What’s in this Smoked Brisket Recipe?
This simple recipe was one of the first smoking recipes I developed. I found that with just a handful of ingredients and a little bit of time, I was able to create the ultimate smokey, juicy, and perfect smoked brisket!
Spices: Kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and ground black pepper form a sweet and savory dry rub that infuses the brisket with so much flavor. Brisket: I recommend a brisket flat, which is a lean, boneless cut.
Pro Tip: I always choose a piece of brisket with a decent fat cap to help seal in moisture and protect the meat from excess heat while in the smoker.
Variations on Smoked Beef Brisket
I love to change up the flavor of this brisket by choosing a different spice blend, such as five spice, blackened seasoning, taco seasoning, chili seasoning, adobo. I also sometimes slather in in BBQ sauce instead of a dry rub. Both ways are delicious! My boys always prefer a nice and saucy BBQ Brisket, and I love this Carolina Gold BBQ Sauce.
How to Store and Reheat
Store leftover smoked brisket in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven in a foil-covered roasting pan covered with beef broth or BBQ sauce until it’s fully heated through (it should take about 20-30 minutes).
How to Freeze
Freeze beef brisket in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this smoked brisket flat with BBQ sauce, Boston baked beans, creamy coleslaw, grilled corn on the cob, macaroni salad, and other barbecue side dishes.
More Brisket Recipes We Love
Baked Beef Brisket Slow Cooker Brisket Sweet and Sour Brisket Instant Pot Thai Brisket
