Bradley Smoked Brisket
Unlock the art of slow-smoked perfection with our step-by-step Bradley brisket recipe. Your taste buds will thank you.
Ingredients
- 1 whole beef brisket 10-12 pounds, untrimmed
For the Dry Rub:
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For Smoking:
- Pecan wood chips oak wood chips, or hickory wood chips (your choice)
Instructions
Prepping the Brisket
- In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This rub is like your brisket's spa day - it's gonna get pampered!
- Lay the brisket on a clean surface and generously sprinkle the rub all over it. Gently massage it in, making sure every inch gets a dose of flavor love. Pop that seasoned beauty in the fridge and let it chill for a few hours. It's like marinating, but with extra swagger.
Let's Get Smokin'
- Fire up your Bradley smoker and set it to a temperature of 225°F (107°C). It's like setting the stage for a show-stopping performance.
- Grab your choice of wood chips - pecan, oak, or hickory. Fill the smoker's wood chip tray with these flavorful bits of goodness. It's the backstage crew that adds the magic!
- Place that beautifully seasoned brisket on the smoker grates. Close the lid and let the smoke party begin! This is where the transformation begins.
- After about 6 hours of smoking, it's time for the Texas Crutch. Wrap the brisket in butcher paper, sealing in all that moisture and flavor. It's like tucking in your brisket for a cozy nap.
The Grand Finale
- Keep smoking until your brisket's internal temperature reaches around 203°F (95°C). This is like the crescendo of a symphony - you're waiting for that perfect note!
- When your brisket hits that magic number, take it off the smoker and gently wrap it in aluminum foil. Let it rest for 1-2 hours. This is its well-deserved beauty sleep.
- Unwrap your masterpiece, and get ready to slice. The reward? Slices of smoky, tender, flavor-packed brisket that'll have you doing a happy dance. Serve it up, and watch your guests swoon!