sit at room temperature for 1 hour before smoking.
  5. Preheat your smoker to 180 to 200 degrees Fahrenheit (93&# 194;°C) using hickory wood for smoke flavor.
  6. While the smoker heats, prepare the baste by combining 8 oz apple cider, 8 oz beer, 1/2 diced onion, 2 minced garlic cloves, and 2 tablespoons of the dry rub in a spray bottle or bowl.
  7. Place the brisket in the smoker. Smoke for 7 to 9 hours, basting with the apple cider mixture every hour to keep the meat moist.
  8. Remove the brisket when it is tender and reaches an internal temperature of approximately 195-205 degrees Fahrenheit (96ðC).
  9. Let the brisket rest for at least 30 minutes before slicing against the grain and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 131.5kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.5g18%
Cholesterol 35.5mg12%
Sodium 34.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* 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 digital thermometer to monitor the internal temperature of the meat. The brisket is done when it is fork-tender.

You can substitute the beer with beef broth or additional apple cider if you prefer a non-alcoholic option.

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 bark is getting too dark before the meat is done, wrap the brisket in aluminum foil (the "Texas Crutch") to retain moisture and prevent burning.

Keywords: beef, brisket, smoked, bbq, dry rub, barbecue, hickory, slow cook, smoker, paprika, cumin, apple cider, beer baste, main course, weekend cook, tender, smoky, picnic, party food, classic
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