Best 6 Hickory Smoked Brisket Recipes

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**Discover the Art of Perfectly Smoked Brisket with Our Comprehensive Recipe Guide**

Prepare to embark on a culinary journey like no other as we delve into the world of hickory-smoked brisket, a dish that embodies the essence of smoky, succulent, and flavorful barbecue. This comprehensive recipe guide will lead you through every step of creating this masterpiece, ensuring a tender and juicy brisket that will tantalize your taste buds. From selecting the perfect cut of meat to mastering the art of smoking, our carefully curated recipes offer a range of options to suit your preferences and skill level. Get ready to impress your friends and family with a hickory-smoked brisket that will be the star of any gathering.

**Recipes Included:**

1. **Classic Hickory Smoked Brisket:** This timeless recipe is a foundational guide for creating a traditional hickory-smoked brisket. With step-by-step instructions and a detailed ingredient list, you'll learn the essential techniques for achieving a perfectly smoked and flavorful brisket.

2. **Texas Style Smoked Brisket:** Experience the bold flavors of Texas with this authentic recipe. Discover the secrets behind creating a brisket with a crispy bark, a juicy interior, and a distinctive smoky aroma.

3. **Sweet and Smoky Hickory Smoked Brisket:** If you enjoy a sweet and tangy twist, this recipe is for you. A homemade rub featuring brown sugar and honey imparts a delectable flavor that will leave you craving more.

4. **Carolina Style Smoked Brisket with Mustard Sauce:** This recipe brings the flavors of the Carolinas to your backyard. A tangy mustard sauce adds a unique and zesty touch to the classic hickory-smoked brisket.

5. **Smoked Brisket Burnt Ends:** Transform your leftover brisket into irresistible burnt ends. This recipe guides you through the process of creating these crispy, caramelized morsels that are perfect for snacking or as a delightful addition to sandwiches.

Here are our top 6 tried and tested recipes!

HICKORY SMOKED BRISKET



Hickory Smoked Brisket image

This simple but delicious recipe is amazing! I use a corned beef brisket (discarding the little package of spices that usually comes with it.) It is very good served with red new potatoes and red cabbage. The leftover beef is perfect for Reuben sandwiches. This is one of our family favorites.

Provided by mmm29

Categories     One Dish Meal

Time 10h3m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 large beef brisket (or Corned Beef Brisket)
1/4 cup liquid smoke
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Steps:

  • Place brisket on large piece of aluminum foil.
  • Sprinkle generously with ¼ c of liquid smoke and ½ teaspoon each: Celery salt, garlic salt and onion powder.
  • Wrap well and put into Crock-Pot.
  • Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours).
  • Serve warm with juices over each slice.

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET



Yeah, I-Lived-in-Texas, Smoked Brisket image

This is hands-down the best way I have found to cook a brisket.

Provided by all rec

Categories     Main Dish Recipes     Roast Recipes

Time P1DT13h45m

Yield 16

Number Of Ingredients 12

wood chips
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket, or more to taste

Steps:

  • Soak wood chips in a bowl of water, 8 hours to overnight.
  • Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
  • Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
  • Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
  • Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 16.2 g, Cholesterol 57 mg, Fat 6.7 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 2.4 g, Sodium 3009.8 mg, Sugar 8.9 g

FORK TENDER HICKORY-SMOKED BRISKET



Fork Tender Hickory-Smoked Brisket image

LET YOUR CROCK-POT DO ALL THE WORK! This moist, mouth-watering brisket will feed 12-14 hungry appetities. Even if you don't have that large of a crowd, the leftovers make great sandwiches. WORD OF WARNING: The delicious aroma of beef, hickory smoke, herbs and spices could ensue a stamped to the dinner table!

Provided by Feast Your Eyes

Categories     Roast Beef

Time 12h15m

Yield 12-14 serving(s)

Number Of Ingredients 16

4 lbs well-marbled beef brisket
1 cup balsamic salad dressing (bottled)
1/2 cup dry sherry (or dry red wine)
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper
1 tablespoon celery seed
1 tablespoon cayenne pepper
3 tablespoons dark brown sugar
1/4 cup hickory liquid smoke

Steps:

  • Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks.
  • Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator.
  • In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so.
  • Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.).
  • Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME.
  • When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding.
  • Serve one of two ways: (1) thinly slice the brisket across the grain OR.
  • (2) shred the brisket with a large, 2-pronged fork.
  • Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta.
  • If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.

Nutrition Facts : Calories 583.9, Fat 42.7, SaturatedFat 16.9, Cholesterol 122.5, Sodium 861.8, Carbohydrate 13.1, Fiber 0.9, Sugar 8.5, Protein 27.2

SMOKED BRISKET



Smoked Brisket image

This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.

Provided by matt cella

Categories     Main Dish Recipes     Roast Recipes

Yield 8

Number Of Ingredients 7

hickory wood chips
2 tablespoons dried rosemary
2 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons dried garlic flakes
1 teaspoon salt
1 (4 pound) beef brisket

Steps:

  • Soak wood chips in water for at least 1 hour.
  • Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  • Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.
  • Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
  • Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.
  • Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 6 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 1.9 g, Sodium 1540 mg, Sugar 0.9 g

BEST BARBECUE HICKORY-SMOKED BRISKET



Best Barbecue Hickory-Smoked Brisket image

This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.

Provided by PaulaG

Categories     Meat

Time P1DT12h30m

Yield 10 serving(s)

Number Of Ingredients 4

5 -6 lbs beef brisket, well trimmed
1 (1 1/4 ounce) envelope commercial onion soup mix (I use Onion Seasoning Mix Onion Seasoning Mix)
2 ounces bottled liquid smoke
1 1/2 cups barbecue sauce

Steps:

  • Place brisket on large piece of foil.
  • Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
  • Seal foil, place brisket in refrigerator overnight.
  • In the morning, place brisket in the crock pot on low heat, cook 8 hours.
  • Remove brisket, strain broth into glass jar.
  • Place brisket and broth in refrigerator and allow to cool completely.
  • Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
  • Return the sliced brisket to crock pot and pour sauce over.
  • Turn on low and allow to cook for 4 to 6 hours.

Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3

SMOKED BRISKET



Smoked Brisket image

This smoked brisket recipe is always a crowd favorite-it really melts in your mouth! -Jodi Abel, La Jolla, California

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 20 servings.

Number Of Ingredients 15

2 tablespoons olive oil
1 fresh beef brisket (7 to 8 pounds), flat cut
RUB:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground mustard
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon smoked sea salt
MOP SAUCE:
2 cups beef broth
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons hickory-flavored liquid smoke

Steps:

  • Brush olive oil over brisket. Combine rub ingredients; rub over both sides of beef. Place brisket on a rimmed baking sheet. Cover and refrigerate overnight or up to 2 days. Meanwhile, in a small saucepan, combine mop sauce ingredients. Simmer 15 minutes, stirring occasionally. Refrigerate until ready to grill., Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. Uncover brisket. Place brisket in smoker fat side up; smoke 2 hours. Brush generously with mop sauce; turn meat. Smoke 2 more hours; brush generously with mop sauce again. Wrap brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190°, 4-5 more hours., Let beef stand 20-30 minutes before slicing; cut diagonally across the grain into thin slices.

Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 472mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

Tips:

  • Choose the Right Brisket: Select a well-marbled brisket with a nice layer of fat on top. This will help keep the meat moist and flavorful during the long cooking process.
  • Prepare the Brisket: Trim excess fat from the brisket, leaving a thin layer on top. Rub the brisket generously with a mixture of spices and seasonings, ensuring that all sides are evenly coated.
  • Set Up the Smoker: Preheat your smoker to 225°F (107°C) and add hickory wood chips for a smoky flavor. Place a water pan in the smoker to help maintain moisture.
  • Smoke the Brisket: Place the prepared brisket on the smoker grate and cook for 6-8 hours, or until the internal temperature reaches 165°F (74°C). Wrap the brisket in foil and continue smoking for another 2-3 hours, or until the internal temperature reaches 200°F (93°C).
  • Rest the Brisket: Once the brisket is cooked, remove it from the smoker and let it rest for at least 1 hour before slicing. This will allow the juices to redistribute throughout the meat, resulting in a tender and flavorful brisket.

Conclusion:

Hickory-smoked brisket is a classic barbecue dish that is sure to impress your friends and family. By following these tips and using a quality brisket, you can create a delicious and memorable meal. Enjoy the smoky, tender, and juicy brisket that is perfect for any occasion!

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