There’s something truly special about a perfectly smoked beef brisket. With its tender, juicy texture and smoky crust, it’s a barbecue classic. This recipe combines slow cooking and a flavorful homemade dry rub to create a melt-in-your-mouth brisket. Whether you’re a barbecue pro or a beginner, this guide will help you make a brisket that’s sure to impress.
Why You’ll Love This Recipe
You’ll love this recipe for its tender, melt-in-your-mouth brisket paired with a smoky, sweet, and spicy crust created by the homemade dry rub. It’s versatile enough to enjoy with sides, in sandwiches, or on its own, and simple enough for even first-time cooks to master.
Ingredients You’ll Need
- Dark Brown Sugar: Brings a touch of sweetness and helps form a rich, caramelized crust.
- Paprika & Smoked Paprika: Provide vibrant color and a deep, smoky flavor.
- Kosher Salt: Enhances the flavors and helps tenderize the brisket.
- Garlic Powder & Onion Powder: Bring depth and a savory aroma to the rub.
- Mustard Powder: Adds a tangy kick that complements the sweetness.
- Whole Black Pepper: Delivers a bold, fresh spice.
- Cayenne Pepper: Adds just the right amount of heat for a flavorful kick.
- Beef Brisket: The star of the dish—trimmed to leave ¼ inch of fat for the perfect balance of flavor and texture.
- Yellow Mustard or Olive Oil: Helps the rub stick and adds moisture during cooking.
If you’re a fan of delicious grilled dishes, don’t miss our Grilled Salmon Kebab, Greek Chicken Souvlaki Kebab, and Barbecued Shrimp Skewers. These recipes are bursting with bold flavors, tender textures, and smoky perfection. Perfect for cookouts, family dinners, or quick weeknight meals, they’re a must-try for any grill enthusiast
How to Store and Reheat
- Storing Leftovers: Cool the brisket to room temperature, then store it in an airtight container in the refrigerator for up to 4 days.
- Reheating Instructions: To keep the brisket moist, wrap it in foil and heat it in the oven at 300°F (150°C) until warmed through.
- Reheating on the Grill: Starting the grill? Warm brisket in foil for moisture or on grates for crispiness. Heat for 10–15 minutes over indirect heat!
How to Store Your Dry Rub
- Use an Airtight Container: Transfer your dry rub to a clean, airtight jar or container to keep moisture out and preserve its potency.
- Store in a Cool, Dry Place: Choose a cabinet or pantry away from direct sunlight, heat, or humidity, as these can degrade the spices over time.
- Label It: Write the name and the date you made the rub on the container to keep track of its freshness.
- Shelf Life: When stored correctly, the rub will stay fresh and flavorful for up to 6 months.
Variations to Try
- Sweet and Smoky: Add more brown sugar and smoked paprika for a classic flavor profile.
- Bold and Spicy: Increase the cayenne pepper for an extra kick.
- Coffee Crust: Add 1 tbsp of ground coffee to the rub for a rich, earthy depth.
Frequently Asked Questions
How long should I let the rub sit before cooking?
For the best flavor, let the rub sit on the brisket for at least 1 hour, but overnight is ideal.
Can I make this brisket in the oven instead of a smoker?
Yes! Preheat your oven to 275°F (135°C) and cook the brisket in a roasting pan with a rack. Cover it with foil for most of the cooking time and uncover for the last 30 minutes to develop a crust.
Do I need a thermometer?
A meat thermometer is essential to ensure the brisket reaches the ideal temperatures for both the stall (165°F) and final cooking (203°F).
Beef Brisket with Dry Rub
Equipment
- 1 Traeger Smoker preferably with WiFIRE
- 1 Smoker/BBQ Thermometer
- 1 Heat resistant silicone gloves
- 1 Butcher's paper or aluminum foil
- 1 Plastic wrap
Ingredients
- 12 lbs Beef Brisket Fat cap trimmed to ¼ inch
- 1 cup Smoked beef rub This is my own easy to make dry beef brisket rub recipe however you
can substitute it for your preferred beef rub.
- 1/3 cup Brown sugar (Dark brown sugar recommended for its caramelizing abilities)
- 2 tbsp Paprika
- 1 tbsp Smoked paprika
- 1 tbsp Kosher salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Mustard Powder
- 1 tbsp Whole black pepper
- 1/2 tbsp Cayenne pepper
Instructions
- Trim excess fat off the brisket. Leave a thin layer of fat (about 1/4 inch) to help keep the meat moist during cooking and enhance the flavor of the brisket.
- Season the brisket liberally with Beef Rub seasoning (my personal favorite), or a seasoning of your choice, ensuring that it is well covered. Wrap the meat in plastic wrap and rest in the refrigerator overnight, or for at least 8 hours.
- When ready to cook, rest the brisket until it is at room temperature. Ignite the Traeger and preheat to 225°F with the lid closed for 15 minutes. For best results use the Super Smoke function if available.
- Once the Traeger has reached 225°F, place the brisket, fat-side down, directly on the grill grates towards the middle of the smoker. Insert the temperature probe into the thickest part of the brisket ensuring to avoid any fatty areas and have it in the meat. Close the lid and smoke the brisket until the internal temperature reaches 160°F, about 4 hours.
- Once the brisket has reached 160°F remove the brisket from the grill and wrap it in heavy duty aluminum foil (or butcher’s paper). Ensure the brisket is well wrapped. Increase the Traeger temperature to 275°F (this will turn off super smoke as it is not required when the meat is wrapped).
- Return the wrapped brisket to the grill and re-insert the temperature probe in the middle of the brisket once more. Close the lid and cook until the internal temperature reaches 203°F, this usually takes another 4 hours.
- Remove the brisket from the grill, leave it wrapped and let rest for at least 1 hour. Attempting as it is do not take a sneak peek, let the brisket rest – trust me it will be worth it.
- Unwrap the brisket and slice it against the grain into ~1/4 inch thick slices. Enjoy, this will be the best brisket you have ever tried!
Notes
- Apply the dry rub generously and let it rest on the brisket for 12-24 hours in the refrigerator for the best flavor.
- Cook slowly at 225°F to 250°F, using hardwoods like oak, hickory, or pecan for a rich, smoky taste.
- Slice against the grain for tender pieces and serve with classic barbecue sides like coleslaw, cornbread, and baked beans.
- A tangy barbecue sauce on the side can enhance the flavor even more.
