My entire family loves Barbecue, on Eric’s side and mine. I mean we are Texan so it should be a given. I love it when we get together to grill, especially when there is a smoked brisket involved.
The Best Smoked Brisket Rub Recipe EVER Plus How to Smoke that Perfect Brisket
My Father in Law found this Brisket Rub Recipe and it has become his go to rub and it is amazing. The rub is just SO GOOD and truly is what makes a good flavored Brisket. This rub combined with his smoking method makes a juicy, tender, smoky Brisket that will just FALL APART. It really is the BEST BRISKET EVER.
So when Eric and I moved into a house and acquired my Father in Laws Smoker I was stoked. We can now smoke our OWN Brisket. This method takes a lot of work and some sacrificed sleep (depending when you need it) but it will be worth it!
If you are making it for a crowd my grilled asparagus or corn dip recipe is a must for any BBQ get together. Prep or make while your smoking the brisket to save time when it comes to the BBQ. If you need a dessert you can never go wrong with a S’mores recipe, especially for a BBQ.
Picking out a Brisket – We always look at the Ads to see where we can find the cheapest Brisket. My Dad and Father in Law usually have one or two in the freezer at all times. Both usually will buy a Brisket when they are on sale for just under $2.00 per pound. That means you can get a 12-15 pound Brisket for $26.00 or less ( at $1.77 per lb which is what we usually find).
Both of our Dad’s always recommend a Brisket that flops over when you old it up right to ensure it will be good, meaning hopefully tender. Trim fat from brisket but make sure to leave a little on.
Score the Brisket with a sharp knife before rubbing it down with spices. It is recommended to apply the rub onto the Brisket 12-24 hours before smoking. We always do this step and I am sure it helps make the Brisket taste so good.
How to Smoke an Amazing Brisket
What you will Need to Smoke a Brisket:
- Smoking Wood Chips (there are so many flavors, we used Cherry Wood last and it was good)
- Bucket of Water to soak Wood Chips in
- Large Industrial Sized Plastic Wrap (can be found at a restaurant supply store)
- Sheet Pan for Brisket before and after Smoking
- Gloves if you wish
- Bowl for spices
- 1/3 measuring cup
Smoking & Baking: Soak wood chips in water and heat smoker to 225 degrees. Remove plastic wrap from Brisket and place Brisket directly on smoking rack. Smoke Brisket for 6 hours. Check Brisket every 20 minutes adding more wood chips as needed. After 6 hours is up wrap in Plastic Wrap and put on sheet pan or deeper pan in case drippings flow over. Be careful when handling Brisket it will be Hot from the smoker. Heat oven to 200-225 degrees and bake Brisket for remainder of time, see cook times below.
COOK TIMES: Bake for 1-1.25 hours per pound at 200-225 degrees, we usually do about 200 degrees.
Our Brisket usually weighs 12-15 pounds. We always smoke for 6 hours and then bake for the remaining time.
So a 15 pound brisket would smoke fore 6 hours then bake in the oven for 12 hours and 45 minutes.
1.25 hours x Weight of Brisket = total cook time (including smoking)
Example 1.25 x 15 = 18.75 hours cook time ( 18 hours and 45 minutes) – 6 hours for smoking = 12 hours and 45 minutes in the oven
Serving and Slicing: Remove from oven when done and let rest for 30-45 minutes. Serve sliced or chopped.
Drippings: I love to save the drippings. Pour drippings from pan into large measuring cup. Let get to room temperature so fat settles to top and scrape off and remove from liquid at bottom. Use dripping as sauce or add to reheated brisket leftovers.
Hope you enjoy this recipe as much as we do! If you make it let me know how it turns out and use the tag #moerecipes so I can see your awesome BBQ!
This perfect blend of spices will make your brisket taste like it came from a cooking documentary. Follow our smoking tips and no BBQ sauce will be needed because this smoked brisket will truly melt in your mouth.
- 1/3 cup brown Sugar
- 1/3 cup salt coarse works best
- 1/3 paprika
- 1/3 cup chili powder choose a hot or mild powder depending on your tastes or use more or less
- 1/3 cup ground black pepper
Add all ingredients to a bowl and mix together until well combined. Score Brisket before applying rub. Using your hands rub seasoning blend all over Brisket.
Wrap Brisket up in Plastic Wrap and store in fridge overnight or 12-24 hours prior to smoking. Remove Plastic wrap BEFORE SMOKING.