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Smoked Brisket (The Ultimate Low and Slow BBQ Classic)

Low and slow never tasted so good. Follow this simple, step-by-step guide to smoked brisket that’s fall-apart tender and packed with deep BBQ flavor.
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Prep Time 1 hour
Cook Time 12 hours
Resting Time 1 hour
Total Time 14 hours
Course Main Course
Cuisine American BBQ
Servings 16
Calories 600 kcal

Ingredients
  

  • 10 lb Whole Packer Brisket (Prime or Choice Grade)
  • 1 cup Seasoning Mix (Use Texas Style shown below or yrou own favorite brisket rub)
  • 1/2 cup Apple Cider Vinegar (or use your favorite spritz liquid)

Texas Style Rub

  • 1/2 cup Salt
  • 1/2 cup Black Pepper (coarse)

Instructions
 

  • Trim brisket cold, removing silver skin and excess hard fat.
    10 lb Whole Packer Brisket
  • Apply binder (optional) and coat evenly with rub. Let rest in fridge overnight.
    1 cup Seasoning Mix
  • Preheat smoker to 225°F (use oak, hickory, or mesquite).
  • Place brisket fat side down, point toward heat source.
  • Smoke for 2 hours, then spritz every hour until internal temp hits 165°F.
    1/2 cup Apple Cider Vinegar
  • Wrap tightly in foil or butcher paper and return to smoker.
  • Continue cooking until internal temp reaches 203°F and passes probe test.
  • Wrap in towel and rest in cooler for at least 1 hour.
  • Slice against the grain, turning 90° at the point.
  • Serve and enjoy!
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