How to Make the Perfect Hickory Smoked Beef Brisket
American BBQ · Hard · 870 min · 10 servings
This hickory smoked beef brisket is slow cooked over wood for hours until it reaches tender, melt-in-your-mouth perfection. It is the ultimate backyard barbecue centerpiece that will impress any crowd.
Why this recipe works
This Hickory Smoked Beef Brisket recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 870 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 45g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 whole beef brisket flat or packer cut
- 3 tbsp coarse black pepper
- 3 tbsp kosher salt
- 1 tbsp garlic powder
- 2 cups hickory wood chunks
- 1 cup apple cider vinegar in a spray bottle
Step by step instructions
Step 1: Apply the Rub
Trim excess fat on the brisket to a quarter inch cap. Mix black pepper, kosher salt, and garlic powder together and coat the brisket generously on all sides. Let it rest uncovered in the refrigerator overnight or for at least 2 hours.
Step 2: Preheat the Smoker
Preheat your smoker to 225 degrees Fahrenheit and add hickory wood chunks to the firebox. Allow the smoker to reach a steady temperature with clean thin blue smoke before placing the brisket inside fat side up.
Step 3: Smoke Low and Slow
Place the brisket on the smoker grate and close the lid. Spray with apple cider vinegar every 90 minutes to keep the surface moist. Smoke until the internal temperature reaches 165 degrees Fahrenheit, then wrap tightly in butcher paper and continue smoking until internal temp hits 203 degrees Fahrenheit.
Step 4: Rest and Slice
Remove the wrapped brisket from the smoker and place it in a cooler or oven at 150 degrees Fahrenheit to rest for at least 1 hour. Unwrap, slice against the grain, and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- hickory wood chunks → oak or mesquite wood chunks for a different smoke flavor
- butcher paper for wrapping → aluminum foil for a slightly softer bark
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing with the grain instead of against it, which makes the meat tough and chewy
- Opening the smoker lid too frequently, causing temperature drops and adding hours to cook time
Nutrition facts
Per serving: 520 calories, 45g protein, 4g carbs, 36g fat, 1g fiber.
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