BBQ brisket is a beloved staple of Southern cooking and a shining star in the world of slow-cooked meats. With its smoky bark, juicy interior, and rich, beefy flavor, it’s the kind of dish that draws a crowd and turns a simple gathering into a celebration. Whether you’re serving it at a summer cookout or cozy family dinner, BBQ brisket delivers comfort and flavor in every bite.
What sets BBQ brisket apart is the balance of textures and flavors. The outside develops a dark, caramelized crust from hours of smoking and seasoning, while the inside stays tender and moist thanks to the natural marbling in the meat. This contrast creates a mouthwatering experience—smoky, salty, and slightly sweet, with every slice more satisfying than the last.
The rub is a key player, often a simple blend of salt, pepper, paprika, garlic, and a touch of brown sugar. As the brisket cooks low and slow over wood smoke, the rub melds into the surface of the meat, forming that signature bark. The longer it cooks, the more the flavors deepen and the more tender the brisket becomes.
BBQ brisket is typically sliced against the grain and served with classic sides like coleslaw, potato salad, baked beans, or pickles. A good barbecue sauce,whether tangy, sweet, spicy, or smoky, can add an extra layer of flavor, but a well-cooked brisket is delicious even without it.
Leftovers are almost as exciting as the main event. BBQ brisket can be piled onto sandwiches, folded into tacos, mixed into mac and cheese, or added to breakfast scrambles. It’s the gift that keeps on giving, full of bold character and irresistible smokiness.
There’s a reason BBQ brisket holds legendary status in barbecue culture. It’s a dish that rewards time and attention, and one that’s always worth the wait. From the first slice to the last bite, BBQ brisket is pure comfort and tradition, smoked to perfection.
Ingredients
- 4 lbs beef brisket trimmed of excess fat
- 1 cup barbecue sauce use your favorite variety
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Preheat your smoker to 225°F (107°C).
- In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, and salt.
- Rub the spice mixture all over the brisket, covering it completely.
- Place the brisket in the preheated smoker.
- Smoke the brisket for 6-8 hours or until it reaches an internal temperature of 195°F (90°C).
- During the last hour of smoking, brush the brisket with barbecue sauce.
- Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
- Slice against the grain and serve with additional barbecue sauce if desired.
Nutrition
My uncle has been smoking brisket for 30 years and he says never use a rub! Just salt! He’s a pro.
Amazing recipe! I used homemade barbecue sauce and it was perfect.
BBQ sauce is just too sweet! This coulda been better with less sugar, y’know? Might try it my way next time!
smoke it longer than 8 hours I say! more flavor! but it great too.
How much barbecue sauce do I need? I think my recipe needs more!
This brisket is fantastic! The flavors are just wow!
Can someone help me? What’s ‘against the grain’ mean? I’m confused.
Never made brisket before but this seems easy enough. Excited to try it this weekend!
Yummy and easy, loved it! Can’t wait to make it for my BBQ party!
LOL at people who try to smoke a brisket in an hour. Y’all gotta be patient!
No way this cooks in 8 hours, I’ve made brisket for years. It takes <=12 hours to really get that melt-in-your-mouth thing.
I tried this recipe but didn’t have a smoker. I used the oven and it was not the same. Kind of disappointed.
Yeah, smoking really makes a difference! The flavor is way better. Don’t give up, maybe try a small smoker next time!
Sorry to hear that! I tried the oven once too, didn’t go well. Not the same without the smoke, huh?
Pretty good, but I think I overcooked my brisket. Next time I’ll keep an eye on the temp.
Overcooked brisket is a bummer! Next time, just use a meat thermometer. It’s a game changer!
I tried this and it was okay, but I don’t think 225° is low enough. My brisket was dry. Maybe I did something wrong?
I think 225° is standard for brisket. Maybe try wrapping it in foil for the last few hours next time? It helps keep it moist.
Nah, I always cook mine at 250°F and it turns out great! Maybe you should try that next time.
Yum! This is the best brisket I’ve ever made! My family couldn’t get enough of it. Thank you for sharing!
Absolutely love this recipe! The brisket turned out super tender and flavorful. Will definitely make again!