I have perfected my Best Smoked Brisket Recipe by blending yellow mustard, smoked paprika, garlic and pepper into an unforgettable rub. The beef brisket is enveloped in apple cider vinegar and beef broth, resulting in a flavor-packed masterpiece that surprises with each tender bite. Each spice adds pure rich flavor.

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I’ve been experimenting with different ways to smoke a beef brisket and ended up with this easy recipe that quickly became one of my favorites. I start with a whole beef brisket (8 to 10 lb) and give it an irresistible flavor using a simple rub made of yellow mustard, kosher salt, coarsely ground black pepper, garlic powder, onion powder, and smoked paprika.

I even toss in a little cayenne pepper for that extra kick along with chili powder. I mopped it down with beef broth and a bit of apple cider vinegar while smoking it so it stays juicy.

I’ve played around with several methods from using a grill to even trying a Traeger approach, and let me tell you it never fails to deliver that perfect bite. This recipe is a game changer whether you’re a pro at smoked beef brisket recipes or just starting out with brisket injection techniques.

Enjoy the journey and happy smoking.

Why I Like this Recipe

I like this recipe because it gives me an amazing mix of flavors and textures that I just can’t resist. First off, I really dig how the yellow mustard helps the spices stick, so every bite is packed with flavor. I also love the combination of kosher salt, garlic powder, smoked paprika and those other spices because it creates a kick that is just right—not too mild and not too crazy spicy.

Another reason I enjoy this recipe is how the low and slow smoking process really transforms the brisket into something super tender and juicy. I mean, when you let that meat rest with the mopping of beef broth and apple cider vinegar every hour or so, it keeps getting moist and flavorful, which makes a huge difference in taste.

Lastly, I appreciate how the recipe is straightforward enough to follow, even though it might seem a bit time-consuming at first. Every step, from rubbing the brisket with mustard to wrapping it in foil when it hits that key temperature, makes the process feel like a fun challenge rather than a chore. Overall, these little hacks and tips just make it one of my absolute favorites.

Ingredients

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Beef Brisket: Rich, protein-packed meat that becomes tender with slow smoking.
Yellow Mustard: Acts as a binder and flavor enhancer with a tangy kick.
Kosher Salt: Essential seasoning that draws out natural juices in the meat.
Smoked Paprika: Adds a deep smoky flavor and vibrant, appealing color.
Beef Broth: Keeps brisket moist and intensifies its hearty, savory taste.
Apple Cider Vinegar: Offers a subtle acidic kick that tenderizes meat fibers.
Coarsely Ground Black Pepper: Delivers biting spice complementing the smoky flavors.
Garlic & Onion Powder: Provide savory depth and aroma, building robust flavor layers.
Cayenne Chili Powder: Offers optional heat for those wanting an extra kick.
Chili Powder: Balances the smoky notes with mild, aromatic heat for complexity.

Ingredient Quantities

1 whole beef brisket (8 to 10 lb)

1/4 cup yellow mustard

3 tbsp kosher salt

3 tbsp coarsely ground black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp smoked paprika

1 tsp cayenne pepper (optional to give it a little kick)

1 tsp chili powder

1 cup beef broth (for mopping and wrapping)

1/4 cup apple cider vinegar

How to Make this

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1. Trim the brisket if needed and pat it dry with paper towels.

2. Rub the whole brisket with yellow mustard – it helps the spices stick.

3. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (if you like it spicy), and chili powder.

4. Generously coat the brisket with the spice mix on all sides.

5. Let the brisket rest at room temperature for about 30 minutes before smoking.

6. Preheat your smoker to 225°F and add your favorite wood chips for that rich smoky flavor.

7. Place the brisket in the smoker, fat side up, and smoke it low and slow, about 1 to
1.25 hours per pound.

8. Every hour or so, mop the brisket with a mixture of beef broth and apple cider vinegar to keep it moist.

9. When the brisket reaches an internal temp of about 160°F, wrap it in foil or butcher paper and continue smoking until it hits around 203°F.

10. Let the brisket rest for at least 30 minutes before slicing against the grain and enjoy!

Equipment Needed

1. A sharp knife and cutting board for trimming the brisket
2. Paper towels to pat the meat dry
3. A small bowl for mixing the spice blend
4. Measuring spoons and a measuring cup for the spices, mustard, broth, and vinegar
5. A preheated smoker (set at 225°F) along with your favorite wood chips
6. A basting brush or mop tool for applying the beef broth and apple cider vinegar mixture
7. A meat thermometer to check for the proper internal temperature
8. Aluminum foil or butcher paper for wrapping the brisket when it reaches 160°F
9. A large tray or serving board for resting the brisket prior to slicing away from the grain

FAQ

Q: How do I prep my brisket before smoking?

A: First, rub the brisket with yellow mustard so the spices stick better then mix your kosher salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper and chili powder evenly over the meat.

Q: How long should I smoke the brisket?

A: It usually takes about 10 to 14 hours at 225°F. Checking the internal temperature is key to know when it's nice and tender.

Q: Should I wrap the brisket during cooking?

A: Yup, once the brisket hits around 160°F, wrap it in foil after mopping with a mix of beef broth and apple cider vinegar to help keep it moist.

Q: What type of smoker temp works best for this recipe?

A: Keep your smoker steady at around 225°F. That slow low temperature really lets all the flavors develop.

Q: Can I mess around with the spices a bit?

A: Sure thing, feel free to adjust a little if you like a bit more kick or extra smokey flavor though the recipe is tried and true for a good brisket.

Easy Smoked Beef Brisket Recipe Substitutions and Variations

Instead of yellow mustard, try using Dijon mustard or spicy brown mustard if thats what you have handy
If you dont have kosher salt, sea salt can work well too but you might have to adjust the quantity slightly
You can swap out beef broth with chicken broth or even a dissolved bouillon cube in water for mopping and wrapping
For apple cider vinegar, a splash of white vinegar or red wine vinegar can be an interesting change

Pro Tips

1. Try letting the spice rub really soak into the brisket for a bit extra time before you put it in the smoker so you aprreciate all that flavor; if you have time, letting it sit for an hour instead of 30 minutes can make it even tastier.

2. Keep an eye on the internal temperature throughout the cook and don’t be afraid to mop it more often if needed – this keeps your meat super moist and prevents it from drying out.

3. When you’re about to wrap it, make sure the foil or butcher paper is tightly sealed around the brisket to trap in all those juices; a loosely wrapped brisket can lose a lot of that yummy flavor.

4. If you want a little extra bark on the outside, try delaying the wrapping just a tad longer. Just be careful not to let it burn, and you’ll end up with that nice mixture of smokey crust and tender meat.