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Dry Rub Smoked Brisket

Melt-in-Your-Mouth Dry Rub Smoked Brisket Recipe

This Dry Rub Smoked Brisket features a melt-in-your-mouth texture and is perfect for festive gatherings.
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Prep Time 1 hour
Cook Time 6 hours
Resting Time 1 hour
Total Time 8 hours
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 10 lbs Beef Brisket Opt for a well-marbled cut for unbeatable flavor.
  • 1 stick Butter Melted; margarine works as a fine substitute.
For the Injection
  • 1 tablespoon Garlic Powder Delivers aromatic depth; can use fresh garlic.
  • 0.5 tablespoon BBQ Seasoning Optional; use your favorite pre-made blend.
For the Dry Rub
  • 2 tablespoons Seasoned Salt or Kosher Salt Regular table salt can be used; adjust quantities.
  • 2 tablespoons Onion Powder Adds a savory touch.
  • 2 tablespoons Brown Sugar Coconut sugar is a wonderful alternative.
  • 1 tablespoon Black Pepper Adjust to personal taste.
  • 1 tablespoon Smoked Paprika Regular paprika can replace it.
  • 0.5 teaspoon Cayenne Pepper Optional; can omit for a milder blend.
For Basting
  • 3 cups Apple Juice Keeps the brisket moist while smoking.
  • 0.5 cups Apple Cider Vinegar Adds acidity; white vinegar can substitute.

Equipment

  • Smoker
  • Meat injector
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Trim the beef brisket of any excess fat, leaving about a ¼ inch fat cap.
  2. Mix melted butter, 1 tablespoon of garlic powder, and optional BBQ seasoning in a bowl. Inject into the brisket.
  3. Combine seasoned salt, onion powder, brown sugar, black pepper, remaining garlic powder, smoked paprika, and optional cayenne pepper. Apply the spice mixture to the brisket.
  4. Preheat your smoker to a steady 225°F and add wood chips.
  5. Position the brisket fat side up and smoke undisturbed for approximately 3 hours.
  6. After 6 hours, wrap the brisket in aluminum foil and return to the smoker until internal temperature reaches 205°F.
  7. Let the brisket rest wrapped in foil for at least 1 hour before slicing.
  8. Slice against the grain into ¼ inch thick slices and serve.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 400mgSugar: 8gCalcium: 10mgIron: 2mg

Notes

This dry rub smoked brisket is perfect for gatherings and packs great flavors as leftovers.

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