Ingredients

• 1 whole beef brisket (4-5 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp cayenne pepper (optional, for spice)
• ½ cup beef broth or apple juice (for moisture)
• 2 tbsp Worcestershire sauce
• ¼ cup yellow mustard (for binding the rub)

Instructions:

1. Prepare the Rub

In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using).

2. Season the Brisket

Pat the brisket dry with paper towels. Rub Worcestershire sauce and mustard all over the meat to help the seasoning stick. Evenly coat the brisket with the prepared rub, pressing it gently to adhere.

3. Let It Rest

Cover the brisket and let it marinate in the refrigerator for at least 6 hours, preferably overnight. This helps enhance the flavor.

4. Cooking Methods

Smoking Method:

• Preheat a smoker to 225°F (107°C).
• Place the brisket fat-side up on the smoker.
• Smoke for about 6-8 hours, spraying it with beef broth or apple juice every 2 hours to keep it moist.
• When the internal temperature reaches 165°F (74°C), wrap the brisket in butcher paper or foil and continue smoking until it reaches 200-205°F (93°C).

Oven Method:

• Preheat the oven to 275°F (135°C).
• Place the brisket in a roasting pan and cover it loosely with foil.
• Bake for about 5-6 hours, checking occasionally for tenderness.
• Once it reaches 200-205°F (93°C), remove it from the oven.

5. Rest and Serve

Let the brisket rest for at least 30-60 minutes before slicing. This helps the juices redistribute. Slice against the grain and serve with your favorite BBQ sauce.