Go Back

Smoker Recipe

This recipe delivers tender, juicy meat infused with rich, smoky flavors using a low-and-slow smoking technique.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Barbecue
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4-5 pounds of beef brisket or your meat of choice
  • 2 tablespoons of kosher salt
  • 2 tablespoons of black pepper
  • 2 tablespoons of smoked paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 cup of apple cider vinegar for spritzing

Equipment

  • Offset smoker or vertical smoker
  • Wood chips (hickory, mesquite, or your choice)
  • Meat thermometer
  • Aluminum foil
  • BBQ sauce (optional)

Method
 

  1. Trim excess fat from the brisket to help seasonings penetrate and ensure even cooking.
  2. Combine 2 tablespoons of kosher salt, 2 tablespoons of black pepper, 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder in a bowl to make the rub.
  3. Generously apply the rub to all sides of the brisket, pressing to form an even coating.
  4. Preheat the smoker to 225°F (107°C) and add your choice of wood chips.
  5. Place the brisket fat-side up in the smoker and smoke at 225°F (107°C) for 6 hours.
  6. After 3 hours of cooking, spritz the brisket every hour with apple cider vinegar to maintain moisture and develop the bark.
  7. Use a meat thermometer to check when the internal temperature reaches 195°F to 205°F (90°C to 96°C) for perfect tenderness.
  8. Remove the brisket, wrap in aluminum foil, and let rest for at least 30 minutes before slicing to allow juices to redistribute.

Notes

Don’t skip the resting period; it makes a significant difference in keeping your meat juicy!