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Tender Smoked Brisket Recipe with Dry Rub and Tangy BBQ Sauce

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A straightforward recipe for tender smoked brisket featuring a smoky dry rub and a tangy homemade BBQ sauce, perfect for backyard gatherings and family dinners.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 5-pound whole beef brisket, trimmed of excess fat (leave about 1/4 inch)
  • 2 cups wood chips for smoking (hickory or oak recommended)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the Dry Rub: In a bowl, mix smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Stir well to combine evenly. This step takes about 5 minutes.
  2. Trim and Rub the Brisket: Pat the brisket dry with paper towels. Trim excess fat, leaving roughly 1/4 inch to keep the meat moist. Generously coat the brisket on all sides with the dry rub, pressing it into the meat. Let it rest at room temperature for 30 minutes to absorb the flavors.
  3. Preheat Your Smoker or Grill: Aim for a steady temperature between 225°F–250°F (107°C–121°C). Use hickory or oak wood chips soaked in water for 30 minutes to create flavorful smoke.
  4. Smoke the Brisket: Place the brisket fat side up on the smoker grate away from direct heat. Smoke it low and slow for about 6 hours or until the internal temperature reaches 160°F (71°C). Keep an eye on the temperature and add more wood chips as needed.
  5. Wrap the Brisket: Once it hits 160°F (71°C), wrap it tightly in foil or butcher paper to lock in moisture. Continue smoking until the internal temperature reaches 200°F (93°C), about 2-3 more hours.
  6. Rest the Meat: Remove the brisket from the smoker and let it rest wrapped for at least 1 hour to redistribute juices and make slicing easier.
  7. Prepare the Tangy BBQ Sauce: While the meat rests, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, garlic, salt, and pepper in a saucepan. Simmer on low heat for 10 minutes, stirring often.
  8. Slice and Serve: Slice the brisket against the grain into thin pieces. Serve with the tangy BBQ sauce on the side or drizzled on top.

Notes

Use a meat thermometer to monitor internal temperature for best results. Resting the brisket after smoking is crucial to keep it juicy. Adjust the BBQ sauce sweetness and tanginess to your preference. For gluten-free option, substitute Worcestershire sauce with tamari or coconut aminos. Slow cooker method available as an alternative.

Nutrition

Keywords: smoked brisket, dry rub, BBQ sauce, smoked meat, backyard barbecue, tender brisket, Texas brisket, smoked beef

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