Ultimate BBQ Smoked Brisket Recipe

Master the Art of Low-and-Slow Cooking

If you’re looking to impress your guests with a perfectly smoked brisket, this recipe is for you. We’ll walk you through every step, from seasoning to slicing, and show you how the Meat Thermometer can make all the difference. Whether you’re using a barbecue pit, smoker, or gas grill, this guide has you covered.

Ingredients

• 1 whole beef brisket (10-12 lbs)

• 1/4 cup coarse salt

• 1/4 cup black pepper

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1 tbsp paprika

• 1 tsp cayenne pepper (optional)

• 1 cup beef broth (for spritzing)

• 1/2 cup apple cider vinegar (for spritzing)

Equipment

• Charcoal or wood smoker (or gas grill with smoker box)

• Meat Thermometer (for precise temperature monitoring)

• Aluminum foil

• Spray bottle (for spritzing)

• Heat-resistant gloves

Step-by-Step Instructions

1. Prep the Brisket

1. Trim excess fat from the brisket, leaving about 1/4 inch for flavor.

2. Pat the brisket dry with paper towels.

2. Make the Rub

1. In a bowl, mix salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

2. Generously coat the brisket with the rub on all sides. Let it sit for 1 hour to absorb the flavors.

3. Set Up Your Smoker

1. Preheat your smoker to 225°F (107°C) for low-and-slow cooking.

2. Add wood chunks (hickory or oak work well) for a smoky flavor.

3. Use the Meat Thermometer to monitor the smoker’s temperature.

4. Smoke the Brisket

1. Place the brisket on the smoker grates, fat side up.

2. Insert the Meat Thermometer into the thickest part of the brisket.

3. Close the lid and smoke for 6-8 hours, maintaining a steady temperature of 225°F.

5. Spritz and Wrap

1. After 4 hours, spritz the brisket every hour with a mix of beef broth and apple cider vinegar to keep it moist.

2. When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in aluminum foil.

3. Return it to the smoker and continue cooking until the internal temperature reaches 203°F (95°C).

6. Rest and Slice

1. Remove the brisket from the smoker and let it rest for 1-2 hours in a cooler or warm oven.

2. Slice against the grain for maximum tenderness.

Why the Meat Thermometer is Essential

Achieving the perfect brisket requires precise temperature control. Here’s why the Meat Thermometer is a must-have:

• Accuracy: The NoraV Meat Thermometer ensures your meat reaches the ideal internal temperature every time.

• Durability: Its waterproof and oven-safe design makes it perfect for any cooking environment.

• Ease of Use: With its long probe and instant-read feature, you’ll get accurate results in seconds.

• Versatility: Whether you’re smoking brisket, grilling steaks, or roasting poultry, the NoraV Meat Thermometer is your go-to tool.

Pro Tips for BBQ Success

• Low and Slow: Maintain a consistent smoker temperature of 225°F for tender brisket.

• Don’t Peek: Avoid opening the smoker too often to retain heat and smoke.

• Rest Your Meat: Let the brisket rest before slicing to lock in the juices.