The Best Recipe for Barbecue Brisket

[{"selector":"#anim-9263b76b-8d40-4572-8fe0-17b21b9bd264","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dcd36a1c-e929-44ca-9fec-cd0259e50fb2","keyframes":{"transform":["translate3d(102.10527%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This barbecue brisket is easy to make and something the whole family will love! Try It Now!

– 3-6 lb Brisket fat intact – 1/4 cup Paprika – 2 tbsp Brown Sugar – 1 1/2 tbsp Onion Powder – 1 tbsp Oregano – 1 tbsp Garlic Salt – 1 tbsp Salt

Mix all your spices up in a small bowl. This is enough to cover a small to medium brisket around 2-6 lbs.

Once it is producing smoke, place your brisket on the top rack of your grill. Make sure your brisket it fat side up!

Between 1 and 2 hours your brisket will start to drip juice. Make sure you have an old pan underneath your brisket to catch the drippings.

Smoke for about 1 1/2 hours per pound. Using a meat thermometer, check the internal temperature of the meat. Once it is above 160 degrees, you can remove your brisket.

When ready to slice, make sure to use a sharp knife and cut against the grain.

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