7 Unforgettable 20-Hour Smoked Brisket Recipes

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If you're looking to elevate your barbecue game, mastering the art of 20-hour smoked brisket is essential. This time-honored technique yields tender, juicy results that can impress even the toughest critics. With seven unforgettable recipes, you'll discover unique flavor profiles that bring something special to the table. From classic Texas-style to bold Asian-inspired blends, there's a perfect brisket waiting for you. So, which flavor will you try first?

Key Takeaways

• Select well-marbled brisket cuts (4-7 lbs) for optimal juiciness and flavor before marinating overnight.
• Experiment with various marinades, such as sweet and spicy or bourbon-based, to enhance the brisket's taste profile.
• Smoke brisket at a consistent 225°F, cooking for 1.5 to 2 hours per pound until reaching 195°F to 205°F internal temperature.
• Wrap brisket in butcher paper or foil after 160°F to retain moisture, and baste with reserved marinade during the final hour.
• Allow brisket to rest for at least 30 minutes before slicing to ensure juices are evenly distributed and maintain tenderness.

Classic Texas-Style Smoked Brisket

To achieve the perfect smoked brisket, make certain to select a well-marbled cut of beef. The fat will render during the cooking process, keeping the meat juicy and flavorful.

The key is to maintain a consistent temperature in your smoker, allowing the brisket to cook low and slow for hours. This method guarantees that the connective tissues break down, resulting in a tender and succulent piece of meat.

Ingredients:

• 1 whole packer brisket (10-14 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (optional)
• Wood chips or chunks (hickory, oak, or mesquite)

Cooking Instructions:

1. Begin by preparing the brisket. Trim excess fat, leaving about 1/4 inch for flavor and moisture. Rinse it under cold water and pat dry with paper towels.
2. In a bowl, mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub this mixture generously all over the brisket, ensuring even coverage. Wrap the seasoned brisket in plastic wrap and let it rest in the refrigerator for at least 12 hours, preferably overnight.
3. Preheat your smoker to 225°F (107°C). Add your choice of wood chips or chunks for smoking. Place the brisket in the smoker fat side up and maintain the temperature throughout the cooking process. Aim to smoke the brisket for approximately 1 to 1.5 hours per pound, or until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C).
4. Once done, remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, guaranteeing a moist and flavorful result.

For the best results, be patient and resist the urge to open the smoker frequently, as this can cause temperature fluctuations. Use a reliable meat thermometer to monitor the internal temperature accurately.

Experiment with different types of wood for smoking to find your preferred flavor profile. Finally, remember that slicing against the grain is essential for tenderness when serving your delicious Texas-style brisket. Enjoy!

Sweet and Spicy Maple-Glazed Brisket

To achieve the perfect balance of tenderness and flavor, it's essential to begin with a quality cut of brisket. The slow cooking process allows the meat to absorb all the delicious spices and the maple glaze, resulting in a mouthwatering meal that pairs wonderfully with your favorite sides. Let's explore the ingredients and get cooking!

Ingredients:

• 4-5 lbs beef brisket
• 1 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 300°F (150°C). In a bowl, whisk together the maple syrup, apple cider vinegar, soy sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, red pepper flakes, salt, and pepper until well combined. This will be your marinade and glaze.
2. Place the brisket in a large roasting pan or a baking dish. Pour half of the maple glaze over the brisket, making sure to coat it evenly. Reserve the other half for later. Cover the pan tightly with aluminum foil and place it in the oven. Bake for about 3-4 hours, or until the brisket is tender and easily pulls apart with a fork.
3. After the brisket has cooked, remove it from the oven and brush the reserved glaze over the top. Increase the oven temperature to 375°F (190°C) and return the brisket uncovered for an additional 30-45 minutes, allowing the glaze to caramelize and form a beautiful crust.

For the best results, let the brisket rest for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. When serving, garnish with fresh herbs if desired, and enjoy with your choice of sides like roasted vegetables, mashed potatoes, or a crisp salad.

Extra Tips:

For an even deeper flavor, consider marinating the brisket in the glaze overnight in the refrigerator. This will enhance the sweetness and spiciness of the dish.

Additionally, if you have a smoker, you can smoke the brisket for a couple of hours before finishing it in the oven for a truly authentic and smoky flavor. Don't forget to slice against the grain for the most tender pieces!

Coffee Rubbed Brisket With Chipotle BBQ Sauce

Preparing a coffee rubbed brisket requires patience and time, but the results are well worth the effort. The key to a tender and flavorful brisket is low and slow cooking, allowing the flavors to meld while breaking down the meat fibers. With just a few simple ingredients, you can create an impressive dish that's sure to astonish family and friends alike.

Ingredients:

• 1 whole brisket (5-7 pounds)
• 1/4 cup ground coffee
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon cayenne pepper
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 cup chipotle BBQ sauce (store-bought or homemade)

Cooking Instructions:

1. Begin by preparing the brisket. Trim excess fat, leaving about a 1/4-inch layer for moisture during cooking. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper to create the coffee rub.
2. Generously coat the brisket with the coffee rub, guaranteeing that it's evenly covered. Wrap the brisket in plastic wrap and let it sit in the refrigerator for at least 4 hours or overnight for maximum flavor infusion.
3. Preheat your smoker to 225°F (107°C). Remove the brisket from the fridge and allow it to come to room temperature before placing it in the smoker. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F to 205°F (90-96°C). During the last 30 minutes of cooking, brush the brisket with chipotle BBQ sauce for a flavorful glaze.

Extra Tips:

To guarantee a perfectly smoked brisket, make sure to monitor the temperature closely using a meat thermometer. Allow the brisket to rest for at least 30 minutes after cooking, wrapped in foil, before slicing. This resting time helps retain the juices and tenderness of the meat.

For an added depth of flavor, consider using wood chips like hickory or mesquite during smoking, and experiment with different BBQ sauce recipes to find your favorite pairing!

Garlic Herb Brisket With Red Wine Marinade

Garlic Herb Brisket with Red Wine Marinade is a flavorful dish perfect for any gathering or special occasion. The combination of garlic, fresh herbs, and red wine creates a rich marinade that penetrates the brisket, resulting in tender and juicy meat.

Whether you're a seasoned pitmaster or a novice cook, this recipe is straightforward and allows you to impress your friends and family with a delicious smoked brisket.

The key to achieving the best flavor is to marinate the brisket overnight, allowing the herbs and wine to infuse deeply into the meat. Smoking the brisket low and slow guarantees it becomes incredibly tender while developing a beautiful smoky crust.

Serve this garlic herb brisket with your favorite sides for a complete meal that's sure to leave everyone asking for seconds.

Ingredients:

• 4-5 pounds of brisket
• 1 cup red wine (preferably a dry variety)
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika

Cooking Instructions:

1. In a mixing bowl, combine the red wine, olive oil, minced garlic, rosemary, thyme, parsley, salt, black pepper, and smoked paprika to create the marinade. Whisk together until well blended.
2. Place the brisket in a large resealable plastic bag or a shallow dish, and pour the marinade over the meat. Seal the bag or cover the dish, making sure the brisket is fully coated in the marinade. Refrigerate for at least 8 hours, preferably overnight.
3. When ready to cook, preheat your smoker to 225°F (107°C). Remove the brisket from the marinade and pat it dry with paper towels. Discard the marinade.
4. Place the brisket on the smoker grates, fat side up, and smoke for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C) for pull-apart tenderness. During the smoking process, consider spritzing the brisket with a mixture of water and apple cider vinegar every hour for added moisture.

Extra Tips:

For an even deeper flavor, consider adding additional herbs or spices to the marinade based on your preferences.

Always let the brisket rest for at least 30 minutes after smoking before slicing; this allows the juices to redistribute, guaranteeing a moist and flavorful result.

If you have leftovers, they can be stored in the refrigerator for up to four days and are great for sandwiches or nachos!

Smoky Bourbon Brisket With Applewood Chips

For a truly mouthwatering experience, the Smoky Bourbon Brisket with Applewood Chips is a dish that takes traditional barbecue to another level. The combination of the smoky flavor from the applewood chips and the rich, deep notes of bourbon creates a brisket that will leave your guests begging for more. This dish is perfect for gatherings, family dinners, or a special occasion where you want to impress.

The cooking process involves marinating the brisket to enhance its flavor and allow it to absorb the bourbon and spices before it's smoked to perfection. The low and slow cooking method assures that the meat becomes tender and juicy, while the smoky aroma fills your backyard, making it an unforgettable experience for everyone involved.

Ingredients:

• 4-5 lbs beef brisket
• 1 cup bourbon
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups applewood chips, soaked in water for at least 30 minutes

Cooking Instructions:

1. In a large bowl, combine the bourbon, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
2. Place the brisket in a large resealable plastic bag or a container, and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat your smoker to 225°F (107°C). Remove the brisket from the marinade and pat it dry with paper towels. Discard the marinade.
4. Place the brisket on the smoker grate, fat side up. Add the soaked applewood chips to the smoker box or directly on the coals, depending on your smoker type.
5. Smoke the brisket for about 1.5 to 2 hours per pound, or until it reaches an internal temperature of 195°F (90°C). Once done, remove it from the smoker and let it rest for at least 30 minutes before slicing.

Extra Tips:

When smoking brisket, patience is key; the longer and slower you cook it, the more tender it will become.

Consider wrapping the brisket in butcher paper or foil after it reaches an internal temperature of around 160°F (71°C) to help it retain moisture and speed up the cooking process.

Additionally, serving the brisket with a tangy barbecue sauce can complement the smoky bourbon flavors beautifully. Enjoy your delicious creation!

Asian-Inspired Brisket With Soy and Ginger Glaze

Asian-Inspired Brisket With Soy and Ginger Glaze is a delightful fusion dish that brings together the rich, smoky flavors of brisket with aromatic Asian ingredients. This recipe combines the savory umami of soy sauce with the warmth of ginger, creating a glaze that elevates the brisket to new heights.

Whether you're preparing this for a special occasion or a casual family dinner, the bold flavors and tender meat are sure to impress everyone at the table.

To achieve the best results, it's crucial to choose a well-marbled brisket, as the fat will render during cooking, keeping the meat moist and flavorful. The slow-cooking method allows the brisket to absorb the flavors of the glaze while becoming fork-tender. Serve this dish with steamed rice or stir-fried vegetables for a complete, satisfying meal.

Ingredients:

• 3-4 lbs beef brisket
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon freshly grated ginger
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch (optional, for thickening)
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Cooking Instructions:

1. Begin by preheating your oven to 300°F (150°C). In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil to create the marinade. Whisk until the sugar is dissolved.
2. Place the brisket in a large baking dish or roasting pan and pour the marinade over it, ensuring the brisket is well-coated. Cover the dish tightly with aluminum foil.
3. Cook the brisket in the preheated oven for about 3-4 hours, or until it's tender and easily shreds with a fork. If you prefer a thicker glaze, remove the brisket from the oven and transfer the marinade to a saucepan.
4. Bring it to a simmer over medium heat. If desired, mix cornstarch with a little water and add it to the simmering marinade to thicken. Once the brisket is done, let it rest for 15-20 minutes before slicing. Serve with the thickened glaze, garnished with chopped green onions and sesame seeds.

Extra Tips:

For the best flavor, marinate the brisket in the refrigerator overnight before cooking. This allows the meat to absorb all the flavors from the marinade.

If you have a smoker, consider smoking the brisket for a couple of hours before braising it in the oven to add an extra layer of smokiness. Additionally, feel free to customize the glaze by adding ingredients like chili paste for heat or hoisin sauce for sweetness.

Bourbon Honey Mustard Brisket With Smoked Paprika

When it comes to smoking brisket, the combination of bourbon, honey, and mustard creates a uniquely flavorful dish that's sure to impress your family and friends. The sweetness of honey pairs perfectly with the smoky depth of the brisket, while the mustard adds a tangy kick that enhances the overall flavor profile.

This Bourbon Honey Mustard Brisket with Smoked Paprika isn't just a meal; it's an experience that elevates your barbecue game to a whole new level.

To achieve the perfect balance of flavors, it's important to marinate the brisket beforehand, allowing the ingredients to penetrate the meat. The infusion of bourbon not only tenderizes the brisket but also imparts a subtle warmth that complements the other flavors beautifully.

Follow the recipe below to create your own mouthwatering Bourbon Honey Mustard Brisket with Smoked Paprika.

Ingredients:

• 5-6 lb brisket
• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tsp salt
• 1 tsp cayenne pepper (optional)
• 1/4 cup apple cider vinegar
• 1/4 cup beef broth

Cooking Instructions:

1. In a mixing bowl, combine the bourbon, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk until well blended. Reserve a small amount of the marinade for later use.
2. Place the brisket in a large resealable bag or a shallow dish and pour the marinade over it, making sure the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for maximum flavor infusion.
3. Preheat your smoker to 225°F (107°C). Remove the brisket from the marinade and let it sit at room temperature for about 30 minutes before placing it in the smoker. Add wood chips (like hickory or oak) to your smoker for that authentic smoky flavor.
4. Smoke the brisket for about 1.5 hours per pound, or until it reaches an internal temperature of 195°F (91°C) for ideal tenderness. During the final hour of smoking, baste the brisket with the reserved marinade to keep it moist and flavorful.
5. Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy brisket.

Extra Tips:

To enhance the flavors even further, consider adding a rub to your brisket before marinating it. A simple mixture of brown sugar, smoked paprika, and a touch of cayenne pepper can add a delicious crust to the exterior.

Additionally, if you prefer a bit of extra kick, feel free to adjust the amount of cayenne pepper in the marinade. Finally, always make sure you let your brisket rest before slicing; this vital step will make a significant difference in the tenderness and juiciness of the meat.

Enjoy your Bourbon Honey Mustard Brisket with your favorite sides for a spectacular meal!

Frequently Asked Questions

What Type of Wood Is Best for Smoking Brisket?

When it comes to smoking brisket, you've hit the nail on the head with wood choice. Hickory and oak are favorites for their rich flavors, while fruit woods like apple add a subtle sweetness you'll love.

How Do I Store Leftover Smoked Brisket?

To store leftover smoked brisket, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Refrigerate for up to four days or freeze for longer-lasting freshness. Enjoy later!

Can I Smoke Brisket in an Electric Smoker?

Did you know that about 30% of barbecue enthusiasts prefer electric smokers for their convenience? Yes, you can smoke brisket in an electric smoker, and it'll turn out tender and flavorful with the right technique!

What Sides Pair Well With Smoked Brisket?

You can't go wrong with classic sides like coleslaw, baked beans, or cornbread. Grilled vegetables and potato salad also complement smoked brisket beautifully, enhancing the flavors and creating a satisfying meal everyone will enjoy.

How Do I Achieve the Perfect Smoke Ring on Brisket?

To achieve the perfect smoke ring on brisket, guarantee your meat's cold, apply a good rub, and use wood that produces clean smoke. Maintain consistent temperatures and don't wrap the brisket too early during cooking.