There’s something truly magical about a perfectly smoked brisket, and this Hickory-Smoked Brisket recipe delivers that melt-in-your-mouth tenderness every time. I’ve spent years perfecting this method, and I’m excited to share these tried-and-true steps that will help you create restaurant-quality brisket right in your backyard.
Ingredients
- 12-14 pound beef brisket, whole packer cut
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- Hickory wood chunks
- Aluminum foil or butcher paper
- Spray bottle with apple cider vinegar or water
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap. Remove any hard pieces of fat and silver skin.
- Mix the salt, pepper, garlic powder, and onion powder to create your rub. Apply generously to all sides of the brisket.
- Preheat your smoker to 225°F (107°C). Add hickory wood chunks according to your smoker’s instructions.
- Place the brisket fat side up on the smoker. Insert a probe thermometer if you have one.
- Smoke for about 6-8 hours, spritzing with apple cider vinegar or water every hour after the first 4 hours.
- When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in foil or butcher paper.
- Continue smoking until the internal temperature reaches 203°F (95°C), typically another 4-6 hours.
- Remove from smoker and let rest in an insulated cooler for at least 1 hour before slicing.
Cook Time and Serving Size
Total Time: 12-16 hours
Prep Time: 30 minutes
Cook Time: 10-14 hours
Rest Time: 1-2 hours
Servings: 12-15 people
Recipe Notes
The key to perfect brisket lies in these crucial details:
- Choose a brisket with good marbling and a flexible, pliable texture.
- Keep the smoker temperature steady – fluctuations can significantly impact cooking time.
- The brisket is done when a probe slides in like butter, typically around 203°F.
- Don’t rush the process. If the meat finishes early, you can hold it in a cooler (wrapped in towels) for up to 4 hours.
- Slice against the grain for maximum tenderness.
- Save the juices from the wrap for serving or future use.
- If your brisket cooks faster than expected, it’s better to hold it longer than to serve it too early.
Remember, smoking a brisket is a test of patience, but the results are worth every minute. The bark should be dark and crispy, and the meat should be tender enough to pull apart with minimal resistance. If you’re new to smoking, don’t get discouraged if your first attempt isn’t perfect – each brisket is a learning experience.
Hickory-Smoked Brisket
Ingredients
- 12-14 pound beef brisket whole packer cut
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- Hickory wood chunks
- Aluminum foil or butcher paper
- Spray bottle with apple cider vinegar or water
Instructions
- Trim the brisket, leaving about 1/4 inch of fat cap. Remove any hard pieces of fat and silver skin.
- Mix the salt, pepper, garlic powder, and onion powder to create your rub. Apply generously to all sides of the brisket.
- Preheat your smoker to 225°F (107°C). Add hickory wood chunks according to your smoker's instructions.
- Place the brisket fat side up on the smoker. Insert a probe thermometer if you have one.
- Smoke for about 6-8 hours, spritzing with apple cider vinegar or water every hour after the first 4 hours.
- When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in foil or butcher paper.
- Continue smoking until the internal temperature reaches 203°F (95°C), typically another 4-6 hours.
- Remove from smoker and let rest in an insulated cooler for at least 1 hour before slicing.
