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Tender Smoky BBQ Brisket Bliss

smoky bbq brisket - featured image

A smoky, tender BBQ brisket recipe perfect for family dinners and backyard gatherings, featuring a simple dry rub and slow cooking method for melt-in-your-mouth results.

Ingredients

Scale
  • 45 pounds beef brisket (whole packer cut with some fat cap)
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • 1 tsp liquid smoke (optional)
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • Optional: favorite BBQ sauce for serving

Instructions

  1. Trim any thick or hard fat from the brisket, leaving about ¼ inch of fat for moisture.
  2. In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
  3. Rub the brisket all over with olive oil, then generously coat with the dry rub. Let rest for at least 30 minutes at room temperature or overnight in the fridge.
  4. Pour beef broth and apple cider vinegar into the slow cooker or roasting pan. Add liquid smoke if using.
  5. Place the brisket fat side up in the slow cooker or pan.
  6. Cook on low for 8 to 10 hours in a slow cooker or at 275°F (135°C) in the oven for 5-6 hours.
  7. Use a meat thermometer to check for an internal temperature of 195°F to 205°F (90°C to 96°C).
  8. Wrap the brisket tightly in foil or butcher paper and let rest for at least 30 minutes before slicing.
  9. Slice against the grain into thin pieces and serve with BBQ sauce or sides.

Notes

Use a meat thermometer to ensure perfect doneness. Let the brisket rest wrapped in foil or butcher paper to lock in juices. For deeper flavor, rub and refrigerate overnight. Cooking fat side up helps keep the meat moist. If you don’t have smoked paprika, use regular paprika with extra liquid smoke. Leftovers taste better after a day and can be stored in the fridge for up to 4 days or frozen for 3 months.

Nutrition

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