Why I Like This Recipe
I love this Memphis-Style Smoked Brisket recipe because it combines the bold, savory flavors of a dry rub with the tangy, mouthwatering goodness of a vinegar-based mop sauce. The use of hickory and apple wood adds a sweet, smoky depth that perfectly complements the spice blend. This recipe allows the natural beef flavor to shine while adding layers of complexity, resulting in a brisket that’s juicy, tender, and packed with Southern charm.
Why You Should Like This Recipe
You should like this Memphis-Style Smoked Brisket recipe because it delivers a unique twist on traditional smoked brisket with its flavorful dry rub and tangy mop sauce. The combination of spices creates a robust crust, while the vinegar-based mop sauce keeps the meat moist and adds a delightful tanginess. This recipe’s use of hickory and apple wood ensures a perfectly balanced smoke flavor, making it an irresistible choice for anyone looking to impress at their next BBQ gathering.
Ingredients:
- 1 whole packer brisket
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 1 cup water
Instructions:
- Preparation: Trim the brisket as needed.
- Seasoning: Mix the dry rub ingredients and apply generously to the brisket. Let it sit for at least 1 hour.
- Smoking: Preheat your smoker to 225°F. Use a mix of hickory and apple wood.
- Cooking: Smoke the brisket until it reaches 165°F internally.
- Mopping: Mix apple cider vinegar and water for a mop sauce. Mop the brisket every hour after the first 2 hours of smoking.
- Wrapping: Wrap the brisket in foil or butcher paper and continue cooking until it reaches 203°F.
- Resting: Rest the brisket for at least 1 hour before slicing.
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