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Tender BBQ Beef Brisket Recipe Easy Perfect Dry Rub for Juicy Flavor

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This tender BBQ beef brisket features a flavorful dry rub that creates a crusty bark while locking in juiciness, making it perfect for gatherings and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 5-pound beef brisket, well-trimmed (flat-cut recommended)
  • 2 tablespoons olive oil
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1/2 teaspoon cumin
  • Wood chips or chunks (hickory, oak, or applewood) for smoking (optional)

Instructions

  1. Trim the brisket, leaving about 1/4 inch fat layer for moisture (10-15 minutes).
  2. In a medium bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, and cumin; mix well.
  3. Rub olive oil all over the brisket to help the dry rub stick.
  4. Generously apply the dry rub on all sides of the brisket, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Preheat smoker or grill with lid to 225°F (107°C). Soak wood chips in water for 30 minutes if using.
  6. Place brisket fat-side up on smoker grate. Close lid and maintain 225°F, smoking about 1.5 hours per pound (approximately 7.5 hours for 5 pounds).
  7. Starting around 6 hours, monitor internal temperature with a meat thermometer. When it reaches 195°F to 205°F (90°C to 96°C), brisket is ready. If temperature stalls around 160°F (71°C), wrap brisket tightly in foil to speed cooking and retain moisture.
  8. Remove brisket from smoker and let rest wrapped for at least 45 minutes to redistribute juices.
  9. Slice against the grain in thin, even slices and serve with BBQ sauce or as is.

Notes

Use a meat thermometer to avoid overcooking. Wrap brisket in foil if temperature stalls around 160°F to speed cooking and retain moisture. Resting the meat for at least 45 minutes after cooking is essential for juicy slices. Spritz with apple cider vinegar or water every hour during smoking to keep surface moist and develop bark. Oven roasting at 250°F for 6-8 hours wrapped in foil is a good alternative if no smoker is available.

Nutrition

Keywords: BBQ beef brisket, dry rub brisket, smoked brisket, easy BBQ recipe, summer cookout, juicy brisket, backyard BBQ

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