Smoked Brisket

This Smoked Brisket recipe is a restaurant-worthy dish that will have your friends and family raving. Just fire up your smoker and follow this exceptional recipe. This recipe is my brother’s signature recipe. He smoked low and slow and it makes the best smoked brisket.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 12 hours

Cook Time: 8 hours

Total Time: 20 hours

Servings: 12 Servings

Calories: 1,036 kcal per serving

Ingredients

½ cup - Brown sugar
4 tablespoons - Salt
4 tablespoons - Instant coffee granules
3 tablespoons - Morton’s Tender Quick
2 tablespoons - Celery salt
2 tablespoons - Onion salt
2 tablespoons - Garlic salt
2 tablespoons - Paprika
2 teaspoons - Chili powder
1 tsp - Nutmeg
12–14 pounds - Brisket

Instructions

Combine all of the rub ingredients in a bowl and stir to combine.
Evenly distribute the rub over the entire brisket, rubbing it all over until the entire brisket is coated.
Place the brisket in a large pan or rimmed baking sheet; cover with foil and refrigerate for 12-24 hours.
Soak the smoking chips in water for at least 30 minutes before smoking.
Prepare the smoker and bring the temperature to 180 degrees.
Add the brisket, fat side up, to the smoker and attach the lid.
Smoke for one hour; remove the brisket and wrap it tightly in aluminum foil.
Return the brisket to the smoker and cook for another 6-8 hours or until the meat is 190 degrees.
Remove the brisket from the smoker and allow it to rest for 45 minutes before slicing.
Slice the brisket against the grain.

Nutrition