Smoked Pork Brisket Recipe: Easy, Tender, and Flavorful

There’s nothing quite like the rich, smoky aroma of a perfectly smoked pork brisket wafting through your backyard on a sunny weekend afternoon. This timeless recipe transforms a humble cut of pork into tender, flavorful slices that practically melt in your mouth.

Whether you’re a seasoned pitmaster or a home cook eager to try your hand at smoking, this smoked pork brisket recipe is designed to guide you every step of the way. From selecting the right cut to mastering the smoke and seasoning, you’ll learn how to create a mouthwatering meal that’s perfect for family gatherings, barbecues, or a special treat any day of the week.

Smoking pork brisket is an art that combines patience, the right equipment, and a blend of spices that enhance the natural flavors of the meat. In this recipe, we focus on simplicity and authenticity, ensuring you get that signature bark and juicy interior that true barbecue lovers crave.

Get ready to impress your friends and family with a dish that embodies comfort, tradition, and a hint of smoky magic.

Why You’ll Love This Recipe

This smoked pork brisket recipe is a true crowd-pleaser because it delivers incredibly tender meat with a flavorful crust that’s bursting with smoky goodness. You’ll appreciate how the long, slow cooking process breaks down the connective tissue, resulting in a brisket that’s juicy and easy to slice or pull apart.

Another reason to love this recipe is its versatility. Once you master the basics, you can customize the rub and wood chips to suit your taste, whether you prefer a sweet, spicy, or savory profile.

Plus, smoked pork brisket pairs beautifully with a variety of sides and sauces, making it perfect for any occasion.

Ingredients

• 5-6 lbs pork brisket (trimmed of excess fat)
• 3 tbsp kosher salt
• 2 tbsp black pepper (freshly ground)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup apple juice
• Wood chips (hickory or applewood preferred)
• Olive oil (for rubbing)

Equipment

• Smoker (electric, charcoal, or pellet smoker works well)
• Meat thermometer (preferably digital and probe style)
• Mixing bowls (for rub and mop sauce)
• Aluminum foil (for wrapping brisket during cooking)
• Spray bottle (for apple cider vinegar and apple juice mixture)
• Sharp knife (for trimming and slicing)
• Cutting board
• Heat-resistant gloves (optional but recommended)

Instructions

1. Prepare the brisket: Begin by trimming any excessive fat from the pork brisket, leaving about a 1/4 inch layer to keep the meat moist during smoking. Pat the brisket dry with paper towels.
2. Make the dry rub: In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and brown sugar. Mix well to ensure even seasoning.
3. Apply the rub: Lightly coat the brisket with olive oil, then generously apply the dry rub all over the meat, pressing it in to adhere well. Let the brisket rest at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
4. Prepare your smoker: Preheat your smoker to a steady 225°F (107°C). Add your choice of wood chips (hickory or applewood recommended) to generate smoke. Maintain consistent temperature throughout the cook.
5. Smoke the brisket: Place the brisket fat side up on the smoker rack. Insert a meat thermometer probe into the thickest part of the brisket. Close the lid and let it smoke undisturbed for about 4 hours.
6. Mop the brisket: Mix apple cider vinegar and apple juice in a spray bottle. Every hour after the first 2 hours, spritz the brisket lightly to keep it moist and enhance flavor.
7. Wrap the brisket: When the internal temperature reaches about 160°F (71°C) and the bark has formed, remove the brisket and wrap it tightly in aluminum foil. Return it to the smoker.
8. Finish cooking: Continue smoking until the internal temperature reaches 195-205°F (90-96°C), which usually takes an additional 3-4 hours. The brisket should be tender and a probe should slide through with little resistance.
9. Rest the meat: Remove the wrapped brisket from the smoker and let it rest for at least 1 hour. This allows the juices to redistribute for maximum tenderness.
10. Slice and serve: Unwrap the brisket and slice against the grain into 1/4-inch thick pieces. Serve immediately with your favorite sides and sauces.

Tips & Variations

Patience is key when smoking brisket. Resist the urge to constantly open the smoker, as this causes temperature fluctuations and prolongs cooking time.

Tip: Use a water pan inside your smoker to maintain moisture and stabilize temperature.

Variation: For a sweeter profile, add 1 tablespoon of maple syrup to your mop sauce. Alternatively, experiment with different wood chips like cherry or mesquite for unique smoky notes.

Tip: If you don’t have a smoker, you can mimic the process in a grill by setting it up for indirect heat and adding soaked wood chips on the coals.

Nutrition Facts

Serving Suggestions

Smoked pork brisket pairs beautifully with classic barbecue sides such as creamy coleslaw, baked beans, and cornbread. The smoky richness of the meat balances perfectly with tangy pickles and fresh green salads.

For a heartier meal, serve brisket alongside roasted vegetables or mashed potatoes. Don’t forget to offer a variety of barbecue sauces—ranging from sweet and smoky to spicy and vinegar-based—to let everyone personalize their plates.

If you’re hosting a barbecue, consider serving brisket sliders with pickled jalapeños and melted cheddar cheese for a fun and casual option.

Conclusion

Mastering this smoked pork brisket recipe will elevate your barbecue skills and make you the star of any cookout. The combination of a flavorful dry rub, slow smoking, and careful attention to temperature results in tender, juicy meat with a crispy, well-seasoned crust.

This dish embodies the essence of traditional barbecue—time, patience, and quality ingredients coming together in perfect harmony.

Whether you’re preparing for a family gathering or simply craving a delicious meal, this smoked pork brisket is sure to satisfy. Save this recipe, experiment with your favorite wood chips and seasoning blends, and enjoy the wonderful journey of making barbecue magic at home.

Happy smoking!

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