BBQ Beef Brisket

Pat the brisket dry with paper towels and trim any thick excess fat, leaving a thin fat layer for moisture.

Season the brisket evenly on all sides with barbecue rub, salt, and black pepper, pressing the seasoning into the meat.

Preheat a smoker or grill to 225°F and prepare for indirect heat with hardwood or wood chips for smoke.

Place the brisket fat-side up on the smoker grates and cook uncovered for 4 hours.

Wrap the brisket tightly in foil or butcher paper once a dark bark forms and return it to the smoker.

Continue cooking for 3–4 more hours until the internal temperature reaches about 200–205°F and the meat is fork-tender.

Remove the brisket from heat and let it rest, wrapped, for at least 30 minutes to retain juices.

Slice brisket against the grain into thin slices.

Serve warm with barbecue sauce on the side.