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Dry Rub Smoked Brisket

Melt-in-Your-Mouth Dry Rub Smoked Brisket for BBQ Lovers

Discover the unforgettable flavor of Dry Rub Smoked Brisket. Perfect for BBQ lovers, this recipe transforms gatherings into cherished occasions.
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Prep Time 30 minutes
Cook Time 9 hours
Resting Time 1 hour
Total Time 10 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 unit Beef Brisket Choose a well-marbled cut for an unbelievably tender and juicy result.
  • 1 stick Butter Melted; can substitute with margarine for a lighter option.
For the Injection
  • 1 Tbsp Garlic Powder Enhances the overall flavor; feel free to use fresh garlic instead for a stronger taste.
  • 0.5 Tbsp BBQ Seasoning Optional; adds an extra layer of complexity.
For the Dry Rub
  • 2 Tbsp Seasoned Salt or Kosher Salt Essential for boosting flavors; sea salt can easily replace it.
  • 2 Tbsp Onion Powder Contributes rich savory notes; fresh onions are an option.
  • 2 Tbsp Brown Sugar Imparts sweetness and caramelizes the bark perfectly.
  • 1 Tbsp Black Pepper Adds a touch of heat; can swap for white pepper for a milder kick.
  • 1 Tbsp Smoked Paprika Provides rich smokiness; regular paprika can be used if less intensity is preferred.
  • 0.5 tsp Cayenne Pepper Optional; introduces desirable heat.
For Basting
  • 3 cups Apple Juice Retains moisture during cooking.
  • 0.5 cups Apple Cider Vinegar Balances flavors and helps tenderize.

Equipment

  • Smoker
  • Meat injector
  • Mixing Bowl
  • Spray Bottle
  • thermometer

Method
 

Step-by-Step Instructions
  1. Trim the brisket, removing excess fat and silver skin, leaving a quarter-inch of fat for flavor.
  2. Melt the butter, mix with garlic powder and optional BBQ seasoning, and inject into the brisket.
  3. Blend seasoned salt, onion powder, brown sugar, black pepper, garlic powder, smoked paprika, and cayenne for the dry rub. Apply generously.
  4. Preheat the smoker to 225°F and add wood chips for smoking.
  5. Place the brisket on the grill fat side up and let it cook undisturbed for 3 hours.
  6. Spritz the brisket with a mixture of apple juice and apple cider vinegar.
  7. Wrap the brisket in foil after 6 hours and cook until the internal temperature reaches 205°F.
  8. Vent the foil, let the brisket rest for an hour, then slice against the grain and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 3mg

Notes

Always select a well-marbled brisket for best results. Monitor internal temperature for perfect cooking.

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