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This recipe is my all-time favorite and takes you on a truly epic culinary journey! Imagine this: you're gathered around a table with friends and family, all enjoying the incredible flavors of this perfectly smoked brisket. The aromas alone will transport you to barbecue heaven. This recipe is perfect for any special occasion, or any day that you just want to treat yourself.
There’s something undeniably satisfying about slow-smoking a brisket, watching as it transforms from a seemingly ordinary piece of meat into something truly extraordinary. And this garlic herb smoked brisket takes it to a whole other level! The process is pretty straightforward, but patience and attention to detail are key. The rich smoke flavor, combined with the aromatic garlic and herbs, creates a truly unforgettable taste experience.
Required Equipments
- Large smoker or grill
- Meat thermometer
- Butcher paper or foil
- Large bowl
- Whisk
- Spray bottle
Garlic Herb Smoked Brisket: Frequently Asked Questions
Garlic Herb Smoked Brisket
This Garlic-Herb Smoked Brisket recipe is a masterpiece of smoky flavor and tender texture. It's easy to follow, yet delivers restaurant-quality results—perfect for impressing your friends and family!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 10 minutes
Cook Time: 480 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Get your smoker or grill cranked up to around 225°F (107°C). You want a consistent, low and slow temperature for this; it's crucial!
- Trim the fat cap: Remove any excess fat from the brisket, but don't go overboard. Leave about a 1/4-inch layer; it helps keep it moist. This step is important, but don't stress about perfection!
- Season generously: Now for the fun part! Mix your garlic powder, onion powder, paprika, salt, black pepper and any other herbs you like and rub it all over the brisket. Don't be shy with the seasoning; get in there nice and deep!
- Place the brisket on the smoker: Put the seasoned brisket fat-side up directly on the smoker grates. Make sure the smoker is set for indirect heat. This keeps it from burning.
- Smoke it low and slow: Let the brisket smoke for approximately 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C). I use a trusty meat thermometer for that.
- Wrap it up: Once it hits that temp, carefully wrap the brisket tightly in butcher paper. Or, if you prefer foil, make sure to seal it tightly. Wrapping helps keep the juices locked in.
- Continue smoking: Continue smoking the wrapped brisket for another 3-4 hours, or until the internal temperature reaches 200-205°F (93-96°C). This can take a while; be patient!
- Rest and shred: Once it's cooked, remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour (longer is even better). After resting, you can easily shred the meat with two forks.
- Serve and enjoy: Now you're ready to serve your delicious, smoky garlic herb brisket! You can serve it with your favorite sides; I love coleslaw and baked beans!
- Note: This cooking time is just a guideline; it can vary depending on your smoker and the size of the brisket. Always use a meat thermometer to ensure your brisket is fully cooked and tender. I once totally forgot to check the temp, and let me tell you, it was a disaster!
📝 Notes
- For extra flavor, you can inject the brisket with a garlic-herb marinade before smoking.
- Remember, this is a guideline! The times can vary depending on your smoker, the type of wood you use, and the size of your brisket. Always check with a thermometer!
🍎 Nutrition
Calories: 500 kcal
Protein: 40g
Fat: 40g
Carbohydrates: 5g
Fiber: 2g
Calcium: 10mg
