Description
Learn how to make Easy Grass-Fed Smoked Brisket with a simple rub & foolproof technique for unbeatable flavor. Low effort, high reward!
Ingredients
Scale
- 1 large brisket
- unrefined sea salt, about ½ cup
- ground black pepper, about ¼ cup
- onion powder, about 1 tablespoon
Instructions
- Preheat your smoker to 200°F.
- Make the rub: Combine ½ cup salt,¼ cup pepper, and 1 tablespoon onion powder.
- Rub it down: Coat the brisket generously with your rub mixture, making sure to cover every inch.
- Smoke for about 2 hours, then check to see if a crispy crust has formed. If not, give it more time or bump up the temperature slightly.
- Wrap it in foil once that crust looks perfect. Return the brisket to the smoker for another three hours or so. Aim for an internal temperature of 195°F.
- Rest it, still wrapped, for about 15 minutes to let the juices settle.
- Carve, serve, and enjoy every smoky, tender bite.
