Serves 8
320 min
Barbecued Beef Brisket
Recipe GLPR9b30cc3f9859d5
A bold, smoky barbecued beef brisket seasoned with a robust dry rub of kosher salt, black pepper, garlic, chili, and cayenne, then slow-cooked with apple juice until tender and infused with deep, complex flavors. This classic American main course delivers smoky, spiced beef that falls apart with a fork.
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Ingredients
¾ cup kosher salt
½ cup ground black pepper
¼ cup garlic powder
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 beef brisket (8 to 10 pounds)
1 cup apple juice
Directions
Preheat your smoker or barbecue to 225°F (107°C), preparing it for low and slow cooking with wood smoke if using a traditional smoker.
In a small bowl, combine the kosher salt, ground black pepper, garlic powder, chili powder, and cayenne pepper, stirring until evenly mixed to create the dry rub.
Remove the beef brisket from refrigeration and place it on a clean work surface. Pat the surface dry with paper towels to help the rub adhere.
Generously apply the dry rub to all sides of the brisket, pressing it firmly into the meat and ensuring even coverage. Reserve any remaining rub for sprinkling during cooking if desired.
Place the seasoned brisket on the smoker grate, fat-side up, and begin cooking at 225°F (107°C). Maintain a stable temperature throughout the cooking process.
After the brisket has been cooking for approximately 2 hours, spritz the surface with the apple juice to add moisture and enhance flavor. Repeat this spritzing every 30-45 minutes for the remainder of the cook.
Continue cooking until the internal temperature reaches 190-203°F (87-95°C) when measured with a meat thermometer inserted into the thickest part of the brisket, away from fat. This typically takes 4 to 5 hours depending on brisket size and smoker consistency. The meat should be extremely tender and probe-tender (a fork slides through with little resistance).
Remove the brisket from the smoker and let it rest on a clean cutting board for 15-20 minutes before slicing or pulling. This allows the juices to redistribute.
Slice or pull the brisket against the grain into serving pieces. Serve warm, dividing evenly among 8 portions.
