Smoked Brisket Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 8 hours
- Total Time: 10 hours 15 minutes
- Yield: 6-8 servings
Ingredients
- 6-8 lb. brisket flat, fat cap trimmed to ¼-inch thick
- ¼ C. Grandma’s® Molasses
- 2 Tbsp. Spice Islands® Garlic Powder
- 2 Tbsp. Spice Islands® Smoked Paprika
- 1 Tbsp. Spice Islands® Onion Powder
- 1 tsp. Spice Islands® Cayenne Powder
- 1 Tbsp. Spice Islands® Black Pepper
- 1 Tbsp. kosher salt
- Grandma’s® Old Fashioned BBQ Sauce
Directions
- Make note of the direction of the grain. You will want to slice across the grain when the brisket is finished.
- Rub the top and sides of the brisket with a little over half of the molasses.
- In a bowl, whisk together the spices, pepper and salt.
- Sprinkle half the spice mixture over the molasses and rub in well.
- Turn brisket over and cut a crosshatch pattern into the fat cap (do not cut all the way down to the meat).
- Rub the remaining molasses all over the fat cap and then rub in the remaining spice mixture. Be sure to get the molasses and spices down in between the cuts.
- Wrap or cover the brisket and allow to sit at room temperature for an hour.
- Meanwhile, prepare your smoker.
- Set up your smoker according to manufacturer’s instructions for indirect cooking at 225˚F with a water-filled drip pan.
- Add your smoking chips (cherry, pecan, oak or your preferred wood).
- Unwrap the brisket and place it in the smoker, fat cap side up.
- Smoke until the internal temperature reaches 165˚F at the thickest part.
- Wrap the brisket in foil or uncoated butcher paper.
- Continue cooking until the internal temperature reaches 195-200˚F.
- Once done, remove from the heat and transfer (still wrapped) to a clean, dry cooler that has been lined with a clean towel.
- Allow to rest in the cooler for 1-2 hours.
- After resting, unwrap and slice the brisket across the grain into ¼-inch thick slices.
- Serve with Grandma’s® Old Fashioned BBQ Sauce
Tips
*Cook to the proper temperature rather than relying on the cook time as many variables may exist such as temperature of the brisket when it goes into the smoker, the weather, type of smoker, etc.
