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Sweet and Smoky Beef Brisket

Sweet and Smoky Beef Brisket
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This Sweet and Smoky Beef Brisket recipe delivers a tender, flavorful dish that perfectly balances sweet and smoky notes. Ideal for both beginner and experienced cooks, it uses simple pantry ingredients and a low-and-slow cooking method to achieve a melt-in-your-mouth texture with rich, layered flavors. Perfect for casual dinners, parties, or special occasions.

Ingredients

Scale

Main Ingredients

  • 5–6 pounds Beef Brisket (well-marbled)
  • Brown Sugar (amount as preferred for rub)
  • Smoked Paprika (amount as preferred for rub)
  • Garlic Powder (amount as preferred for rub)
  • Onion Powder (amount as preferred for rub)
  • Chili Powder (amount as preferred for rub)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Apple Cider Vinegar (for tenderizing and balance)
  • Barbecue Sauce (optional, for glaze)

Instructions

  1. Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer to keep it juicy. Pat it dry with paper towels to help the rub adhere and create a crispier crust.
  2. Make the Rub: In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to create the flavorful dry rub.
  3. Apply the Rub: Coat the brisket generously with the dry rub on all sides, massaging it into every crevice for maximum flavor absorption.
  4. Marinate: Wrap the rubbed brisket tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight to deepen flavors and tenderize the meat.
  5. Cook Low and Slow: Preheat the oven or smoker to 250°F (120°C). Place the brisket fat side up on a roasting pan or smoker grates. Cook for 6 to 8 hours until the internal temperature reaches 195°F to 200°F (90°C to 93°C) for optimal tenderness.
  6. Rest the Brisket: Wrap the cooked brisket tightly in foil and let it rest for 30 to 60 minutes to redistribute juices and ensure moist, flavorful meat.
  7. Optional Glaze: If desired, brush barbecue sauce over the brisket during the last 30 minutes of cooking or just before serving for a sticky, glossy finish.

Notes

  • Patience is key: Low and slow cooking yields tender brisket without drying it out.
  • Use a meat thermometer to monitor internal temperature and avoid over or undercooking.
  • Don’t skip the resting step to lock in juices.
  • Apply rub liberally for more flavorful meat.
  • Maintain consistent cooking temperature to prevent toughness or extended cook times.

Nutrition

Keywords: beef brisket, sweet and smoky brisket, smoked paprika brisket, slow cooked brisket, barbecue brisket, tender beef brisket

Find it online: https://marygourmet.com/sweet-and-smoky-beef-brisket/