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Smoked Brisket Recipe with Homemade BBQ Rub Easy and Delicious

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A slow-smoked beef brisket with a simple homemade BBQ rub that delivers tender, juicy meat with a perfect bark crust and balanced smoky, sweet, and spicy flavors.

Ingredients

Scale
  • 5–7 pounds beef brisket, whole packer cut, well-marbled
  • 2 tablespoons yellow mustard
  • 1/4 cup packed brown sugar (50 grams)
  • 2 tablespoons smoked paprika
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground cumin
  • Post oak or hickory wood chunks (or pecan, apple, cherry wood for milder smoke)

Instructions

  1. Trim excess fat off the brisket, leaving about 1/4 inch (6 mm) fat cap. Remove silver skin and thick fat pockets.
  2. Spread yellow mustard evenly over all sides of the brisket to help the rub stick.
  3. Generously coat the brisket with the homemade BBQ rub, pressing it in to form a crust.
  4. Wrap the brisket and let it rest at room temperature for about 30 minutes while preparing the smoker.
  5. Preheat smoker to 225°F (107°C). Add wood chunks to produce clean, thin smoke. Optionally set up a water pan inside the smoker.
  6. Place brisket fat side up on smoker grate. Insert meat thermometer probe into the thickest part of the flat.
  7. Smoke brisket undisturbed for 5-6 hours, spritzing lightly every hour with apple cider vinegar or water if desired.
  8. When internal temperature reaches about 160°F (71°C), wrap brisket tightly in butcher paper or aluminum foil.
  9. Return wrapped brisket to smoker and continue cooking until internal temperature reaches about 203°F (95°C).
  10. Remove brisket from smoker and let rest, wrapped, for at least 1 hour to redistribute juices.
  11. Slice brisket against the grain into 1/4-inch (6 mm) thick slices and serve.

Notes

Keep smoker temperature steady at 225°F (107°C). Wrapping during the stall phase (around 160°F) helps retain moisture and speeds cooking. Rest brisket at least 1 hour before slicing to keep juices locked in. Spritz lightly to maintain moisture but avoid washing away bark. Use butcher paper for wrapping to keep bark crispy. If no smoker, oven method at 225°F wrapped in foil can be used.

Nutrition

Keywords: smoked brisket, BBQ rub, homemade rub, slow smoked brisket, beef brisket recipe, backyard BBQ, smoked meat, barbecue

Find it online: https://flurpchef.com/smoked-brisket-recipe-with-homemade-bbq-rub-easy-and-delicious/