Oak-Smoked Beef Brisket

By Sprig Originals ✓ · with credit

Adapted from my100yearoldhome.com

A whole brisket rubbed with a peppery paprika-and-garlic blend, smoked over oak at 225°F until it pulls apart, then finished wrapped in beef broth so it stays juicy. Slice it thin against the grain and pass the barbecue sauce.

Ingredients

• 4-5 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional)

• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup barbecue sauce

Instructions

1. Stir the kosher salt, black pepper, paprika, garlic powder, onion powder and cayenne (if you want the heat) together in a small bowl.
2. Pat the brisket completely dry with paper towels, then press the rub over every surface, including the sides. Leave it on the counter for 30 minutes so the salt starts drawing moisture and the rub turns tacky.
3. Set up your smoker or grill for indirect heat at a steady 225-250°F, using oak for smoke — post oak or white oak gives brisket that classic mellow, slightly sweet bark. On a charcoal grill, bank the lit coals to one side and add a chunk of oak; on a gas grill, run the burners on one side only with a foil packet of oak chips over the flame.
4. While the smoker settles, heat the vegetable oil in a skillet over medium heat and cook the sliced onion and minced garlic until soft and fragrant, about 5 minutes.
5. Lay the brisket fat side up on the cool side of the grill and scatter the onions and garlic over the top. Close the lid and hold 225-250°F, adjusting vents or burners as needed. Smoke for roughly 1.5 to 2 hours per pound, until a thermometer in the thickest part of the flat reads 195-203°F — expect 6 to 8 hours for a 4-5 pound brisket.
6. Pour the beef broth into a foil tray or heatproof pan, move the brisket in fat side up, and seal tightly with foil. Return it to the smoker for another 1 to 2 hours, until a probe slides into the meat with no resistance.
7. Take the pan off the heat and let the brisket rest, still wrapped, for 30 minutes to an hour. Unwrap, move to a board, slice thin against the grain, and serve with barbecue sauce drizzled over or on the side.

Chef's tips

Nutrition (per serving, estimated)

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