Smoked Brisket

Smoked Brisket

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)


  1. 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.
  2. Preheat your smoker to 225°F.
  3. Soak the wood chips in water for 30 minutes, then drain them.
  4. Place the brisket on the smoker rack, fat side up, and insert a meat thermometer into the thickest part of the meat.
  5. Add the wood chips to the smoker box or directly onto the charcoal.
  6. Close the smoker.
  7. Check on the brisket every 2 hours and brush lightly with apple juice.
  8. 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.
  9. 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.
  10. Slice the brisket against the grain into thin slices and serve hot with your favorite sides!

Enjoy your delicious and smoky smoked brisket!

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