How To Make Smoked Beef Brisket
Ingredients
12 to 14 lb brisket, trimmed
1 ½ Cup beef broth
Aluminum foil
For the rub:
⅓ Cup kosher salt
⅓ Cup coarse ground black pepper
2 Tbsp paprika
2 Tsp chile powder
2 Tbsp onion powder
2 Tbsp garlic powder
Preparation
Set your Bradley Smoker to 225°F (105°C) and preheat it for 15 minutes.
Mix all the ingredients for the rub in a bowl.
Season the brisket with a dry rub.
Place it, fat side down, inside the smoker. Cook it for about 5-6 hours or until it reaches an internal temperature of 160°F (71°C). You can use apple bisquettes for this recipe.
Remove it from the smoker and double wrap it in aluminum foil, adding the broth inside this package. Return the brisket to the smoker and cook it for another 3 hours or until it reaches the internal temperature of 204°F (95°C).
When it’s done, remove it from the smoker and let it rest for 15 minutes before serving.
Apple
Wood
A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.
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