Go Back

Smoked BBQ Brisket with Tangy Sauce

Elina James
Fire up the flavor with this Smoked BBQ Brisket with Tangy Sauce a bold, smoky, and melt-in-your-mouth classic that’s perfect for any barbecue lover! Slow-smoked to perfection, this tender brisket is packed with rich, deep flavor and finished with a tangy, finger-licking sauce that takes it to the next level.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Course Dinner
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Brisket
  • 1 whole beef brisket (10–12 lbs, packer cut with point and flat)
  • ¼ cup kosher salt
  • ¼ cup black pepper (coarse ground)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar (optional, for a hint of sweetness)
  • 2 tablespoons mustard (as a binder, optional)
  • For the Tangy BBQ Sauce
  • 2 cups ketchup
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste

Instructions
 

  • Step 1: Trim the Brisket : Trim excess fat, leaving about ¼ inch for flavor and moisture.Remove any silver skin for even cooking.
  • Step 2: Season the Brisket : Rub mustard lightly over the brisket (optional, helps rub stick). Mix salt, pepper, and spices. Generously coat brisket on all sides. Wrap in plastic wrap and refrigerate overnight.
  • Step 3: Preheat the Smoker : Preheat smoker to 225°F (107°C). Use hardwood like oak, hickory, or mesquite for classic BBQ flavor.
  • Step 4: Smoke the Brisket : Place brisket fat side up on smoker grates. Smoke until internal temperature reaches 165°F (about 6–7 hours). Mist occasionally with apple juice or apple cider vinegar to keep moist.
  • Step 5: Wrap the Brisket : Once at 165°F, wrap brisket tightly in butcher paper or heavy-duty foil. Return to smoker and cook until internal temperature reaches 200–205°F (about 4–5 more hours).
  • Step 6: Rest the Brisket : Remove from smoker and let rest (still wrapped) in a cooler or warm oven for 1–2 hours. This redistributes juices for maximum tenderness.
  • Step 7: Make the Tangy Sauce : In a saucepan, combine all BBQ sauce ingredients.Simmer on low for 15 minutes until thickened. Adjust seasoning to taste.
  • Step 8: Slice u0026 Serve : Slice brisket against the grain into ¼-inch slices. Serve with tangy BBQ sauce on the side or drizzled on top.
Keyword Smoked BBQ Brisket with Tangy Sauce