Hickory Smoked Beef Brisket
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.
A low and slow hickory smoked brisket with a bold peppery bark and juicy smoke ring.
Nutrition per serving
Ingredients
Main
Rub
Smoke
Mop
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.