Imagine a mouthwatering piece of meat so tender it practically melts in your mouth, with a perfectly caramelized crust that delivers an explosion of flavor in every single bite. This isn't just another barbecue recipe – this is Jeff's legendary brisket that has been known to turn ordinary backyard gatherings into unforgettable culinary experiences. Whether you're a seasoned pitmaster or a weekend grilling enthusiast, this recipe will transform your cooking game and have your guests begging for your secret.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Barbecue
Serves: 8 servings
Ingredients
- 4 lbs brisket
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 cup barbecue sauce
Instructions
- Remove the brisket from refrigerator 1 hour before cooking to allow it to come to room temperature.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, and black pepper to create a dry rub.
- Pat the brisket dry with paper towels to ensure the dry rub adheres properly.
- Generously coat the entire surface of the brisket with the prepared spice mixture, massaging it into the meat.
- Preheat smoker or barbecue to 225°F (107°C), using indirect heat method.
- Place brisket fat-side up on the grill grates, ensuring it's not directly over the heat source.
- Close the lid and smoke the brisket for approximately 6 hours, maintaining a consistent temperature.
- After 4 hours, begin checking the internal temperature with a meat thermometer. Target temperature is 195°F (90°C).
- Once brisket reaches desired temperature, remove from heat and let rest for 30 minutes.
- Brush with barbecue sauce before slicing against the grain.
- Slice and serve warm, with additional barbecue sauce on the side.
Tips
- Temperature is King: Maintain a consistent 225°F in your smoker for even cooking and maximum tenderness.
- Patience Matters: Allow the brisket to come to room temperature before cooking and let it rest after smoking to ensure maximum juiciness.
- Dry Rub Technique: Massage the spice mixture thoroughly into the meat to create a flavorful, caramelized crust.
- Fat-Side Up: Cooking the brisket fat-side up helps protect the meat and keeps it moist during the long smoking process.
- Invest in a Good Meat Thermometer: Hitting the right internal temperature (195°F) is crucial for perfect texture.
- Slice Against the Grain: This ensures each bite is tender and easy to chew.
- Don't Rush the Process: Low and slow is the mantra for perfect barbecue brisket.
Nutrition Facts
Calories: 546kcal
Carbohydrates: 15g
Protein: 40g
Fat: 36g
Saturated Fat: 14g
Cholesterol: 120mg
