For an even deeper smoke flavor, consider using a water pan in your smoker to maintain humidity. Don't be afraid to experiment with different wood types to find your favorite flavor profile. Oak and hickory also complement beef brisket well. If the brisket starts to dry out during the smoking process, you can spritz it with apple cider vinegar or beef broth every hour. Leftover smoked brisket is fantastic in sandwiches, tacos, or even chili.
KC's Smoked Brisket
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PREP TIME10 mins
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COOK TIME6 hrs 15 mins
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TOTAL TIME14 hrs 55 mins
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SERVING12 People
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VIEWS15
Embark on a culinary journey to the heart of Texas with this deeply flavorful, slow-smoked beef brisket. Infused with the robust aroma of mesquite and a perfectly balanced spice rub, this brisket promises a melt-in-your-mouth experience that's well worth the wait.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol77 mg
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Fiber0 g
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Protein22 g
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Saturated Fat6 g
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Sodium556 mg
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Begin by generously coating the brisket on all sides with yellow mustard. (5 minutes)
02
Step
5 mins
Next, liberally apply the brisket rub, ensuring an even coating. Gently press the rub into the meat to help it adhere. (5 minutes)
03
Step
8 hrs
Wrap the brisket tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours to overnight)
04
Step
2 hrs
Remove the brisket from the refrigerator 2 hours prior to smoking to allow it to come to room temperature. This ensures even cooking. (2 hours)
05
Step
30 mins
Preheat your smoker to a consistent 220°F (104°C), using mesquite wood for that authentic Texas flavor. Maintain a clean smoke throughout the cooking process. (30 minutes)
06
Step
10 mins
Place the brisket directly on the smoker grate, fat-side up. Insert a leave-in thermometer into the thickest part of the meat. (10 minutes)
07
Step
7 hrs
Smoke the brisket for approximately 6 1/4 to 7 1/2 hours, or until an internal temperature of 190°F (88°C) is reached and the meat is easily pierced with a probe. (6 1/4 to 7 1/2 hours)
08
Step
5 mins
Once the brisket reaches the desired temperature and tenderness, remove it from the smoker. Wrap it tightly in a double layer of heavy-duty aluminum foil. (5 minutes)
09
Step
2 hrs
Return the wrapped brisket to the smoker (or a preheated oven at 170°F/77°C) and let it rest for at least 2 hours, or up to 4 hours. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product. (2-4 hours)
10
Step
5 mins
Unwrap the brisket and slice against the grain into 1/4-inch thick slices. Serve immediately and savor the smoky, succulent flavors.
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Maureen Yundt
Jun 16, 2025This recipe is a game-changer! The brisket was incredibly tender and flavorful.
Lucienne Frami
Jun 14, 2025The resting period is key! I almost skipped it, but I'm so glad I didn't. The brisket was incredibly juicy.
Adrianna Gorczany
May 17, 2025The instructions were easy to follow, even for a beginner smoker like me.
Delmer Kling
May 3, 2025I used oak wood instead of mesquite, and it was still delicious.