Flavor-Packed Smoked Brisket Recipe

Combine spices like cayenne, smoked paprika, and brown sugar for a flavorful rub.

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Inject the brisket with a mixture of beef broth, Worcestershire sauce, and spices for added moisture.

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Use a blend of oak and pecan wood for a balanced smoke flavor.

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Smoke at 225°F for an extended period, around 1.5 hours per pound.

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Use the "Texas Crutch" method by wrapping the brisket in butcher paper after the bark forms.

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Rest the wrapped brisket in a cooler for at least an hour to retain heat and juices

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Slice thinly against the grain and serve with your favorite BBQ sauce.

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Flavor-Packed Smoked Brisket Recipe

RECIPES

Combine spices like cayenne, smoked paprika, and brown sugar for a flavorful rub.

Spice Rub

Inject the brisket with a mixture of beef broth, Worcestershire sauce, and spices for added moisture.

Injection

Use a blend of oak and pecan wood for a balanced smoke flavor.

Wood Blend

Smoke at 225°F for an extended period, around 1.5 hours per pound.

Low and Slow

Use the "Texas Crutch" method by wrapping the brisket in butcher paper after the bark forms.

Wrapping Technique

Rest the wrapped brisket in a cooler for at least an hour to retain heat and juices

Resting Time

Slice thinly against the grain and serve with your favorite BBQ sauce.

Slicing Method