The Best Smoked Brisket

Instructions

1. 01

   In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). This will be the dry rub for the brisket.

2. 02

   Pat the brisket dry with paper towels. Rub the dry rub mixture all over the brisket, making sure to coat it evenly. Let it sit at room temperature for about 30 minutes to allow the flavors to meld.

3. 03

   Prepare your grill for indirect heat. If using a charcoal grill, bank the coals to one side. If using a gas grill, preheat one side on high and leave the other side off.

4. 04

   In a large skillet or pan, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic and sauté until softened and fragrant, about 5 minutes.

5. 05

   Place the brisket on the cool side of the grill, fat side up. Scatter the sautéed onions and garlic over the top of the brisket.

6. 06

   Close the grill lid and maintain a steady temperature around 225-250°F (107-121°C). Adjust the vents or burner settings as needed to maintain the temperature.

7. 07

   Smoke the brisket for about 1.5 to 2 hours per pound, or until the internal temperature reaches around 195-203°F (90-95°C). Use a meat thermometer to check the temperature in the thickest part of the meat, avoiding contact with bone.

8. 08

   In a heatproof pan or foil tray, pour the beef broth into the bottom. Carefully transfer the brisket to the pan or tray, placing it fat side up. Cover tightly with foil.

9. 09

   Return the pan or tray to the grill and continue smoking for an additional 1-2 hours or until the brisket is tender and easily pulls apart.

10. 10

    Remove the brisket from the grill and let it rest, still covered in foil, for about 30 minutes to an hour. This allows the juices to redistribute within the meat.

11. 11

    Carefully uncover the brisket and transfer it to a cutting board. Slice against the grain into thin or thick slices, according to your preference.

12. 12

    Serve the smoked brisket with a drizzle of barbecue sauce and your favorite sides such as coleslaw, cornbread, or roasted vegetables.

13. 13

    Preheat your oven to 300°F (150°C).

14. 14

    In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using) to make a spice rub.

15. 15

    Rub the spice mixture all over the brisket, ensuring it is evenly coated.

16. 16

    Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the brisket on all sides, about 4-5 minutes per side. Remove the brisket and set it aside.

17. 17

    In the same pot, sauté the sliced onion and minced garlic until they become translucent and fragrant.

18. 18

    Place the brisket back into the pot, fat side up, and pour in the beef broth. The liquid should come up about halfway to the sides of the brisket.

19. 19

    Cover the pot with a lid and transfer it to the preheated oven. Slow-cook the brisket for about 4-5 hours or until it becomes tender and easily pulls apart.

20. 20

    Remove the pot from the oven and carefully transfer the brisket to a cutting board. Let it rest for 10-15 minutes.

21. 21

    While the brisket rests, strain the cooking liquid from the pot into a separate container. Skim off any excess fat.

22. 22

    Slice the brisket against the grain into thin slices.

23. 23

    Return the sliced brisket to the pot and pour in the barbecue sauce. Mix well to coat the slices evenly.

24. 24

    Heat the pot on the stovetop over low heat until the brisket is heated through and the sauce is simmering.

25. 25

    Serve the delicious beef brisket slices with a flavorful sauce. It pairs well with mashed potatoes, roasted vegetables, or a side of coleslaw.