The Best Easy Smoked Brisket Recipe Ever
Ingredients
- 1 15 lb brisket
- Brisket Baste
- 1 cup beer
- 1/4 cup apple cider vinegar
- 1/4 cup beef stock
- 5 tbsp butter
melted
- Brisket Rub
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp chili powder
- 2 tbsp kosher salt
- 2 tbsp coarse ground black pepper
- 1 tbsp brown sugar
Directions
- 1
When ready to cook, start the Traeger grill on Smoke (Super Smoke for the Timberline grill) with the lid open until the fire is established (4 to 5 minutes).
- 2
Set the temperature to 225 degrees F and preheat, lid closed, for 10 minutes.
- 3
Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.
- 4
Season brisket on all sides.
- 5
Place brisket, fat side down on grill grate.
- 6
Cook brisket until it reaches an internal temperature of 160 degrees (about 3-4 hours).
- 7
When brisket reaches internal temperature of 160 degrees F, remove from grill.
- 8
Double wrap meat in aluminum foil and add the beef broth to the foil packet.
- 9
Return brisket to grill and cook until it reaches an internal temperature of 204 degrees F (about 3 hours more).
- 10
Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.
- 11
Cut against the grain and serve. Enjoy!
- 12
Can’t get enough? Check out all our recipes.
- 13
Master cooking this piece of meat from beginning to end and check out our ultimate guide for how to smoke brisket.
The Best Easy Smoked Brisket Recipe Ever
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About this Recipe
Craving that legendary, melt-in-your-mouth smoked brisket experience without the guesswork? This recipe for The Best Easy Smoked Brisket Recipe Ever is designed to guide you to barbecue perfection, turning a humble cut of meat into a show-stopping centerpiece.
Why This Brisket Works
The secret to exceptional flavor and moisture in this recipe lies in its thoughtfully balanced components: a robust Brisket Rub and a rich Brisket Baste. The rub, a careful blend of garlic powder, onion powder, paprika, chili powder, kosher salt, coarse ground black pepper, and brown sugar, builds a deep, savory crust (often called 'bark') that is crucial for authentic smoked brisket. Paired with this, the baste—a concoction of beer, apple cider vinegar, beef stock, and melted butter—works to keep the meat incredibly tender and infuse it with layers of tangy, savory richness throughout the long smoking process.
What to Expect
Prepare for an incredibly tender, deeply flavorful smoked brisket that pulls apart with ease. You'll experience a symphony of savory, smoky notes, complemented by the subtle sweetness of the rub and the tangy complexity of the baste. The texture will be succulent and juicy, with that desirable crisp bark on the exterior. This process requires patience, indicated by the significant cook time, but the reward is a truly magnificent culinary creation worthy of any gathering.
Customization & Variations
While this recipe provides a fantastic foundation, it's also wonderfully adaptable. You can easily adjust the Brisket Rub to suit your taste; for instance, increase the chili powder for more heat or reduce the brown sugar for a less sweet profile. Experiment with different types of beer in the Brisket Baste to subtly alter its flavor dimension—a dark stout will lend different notes than a lighter lager. For those looking to manage fat content, you can carefully trim excess fat from the brisket before applying the rub.
This impressive smoked brisket is perfect for backyard barbecues, holiday feasts, or any occasion where you want to impress a crowd with truly exceptional meat. Serve it sliced thickly, perhaps alongside your favorite barbecue sides, for a memorable meal.