Smoked Beef Brisket

A tender, slow-smoked beef brisket with a peppery bark and a beautiful smoke ring.

Ingredients

• 1 beef brisket flat (4–5 lb)
• 2 tbsp yellow mustard
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup low-sodium beef broth
• Barbecue sauce, for serving

Instructions

1. Trim the brisket, leaving about 1/4 inch of fat.
2. Coat with mustard, then season with salt, pepper, paprika and garlic.
3. Heat smoker to 250°F and smoke fat-side up until the center reaches 165°F.
4. Wrap tightly with broth in butcher paper or foil. Continue cooking to 200–203°F.
5. Rest, wrapped, for 45 minutes before slicing against the grain.

Helpful Tips

Use an instant-read thermometer for reliable doneness. Allow cooked meat to rest before slicing so it stays juicy.