Hickory-Smoked Brisket with Caramelized Onion Broth

~6.5–7.5 HOURS | Moderate to Advanced | 10-12 Servings

Nutrition per serving:

520 Cals, 46g Protein, 8g Carbs, 35g Fat, 5g Sugar

Time Required

• Prep Time: 25 minutes
• Searing Time: 45 minutes
• Smoking Time: 4–6 hours
• Rest Time: 10–15 minutes
• Total Time: ~6.5–7.5 hours

Ingredients

Brisket & Rub:

• 1 whole kosher beef brisket (10–12 lbs)
• 3 tbsp hickory smoke powder (or liquid smoke)
• 2 tbsp coarse black pepper
• 2 tbsp brown sugar
• Salt to taste (optional, depending on broth sodium)

Onion Broth:

• 2 medium yellow onions, thinly sliced
• 1 stick margarine (for parve/kosher)
• 1.5 cups kosher beef broth
• ½ cup ketchup

Instructions

Season & Sear

1. Combine smoke powder, black pepper, and brown sugar in a small bowl.
2. Pat brisket dry and rub mixture generously all over the meat.
3. Preheat your grill or smoker to 450°F.
4. Place the brisket fat side down and sear for 45 minutes, uncovered.

Make the Broth

1. While the brisket sears, melt margarine in a skillet over medium heat.
2. Add onions and sauté until soft and golden brown (~10 minutes).
3. Deglaze with beef broth and stir in the ketchup. Simmer briefly.

Smoke the Brisket

1. Remove the seared brisket and lower smoker to 225°F.
2. Place brisket in a deep foil roasting pan.
3. Pour the onion broth mixture over the top.
4. Cover tightly with foil and return to the smoker.
5. Smoke for 4–6 hours, until internal temp reaches 210°F.

Rest & Serve

1. Remove from smoker and let rest 10–15 minutes.
2. Slice against the grain and spoon caramelized onions over the top.

This full-cut brisket is grilled fat-side down at high heat for a smoky crust, then bathed in a rich caramelized onion broth and slow-smoked over hickory wood for hours. The result is a deeply flavorful, tender, and juicy brisket, perfect for special gatherings or backyard BBQ lovers.