Smoked brisket is a mouth-watering classic that's sure to be a hit at any barbecue. This recipe uses a flavorful yet low-sodium dry rub and hickory or mesquite wood chips for an authentic and delicious smoky taste.
- 1 (5-6 pound) beef brisket, trimmed of excess fat
- 1/2 cup apple juice
- Smoky BBQ RA Seasoning
- 1 cup wood chips (hickory or mesquite)
- Pat the brisket dry with paper towels and generously coat it with RA Seasonings Smoky BBQ, making sure to cover all sides of the meat.
- Preheat your smoker to 225°F.
- Soak the wood chips in water for 30 minutes, then drain them.
- Place the brisket on the smoker rack, fat side up, and insert a meat thermometer into the thickest part of the meat.
- Add the wood chips to the smoker box or directly onto the charcoal.
- Close the smoker.
- Check on the brisket every 2 hours and brush lightly with apple juice.
- Cook the brisket until it reaches an internal temperature of 190°F, which usually takes around 12-14 hours depending on the size of the brisket.
- Once the brisket is cooked, remove it from the smoker and wrap it in foil. Let it rest for 30 minutes to 1 hour to allow the juices to redistribute.
- Slice the brisket against the grain into thin slices and serve hot with your favorite sides!
Enjoy your delicious and smoky smoked brisket!