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Created by the Genie — AI-generated, review before relying on it
A dry-rubbed beef brisket smoked low and slow for hours until deeply bark-crusted outside and fall-apart tender inside.
Step 1
Trim the beef brisket, leaving about 1/4 inch of fat cap. In a bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
Step 2
Rub the spice mixture all over the brisket, cover, and refrigerate for at least 2 hours or overnight.
Step 3
Preheat a smoker to 225°F. Place the brisket fat-side up and smoke for about 8 hours, until the internal temperature reaches 165°F and a dark bark has formed.
Step 4
Wrap the brisket tightly in butcher paper or foil and return it to the smoker; continue smoking for another 3-4 hours, until the internal temperature reaches 203°F and the meat is probe-tender.
Step 5
Remove the brisket, keep wrapped, and let it rest in a cooler or on the counter for at least 45 minutes before unwrapping.
Step 6
Slice against the grain and serve with the bbq sauce on the side.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
