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Tender Slow Smoked Beef Brisket Recipe with Easy Flavorful Dry Rub Guide

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A simple and flavorful slow smoked beef brisket recipe featuring an easy dry rub that creates a tender, juicy, and smoky meat perfect for gatherings and backyard BBQs.

Ingredients

Scale
  • 5–6 pounds whole packer beef brisket, trimmed to about 1/4-inch fat cap
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 tablespoons coarse black pepper, freshly cracked
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar, lightly packed
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • Optional: apple cider vinegar or beef broth for spritzing during smoking

Instructions

  1. Trim the brisket to about 1/4-inch fat on the fat cap side, removing thick chunks but leaving enough fat for moisture (10-15 minutes).
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, and cumin in a bowl until evenly blended.
  3. Pat the brisket dry with paper towels and generously coat it with the dry rub, pressing gently into the meat. Let rest at room temperature for 30-45 minutes.
  4. Preheat smoker to a steady 225°F (107°C) using hardwoods like oak, hickory, or pecan for smoke flavor. Set up for indirect heat.
  5. Place the brisket fat side up on the smoker and close the lid, maintaining steady heat.
  6. Smoke the brisket for 4-5 hours, checking every hour to maintain temperature and adding wood chunks as needed. Spritz with apple cider vinegar or beef broth every 60-90 minutes.
  7. When internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or aluminum foil to push through the stall.
  8. Continue smoking the wrapped brisket until it reaches 203°F (95°C) internal temperature, which may take another 2-3 hours.
  9. Remove the brisket from the smoker and let it rest wrapped for at least 1 hour to allow juices to redistribute.
  10. Slice the brisket against the grain into 1/4-inch thick pieces and serve warm with your favorite sides or BBQ sauce.

Notes

Maintain a steady smoker temperature of 225°F for best results. Spritz the brisket every 60-90 minutes to keep it moist. Wrapping the brisket at 165°F helps push through the stall and retain moisture. Rest the meat for at least 1 hour before slicing to allow juices to redistribute. Use a probe thermometer to monitor internal temperature accurately. Adjust cayenne pepper for desired heat level. For oven-smoked style, wrap brisket in foil and cook at 225°F with added liquid smoke.

Nutrition

Keywords: beef brisket, smoked brisket, dry rub, barbecue, slow smoked meat, backyard BBQ, smoked beef, brisket recipe

Find it online: https://evabake.com/tender-slow-smoked-beef-brisket-recipe-with-easy-flavorful-dry-rub-guide/