Beef Brisket from Lucille's Smokehouse BBQ features tender, slow-smoked beef brisket with a smoky, savory flavor, perfectly paired with a rich barbecue sauce and a juicy, fall-apart texture that melts in your mouth.
Equipments
- Smoker
- Smoker thermometer
- Meat thermometer
- Charcoal or wood chips
- Large cutting board
- Chef's knife
- Aluminum foil
- Tongs
- Basting brush
- Roasting pan or disposable tray
- Mixing bowls
- Measuring spoons/cups
- Saucepan (for barbecue sauce)
- Cooling rack
Ingredients
- 5-6 lb (2.3-2.7 kg) beef brisket
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 cups beef broth
- 1 cup apple juice
- 1 tablespoon Worcestershire sauce
- Wood chips (hickory or oak)
- For barbecue sauce:
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
When selecting your beef brisket, choose a cut with a good fat cap to ensure tenderness and moisture during the slow smoking process. Use hardwood chips like hickory or oak for authentic smoky flavor that complements the spice rub of kosher salt, black pepper, paprika, garlic, and onion powders. Accurate temperature control with a smoker thermometer and meat thermometer is essential to achieve the perfect fall-apart texture. Incorporate beef broth and apple juice in the cooking process to maintain juiciness and enhance natural flavors. Your homemade Beef Brisket from Lucille's Smokehouse BBQ copycat menu will deliver a rich, savory experience reminiscent of the original.
Instructions
- Preheat smoker to 225°F (107°C) using hickory or oak wood chips.
- Trim excess fat from beef brisket.
- Combine salt, black pepper, paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne pepper in a mixing bowl to make dry rub.
- Generously coat brisket with dry rub on all sides.
- Let brisket rest at room temperature for 30-60 minutes.
- Place brisket in smoker, fat side up.
- Insert meat thermometer into thickest part of brisket.
- In a disposable tray, combine beef broth, apple juice, and Worcestershire sauce.
- Place tray beneath brisket in smoker for moisture.
- Smoke brisket, maintaining 225°F (107°C), for 6-8 hours, or until internal temperature reaches 165°F (74°C).
- During smoking, spritz brisket occasionally with apple juice mixture to keep moist.
- Remove brisket and wrap tightly in aluminum foil.
- Return wrapped brisket to smoker.
- Continue cooking until internal temperature reaches 195-203°F (90-95°C), about 2-3 more hours.
- While brisket cooks, make barbecue sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, molasses, smoked paprika, garlic powder, onion powder, black pepper, and salt in saucepan.
- Simmer sauce over low-medium heat for 15-20 minutes, stirring occasionally.
- Remove brisket from smoker; let rest, wrapped, for at least 30-60 minutes on a cooling rack.
- Unwrap brisket and transfer to a large cutting board.
- Slice brisket against the grain with chef’s knife.
- Serve brisket with barbecue sauce using basting brush or on the side.
Substitution
The Beef Brisket from Lucille's Smokehouse BBQ copycat menu requires a precise balance of dry rub spices and low-and-slow smoking to replicate its tender, smoky flavor. If you don't have a smoker, an oven can be used at a low temperature to achieve a similar result, but you may miss out on the authentic smoky taste. When substituting wood chips, hickory or oak are ideal for their robust flavor, but fruitwoods like apple can add a milder, sweeter smoke profile. Ensure your meat thermometer is calibrated correctly to cook the brisket to an internal temperature of about 195-205degF (90-96degC) for optimal tenderness. Your use of a basting brush and foil for wrapping during the smoke process can help maintain moisture and enhance the rich texture.
Tips
Beef brisket requires consistent smoker temperature around 225degF (107degC) for tender, slow-cooked results. You should always insert a meat thermometer into the thickest part to monitor the internal temperature carefully and avoid undercooking or overcooking. Spritzing the brisket periodically with a mixture of apple juice, beef broth, and Worcestershire sauce maintains moisture and enhances flavor during the smoke. Resting the wrapped brisket for 30-60 minutes before slicing ensures juices redistribute, giving you a juicy and melt-in-your-mouth texture.
Nutritions
Your slow-smoked beef brisket provides a rich source of high-quality protein essential for muscle repair and growth. The spices used, like paprika, garlic, and chili powder, add antioxidants and anti-inflammatory compounds that support overall health. The barbecue sauce contains natural sugars and vinegar, which contribute calories and aid digestion, while the moderate use of salt helps in balancing electrolytes. Pairing this dish with a balanced side can enhance nutrient absorption and provide a well-rounded meal.
Storage
Store your smoked beef brisket by first allowing it to cool completely at room temperature for about 30 minutes to prevent condensation. Wrap the brisket tightly in aluminum foil or butcher paper to retain moisture and place it in an airtight container or resealable plastic bag. Refrigerate at or below 40degF (4degC) for up to 4 days, or freeze for longer storage up to 3 months, ensuring to thaw it slowly in the refrigerator before reheating to maintain its tender, smoky flavor.
Variation or Alternatives
For a variation, try using coffee grounds mixed into the dry rub to enhance the smoky, earthy flavor of the beef brisket. You can substitute apple juice with pineapple juice for a slightly sweeter and tangier spritz that balances the smoky notes. If wood chips are limited, soaked mesquite chips can add a bolder, more intense smoke flavor. Your brisket will benefit from resting wrapped in a towel inside a cooler after removing it from the smoker to maintain heat and tenderness longer.
Allergies
Your enjoyment of Lucille's Smokehouse BBQ Beef Brisket may be affected if you have allergies to common spices like paprika, garlic powder, or onion powder, all of which are included in the seasoning. The barbecue sauce contains ingredients such as ketchup, apple cider vinegar, and mustard, which can trigger allergic reactions in some individuals. It is important to carefully check each element, especially Worcestershire sauce, which often contains anchovies and could pose a risk for those allergic to fish.
Why this recipe?
Beef Brisket from Lucille's Smokehouse BBQ is renowned for its tender texture and rich, smoky flavor, achieved through slow smoking over a blend of hardwoods for hours. The balanced seasoning of spices enhances the savory profile, making each bite deeply satisfying and authentic to Southern barbecue traditions. Your attempt at a copycat recipe is worth it because mastering this brisket lets you recreate the signature taste and experience of Lucille's at home. This dish embodies a perfect harmony of smokiness, spice, and juiciness that keeps barbecue enthusiasts coming back for more.