Go Back
If you're craving a rich and flavorful easy smoked brisket recipe, this one's a winner! This method highlights classic beef brisket with a simple yet bold brisket rub recipe to create a juicy smoked brisket recipe every time. It’s one of those reliable choices for Fathers Day dinner and a delicious addition to any spread of Memorial Day food.

Brown Sugar Dry Rub Smoked Brisket Recipe (Electric Smoker)

This easy smoked brisket recipe is tender, juicy, smoky, and flavorful, perfect for a backyard BBQ summer dinner, a Memorial Day or 4th of July party food lineup, or Father's Day dinner. It's crowd-pleasing and classic with the perfect crispy bark!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 hours
Marinade and Resting Time 1 hour
Total Time 13 hours 30 minutes
Servings: 12 8 oz servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Meat
  • 10 lbs beef brisket
Butter Injection
  • 1 stick butter melted
  • 1 Tablespoon garlic powder
  • ½ Tablespoon BBQ seasoning optional
Dry Rub
  • 2 Tablespoons seasoned salt or Kosher salt
  • 2 Tablespoons onion powder
  • 2 Tablespoons brown sugar
  • 1 Tablespoon black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon smoked paprika
  • ½ Teaspoon cayenne pepper optional
Baste or Spray
  • 3 cups apple juice
  • ½ cup apple cider vinegar

Equipment

  • Meat thermometer or temperature probe

Method
 

Trim
  1. Trim the whole brisket of excess fat (any overly thick layer of fat), leaving about ¼ inch of fat cap.
  2. Remove any tough silver skin especially around the flat section.
Inject and Prepare Dry Rub
  1. In a bowl, mix together 1 stick melted butter, 1 Tablespoon garlic powder, and ½ Tablespoon BBQ seasoning, if using. Using an injector, distribute the mixture throughout the brisket, inserting it 1–2 inches deep across different areas for maximum flavor.
  2. In a separate bowl, prepare your dry rub by combining 2 Tablespoons seasoned salt or Kosher salt, 2 Tablespoons onion powder, 2 Tablespoons brown sugar, 1 Tablespoon black pepper, 1 Tablespoon garlic powder, 1 Tablespoon smoked paprika, ½ teaspoon cayenne pepper (optional). Coat the brisket evenly on all sides, pressing the rub into the meat. Let the brisket sit at room temperature while you prepare the smoker.
Initial Cooking Phase
  1. Preheat your smoker to 225° and add your wood chips or pellets.
  2. Once your grill is heated, place a water pan inside to help maintain moisture during the cook and place the brisket on the grill with the fat side facing up.
  3. Close the smoker and let it cook undisturbed for about 3 hours. As a rule of thumb, avoid opening the lid during this stage to maintain steady heat and consistent cooking time.
  4. Combine 3 cups apple juice and ½ cup apple cider vinegar, then spray the brisket to keep it moist and insert a temperature probe into the thickest part to monitor the internal temperature of the meat without opening the smoker too often.
Final Cooking Phase
  1. After an initial smoking phase of 6 hours, remove the brisket and spray it again. Wrap it tightly in aluminum foil to create a sealed wrapped brisket that locks in moisture.
  2. Return the wrapped brisket to the smoker and continue cooking until the internal temperature of the meat reaches about 205°F. Adjust your cooking time as needed based on size and thickness.
Rest and Serve
  1. Once done, remove the brisket and carefully open the foil just enough to vent. Let it rest for at least an hour so the juices redistribute.
  2. Slice the brisket against the grain, especially through the flat section, and serve immediately.