best wood smoked brisket recipe - IOT Wiring Diagram

The Best Wood Smoked Brisket Recipe is a classic for any backyard grill master. And while it’s an intimidating dish to the novice chef, the results are worth the effort. With the right combination of time, temperature, and ingredients, you can produce flavorful, fall-apart tender brisket that will have your friends and family shouting your praises when they taste it.

To begin, you need to select the right cut of beef. The best option is a full packer brisket, which includes both the flat, thinner section and point, the thicker fattier portion. This cut is hard to find, so if you can’t locate it, you can substitute a regular (flat) brisket or even a wagyu brisket for the same result.

Now, let’s move onto the seasoning. Start with a base of a coarse ground pepper, garlic powder, or pickling spice mix. For additional flavor, try a dry rub mix, such as Johnny’s Seasoning Salt, or an all-purpose beef rub. Coat the entire brisket liberally with the rub, then wrap in plastic wrap and place in the refrigerator for at least 6 hours up to overnight. It’s important to give the spices time to penetrate the meat and saturate the flavors of your smoked brisket.

When it comes time to cook, preheat your smoker with plenty of hardwood chips – cherry, hickory, mesquite, or oak all work great. Place the brisket, fat-side up, on the grate and cover with the lid. Adjust the temperature of the smoker to 225-250 degrees F, adding chips and wood chunks as necessary to maintain the smoke. Let the brisket cook slowly until the internal temperature reaches 195-205 degrees F (about 1 hour per pound of meat).

Once done, wrap the brisket tightly in aluminum foil and let it rest for at least 30 minutes before serving. Your wood smoked brisket should be juicy, smoky and tender. Serve with your favorite barbeque sauce and enjoy!

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