Recipe: How to Smoke Brisket Low and Slow

Get ready for the ultimate BBQ brisket experience! In this video, I show you step-by-step how to smoke a tender and juicy beef brisket on an offset smoker using oak wood and my homemade SPG rub (that’s salt, pepper, and garlic for that bold, simple flavor).
Here’s a breakdown of the cook:
🔥 Low & Slow Start: Set the smoker between 200-225°F to lock in that smoky flavor and build the perfect bark.
🔥 The Stall: When the brisket hit the dreaded stall, I bumped the temp up to 275°F to power through and keep things moving.
🔥 Finishing Touch: Pulled the brisket at an internal temperature of 195°F and let the residual heat carry it up to 203°F for that perfect tenderness.
🔥 The Rest: Wrapped it and rested it down to 175°F, then held it in the oven overnight to maintain that juicy texture.
The result? A mouthwatering brisket with a deep, smoky flavor, a perfect bark, and a buttery-tender slice that melts in your mouth. Whether you’re a seasoned pitmaster or new to BBQ, this cook is loaded with tips for nailing a brisket on an offset smoker.
If you love great BBQ, don’t forget to like, comment, and subscribe for more epic cooks! Let me know your favorite brisket tips in the comments!
#BBQBrisket #OffsetSmoker #LowAndSlow #BBQLife #canadianfood #backyardbbq #recipe #recipeoftheday #beef #cooking #homecook #saucy

[@astralodin4797]

Finally someone who dont cook chuck it down and says mmh good with the most emotionless face ever. You vould hear the joy of cooking and eating it. Also i love burned ends but im from europe we have 2 restaurants in my country who serve brisket and both are very goodm

[@toddschultz7477]

Good. Stuff

[@SaucyRossyBBQ]

😎🫡😁

[@majin_emmix]

man i wish we had this kind of food culture in germany. Never ever have I seen a restaurant offering this, since Í cant have a smoker/grill in my apartment/on property to do it myself :(
But looks just awesome, someday I'll be able to eat one of those :D