Go Back
–+ servings
Dry Rub Smoked Brisket

Mouthwatering Dry Rub Smoked Brisket Perfect for Any BBQ

This Dry Rub Smoked Brisket is a tender and juicy delight perfect for elevating any BBQ gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 9 hours 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Barbecue
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 10 lbs Beef Brisket Choose a well-marbled brisket for maximum tenderness.
  • 1 stick Butter Melted, used for injection.
For the Dry Rub
  • 1 tablespoon Garlic Powder Enhances umami flavor and depth.
  • ½ tablespoon BBQ Seasoning Optional for added complexity.
  • 2 tablespoons Seasoned Salt or Kosher Salt Foundation of flavor; adjust based on preference.
  • 2 tablespoons Onion Powder Provides sweetness and deepens overall flavor.
  • 2 tablespoons Brown Sugar Essential for sweet caramelization of the bark.
  • 1 tablespoon Black Pepper Balances flavors with a touch of heat.
  • 1 tablespoon Smoked Paprika Adds depth and a hint of smokiness to the rub.
  • ½ teaspoon Cayenne Pepper Optional; adjust for added spice.
For Basting
  • 3 cups Apple Juice Keeps the brisket moist and adds sweetness.
  • ½ cup Apple Cider Vinegar Enhances moisture retention and adds tang.

Equipment

  • Smoker
  • Meat Injector
  • Spray Bottle

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare Brisket - Trim excess fat, leaving about a ¼-inch fat cap, and pat dry.
  2. Step 2: Inject Flavor - Combine melted butter and garlic powder, inject into brisket, and let rest.
  3. Step 3: Apply Dry Rub - Whisk together all dry rub ingredients and coat the brisket generously.
  4. Step 4: Preheat Smoker - Set smoker to 225°F with wood chips or pellets, and place a water pan inside.
  5. Step 5: Initial Smoking - Place brisket fat side up on grates and smoke undisturbed for 3 hours.
  6. Step 6: Baste - Spray brisket every hour with a mixture of apple juice and apple cider vinegar.
  7. Step 7: Wrap and Continue Cooking - After 6 hours, wrap brisket in foil and cook until internal temperature reaches 205°F.
  8. Step 8: Rest and Serve - Vent foil, let brisket rest for at least an hour, slice against the grain, and serve.

Nutrition

Serving: 1sliceCalories: 620kcalCarbohydrates: 10gProtein: 55gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 20mgIron: 3.5mg

Notes

Monitor internal temperature closely to achieve optimal tenderness. Experiment with different wood types for unique flavors.

Tried this recipe?

Let us know how it was!