Smoky and Succulent Beef Brisket
Serving Size / Yield
- 1 7-lb. beef brisket, flat cut
- 4 Tbs. olive oil
- 1 Tbs. Kosher salt
- 1 Tbs. pepper
- 1 Tbs. garlic powder
- 1 Tbs. brown sugar
- 1/2 Tbs. liquid smoke
- 1 Tbs. paprika
- 1 bottle barbecue sauce, for serving
Mix all the spices together in a small bowl. Liberally grease the brisket using the olive oil and sprinkle with all of the seasoning, making sure to coat all the sides. Drizzle with the liquid smoke.
If smoking: Use hickory and oak and smoke at 225 degrees until the internal temperature reaches 165 degrees, about 5 hours. Remove from the heat and wrap tightly in foil. Return to the smoker and smoke until the internal temperature reaches 190 degrees, about another hour and a half.
Remove from the heat and allow to rest for 30 minutes before slicing and serving.
If using slow cooker/oven: Heat a large Dutch oven over high heat and sear the brisket on all sides until golden brown and crusted. Remove from the heat and place into the oven or into the slow cooker. Cook for at least 7 hours on low. You may want to add a half cup of additional barbecue sauce so it doesn't dry out.
Slice and serve warm on some onion rolls.