Ranch Smoked Brisket Recipe
This smoked brisket is a hearty, slow-cooked dish that brings out the deep, smoky flavors of the meat, reminiscent of a long day’s work on the ranch. Slow-smoked to perfection, this brisket is tender and flavorful, perfect for those who appreciate a comforting, rustic meal.
Equipment
- Smoker (or grill with a smoker box)
- Meat Thermometer
- Large cutting board
- Aluminum foil
- Basting brush
Ingredients
- 4-5 lbs beef brisket with a decent fat cap
- ¼ cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper adjust to taste
- 2 cups apple juice for basting, or beef broth
- ¼ cup apple cider vinegar for basting
- Wood chips hickory, mesquite, or oak for smoking
Instructions
- Prepare the Rub: In a small bowl, mix the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper. Rub this mixture generously over the brisket, covering every side. Wrap the brisket tightly in plastic wrap and refrigerate for 12-24 hours to allow the flavors to penetrate the meat.1/4 cup brown sugar, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper, 4-5 lbs beef brisket
- Prepare the Smoker: Set your smoker to 225°F (107°C) and add the wood chips of your choice. Hickory, oak, or mesquite wood adds a deep smoky flavor that complements the brisket.Wood chips
- Smoke the Brisket: Remove the brisket from the refrigerator and allow it to come to room temperature while the smoker preheats. Place the brisket on the smoker with the fat side up. Close the lid and let the brisket smoke for about 6-8 hours, or until it reaches an internal temperature of 165°F (74°C). Maintain a consistent smoker temperature.
- Baste the Brisket: Mix the apple juice (or beef broth) with apple cider vinegar. Every 2-3 hours, baste the brisket with this mixture using a basting brush. This keeps the brisket moist and adds flavor.2 cups apple juice, 1/4 cup apple cider vinegar
- Wrap and Continue Cooking: Once the brisket reaches 165°F, wrap it tightly in aluminum foil or butcher paper to help it retain moisture. Continue cooking the brisket in the smoker for another 4-6 hours, or until the internal temperature reaches about 195-203°F (90-95°C). At this point, the brisket will be tender enough to pull apart easily.
- Rest the Brisket: Remove the brisket from the smoker and let it rest, still wrapped, for at least 30-45 minutes before slicing. This allows the juices to redistribute, ensuring a moist, tender result.
- Serve: Slice the brisket against the grain into thin slices. Serve with your favorite sides, such as coleslaw, cornbread, or baked beans.
Notes
Smoking Time: Smoking brisket is a slow process, but the results are worth it. Make sure to allow plenty of time for both the smoking and resting process.
Wood Selection: Different wood chips create different flavors. Hickory offers a strong, smoky flavor, while mesquite gives a bold, intense smokiness. Oak is more neutral and versatile.
Leftovers: Leftover brisket can be used in sandwiches, tacos, or served over mashed potatoes for a satisfying meal.
Wood Selection: Different wood chips create different flavors. Hickory offers a strong, smoky flavor, while mesquite gives a bold, intense smokiness. Oak is more neutral and versatile.
Leftovers: Leftover brisket can be used in sandwiches, tacos, or served over mashed potatoes for a satisfying meal.
Nutrition
Calories: 425kcalCarbohydrates: 17gProtein: 48gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 141mgSodium: 1957mgPotassium: 900mgFiber: 1gSugar: 14gVitamin A: 557IUVitamin C: 1mgCalcium: 41mgIron: 5mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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