Garlic and Onion Smoked Brisket

Garlic and Onion Smoked Brisket is smoky and delicious with tons of flavor that is sure to please a hungry crowd. Beef brisket is one of our favorites for family gatherings, holidays or to meal prep for busy weeknights.

Smoked Brisket isn't complicated to make at home on your smoker or grill, it just takes a good bit of time. If you are in a rush, give our Hot and Fast Smoked Brisket or Smoked Brisket Flat a try.

Ingredients for Garlic and Onion Smoked Brisket:

• Beef Brisket
• Olive Oil
• Sweet Garlic and Onion Rub: Brown Sugar, Granulated Garlic, Onion Powder, Ground Rosemary, Dried Thyme, Smoked Paprika, Kosher Salt, Black Pepper, Dry Mustard

How to Make Garlic and Onion Smoked Brisket:

• Remove brisket from packaging and pat dry with paper towels. Place on a rimmed baking sheet.
• Use a sharp knife to make cuts about ½ inch apart, all over the brisket. 
• Drizzle with olive oil and rub it all over the brisket.
• Season with dry rub, pressing down into the cuts and all over the outside.
• Prepare a grill fire using hickory or oak for smoke flavor. 

• Place brisket over indirect fire and cook with the grill closed for about 5 hours or until brisket reaches 165° using a digital meat thermometer.
• Remove the brisket and wrap in either heavy duty aluminum foil or peach butcher paper. At this point you can return it to the grill or finish in the oven for another 2- 3 hours until brisket reaches 205°. 

• Remove from foil or butcher paper and rest about 30 minutes before slicing. 
• This method will produce a fall apart tender texture that is juicy and delicious.

How to Store and Reheat:

• Brisket will stay the most fresh tasting if it is only sliced as needed. We like to cut the brisket into about 1 pound chunks and use a vacuum sealer to store. If you don't have a vacuum sealer, wrap in 3 layers of plastic wrap with a layer of aluminum foil on the outside. 
• Vacuum sealed brisket can be stored in the refrigerator up to 1 week or frozen up to 6 months. If wrapped in plastic wrap, store in refrigerator up to 4 days and freeze up to 3 months.
• Reheat sliced brisket in a skillet with bbq sauce or beef broth over medium heat, stirring until heated through.

There are so many ways to enjoy leftover brisket, making it a great option to cook over the weekend and make easy dinners all week long. We often split our briskets doing the Smoked Brisket Point and flat in different cooks, both are great for meal prep.

Recipe Ideas for Leftover Brisket

• Brisket Po Boy
• Brisket Pizza
• Brisket Queso
• Jalapeño Poppers with Brisket and Bacon
• Brisket Tacos

If you are looking for tender, juicy and flavorful smoked brisket, give this Garlic and Onion Smoked Brisket a try. The method is super simple and the texture and flavor is unforgettable. 

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