Happy Life Ranch's Perfect BBQ Brisket

Ingredients:

For the Brisket:

• 1 whole beef brisket (about 12–15 lbs), preferably untrimmed
• 1/4 cup olive oil or mustard (to help seasoning adhere, we prefer oil)

Dry Rub:

• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 1/4 cup brown sugar (light or dark)
• 2 tbsp paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper (optional for heat)

For the BBQ Sauce (optional) *This is akin to putting ketchup on a Chicago Style Hotdog:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp molasses
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prep the Brisket:

• Trim any excess fat off the brisket, but leave about 1/4-inch of fat cap to keep the meat moist during the cook.
• Pat the brisket dry with paper towels. If you prefer, rub a thin layer of olive oil or mustard on the surface to help the rub stick.

2. Season the Brisket:

• In a small bowl, combine all the dry rub ingredients.
• Generously coat the brisket with the dry rub, massaging it into the meat to ensure an even coverage. Be sure to cover both sides and the edges of the brisket.

3. Prepare the Smoker or Grill:

• Preheat your smoker or grill to 225°F (107°C). Use wood chips or chunks of your choice—oak, hickory, or mesquite work great for brisket.
• If you're using a charcoal grill, set it up for indirect cooking, placing the coals on one side and leaving the other side for the brisket.

4. Smoking the Brisket:

• Place the brisket fat-side up on the smoker or grill, away from the direct heat.
• Close the lid and smoke the brisket low and slow for about 1 hour per pound, or until it reaches an internal temperature of 195°F–205°F. This can take anywhere from 10–15 hours, depending on the size of your brisket.
• Every few hours, check the brisket and make sure it's not drying out. Spritz it with apple cider vinegar or beef broth to keep it moist.

5. Wrap (Optional but Recommended for Extra Tenderness):

• Once the brisket reaches around 160°F–170°F internally, it may hit a stall where the temperature doesn't rise for a while. At this point, you can wrap it in butcher paper or aluminum foil to help retain moisture and speed up the cooking process.
• Continue cooking until the brisket reaches the desired temperature of 195°F–205°F.

6. Rest the Brisket:

• Remove the brisket from the smoker and let it rest, wrapped in foil or butcher paper, for at least 30 minutes to an hour. This allows the juices to redistribute and makes slicing easier.

7. Prepare the BBQ Sauce (Optional):

• While the brisket rests, make the BBQ sauce by combining all the ingredients in a saucepan over medium heat.
• Bring the mixture to a simmer, stirring occasionally, and cook for 10–15 minutes until thickened. Taste and adjust with more salt, pepper, or vinegar if needed.

8. Slice and Serve:

• Slice the brisket against the grain in 1/4-inch slices. Serve with a drizzle of the homemade BBQ sauce or on the side for dipping.
• Pair with your favorite BBQ sides—coleslaw, baked beans, cornbread, or grilled vegetables are always a hit.

Tips for Success:

• Patience is key: Low and slow cooking is the secret to a perfect brisket. Don't rush it!
• Rest your meat: Never skip the resting step. It’s essential for juicy, tender brisket.
• Adjust seasoning: Feel free to tweak the dry rub and BBQ sauce to match your personal flavor profile.
• Leftovers? Brisket is amazing the next day! Slice and make brisket sandwiches, tacos, or even brisket chili.