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Tender Low and Slow Smoked Brisket

A succulent brisket smoked low and slow to perfection, resulting in juicy, tender meat with a flaky crust and rich flavor, ideal for family gatherings.
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brisket Preparation
  • 5-6 pounds Brisket, trimmed Choose well-marbled brisket for better moisture and flavor.
Spice Rub
  • 2 tablespoons Salt, preferably kosher
  • 1 tablespoon Black Pepper, freshly ground
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 tablespoons Smoked Paprika
Smoking Supplies
  • 2 cups Wood Chips (for smoking), soaked in water for 30 minutes
For Serving
  • BBQ Sauce (optional) For serving with the brisket.

Method
 

Preparation
  1. Trim off any excess fat from the brisket, leaving about a quarter-inch layer to keep it moist during smoking.
  2. In a bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika.
  3. Rub the spice mixture all over the brisket, ensuring every nook and cranny is covered. Let it rest for at least 30 minutes to absorb those flavors.
  4. Preheat your smoker to a low temperature, around 225°F (107°C). Add your soaked wood chips to the smoker box.
Smoking
  1. Place the brisket on the grill grates fat side up. Close the lid and smoke for 10-12 hours, or until the internal temperature reaches 195°F (90°C).
  2. Once the brisket reaches the desired temperature, wrap it in foil and let it rest for at least 30 minutes before slicing.
  3. Using a sharp knife, slice the brisket against the grain and serve with your favorite halal BBQ sauce, if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat wrapped in foil at 250°F (121°C). Avoid microwave to preserve moisture.