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Tender Smoked Brisket Recipe

This smoked brisket recipe delivers melt-in-your-mouth tenderness paired with an irresistibly smoky flavor and a perfectly crisp bark. The deep dry rub, slow smoking process, and aromatic steam pan work together to create a dish that’s pure carnivore heaven.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brisket and Smoking
  • 1 beef brisket (about 10 lbs, untrimmed)
  • 2 lbs wood chips (equal mix of hickory and apple)
For the Dry Rub
  • 1 cup dark brown sugar
  • 1/2 cup Mexican chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon dried onion flakes
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon Mexican oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
For the Steam Pan
  • 1/2 gallon apple juice
  • 3 cups strong coffee
  • 2 cups cider vinegar
  • 2 (12 ounce) cans beer
  • 1/2 cup salt

Equipment

  • Smoker
  • Food processor or spice grinder
  • Plastic wrap
  • Sheet pan

Method
 

  1. Prepare the dry rub by adding dark brown sugar, Mexican chili powder, kosher salt, paprika, dried onion flakes, granulated garlic, dried thyme, Mexican oregano, coriander, and cumin to a food processor or spice grinder. Process until well combined and reserve about 1/2 cup for later use.
  2. Trim the brisket by removing any discolored or hard fat, but leave the fat cap intact. Liberally apply roughly 1-1/2 cups of the dry rub onto both sides, working it into every nook and cranny. Wrap the brisket in plastic wrap or cover on a sheet pan and refrigerate for at least 8 hours or overnight.
  3. While the brisket is marinating, prepare the steam pan mixture. Whisk together apple juice, strong coffee, cider vinegar, beer, and salt until the salt dissolves completely.
  4. Soak the wood chips in water for at least 30 minutes. Preheat your smoker and add the soaked wood chips. Place the brisket in the smoker and cook slowly until it becomes incredibly tender and develops a beautiful bark.
  5. Once cooked, serve the brisket with classic sides such as coleslaw, mac and cheese, baked beans, cornbread, or grilled vegetables. Enjoy with a robust craft beer or a refreshing glass of sweet tea.

Notes

For best results, allow the brisket to marinate overnight with the rub to ensure deep flavor penetration. The slow smoking process combined with the steam pan mixture guarantees a moist, tender result with a distinctive bark. Feel free to tweak the spice blend or experiment with alternative wood chips to suit your taste. This recipe is perfect for a hearty main course during a relaxed backyard cookout.