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Smoked Brisket Recipe
Discover my Smoked Brisket Recipe: a tender, smoky beef brisket coated in a secret spice rub and smoked low-and-slow to juicy perfection.
I’ve spent weekends testing this recipe, tweaking wood chips and rub ratios until it sings. Smoked brisket carries Texas roots—big flavors, big heart—and I love serving it at family get-togethers or cozy fall dinners. Choosing a leaner flat cut cuts calories (just trim to a quarter-inch fat cap), while still packing protein for muscle-building lunches. You know what? A good brisket isn’t just barbecue—it’s a ritual. Here’s how you can make it your own.
Why You’ll Love This Smoked Brisket Recipe
Why You’ll Love This Smoked Brisket Recipe
- Super tender slices every time (no dry edges).
- Simple five-ingredient spice rub—pantry staples only.
- Flexible smoking wood—hickory, oak, mesquite or fruitwoods.
- Feeds a crowd: plan for ½ lb per person.
- Hands-off cook—most of the time you’re just waiting.
- Perfect for meal prep: slice, stash, reheat.
- Consistently hits a beautiful pink smoke ring.
- Customizable spice levels—from mild to smoky-spicy.
Ingredients
Ingredients
- 1 (10–12 lb) whole packer brisket, trimmed to ~¼″ fat cap (USDA Choice or Prime)
- ¼ cup kosher salt (Diamond Crystal or Morton)
- ¼ cup coarsely ground black pepper
- 2 Tbsp smoked paprika (swap for sweet paprika + 1 tsp liquid smoke)
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp light or dark brown sugar
- 1 tsp cayenne pepper (optional, add more for heat)
- 4 cups hickory or oak wood chips, soaked 30 minutes (fruitwoods like apple/cherry give a milder smoke)
(Tip: Use whole-milk Greek yogurt to slather before rub if you like an extra-juicy crust.)
Directions
Directions
- Prepare the brisket
Trim any silver skin and excess fat, leaving ~¼″ on top. A sharp boning knife helps. (Trust me, I’ve nicked my fingers enough times.) - Mix the rub
Whisk salt, pepper, paprika, garlic and onion powders, brown sugar and cayenne in a bowl. - Season generously
Pat brisket dry, then coat every surface with the spice mix. Let it rest 1 hour at room temp—or overnight in the fridge for deeper flavor. - Preheat smoker
Set your smoker (I use a Weber Smokey Mountain) to 225°F. Add soaked wood chips. - Smoke fat-side up
Place brisket fat-side up on grill grates. Insert a digital probe in the thickest part. - Top-up smoke
Every hour, peek and add more wood chips. You’ll see a pink ring bloom around the edges—that’s your cue. - Wrap at 160°F
When the probe reads 160°F (usually 4–6 hours in), wrap brisket in peach-checked butcher paper or heavy‐duty foil. - Finish smoking
Return to smoker until internal temp hits 203°F (about 3–5 more hours). - Rest, don’t rush
Remove, keep wrapped, and let rest on a cutting board for 1 hour—this step locks in juices. - Slice against the grain
Use a long, thin slicing knife; aim for ¼″ slices.
Servings & Timing
Servings & Timing
• Yield: 12–16 servings
• Prep Time: 20 minutes seasoning + 1 hour rest (or overnight)
• Cook Time: 12–14 hours smoking at 225°F
• Rest Time: 1 hour
• Total Time: ~14–16 hours from start to finish
Variations
Variations
• Swap hickory for mesquite chips for a bold, sweet smoke flavor.
• Rub in 2 Tbsp finely ground coffee for a mocha-smoked crust.
• Use a lean flat-cut brisket if you prefer fewer fatty slices.
• Add ¼ cup apple cider vinegar inside the wrap for a touch of tang.
• Mop with barbecue sauce every 3 hours for an extra-saucy bark.
• Stir in 1 tsp chipotle powder for smoky heat in the rub.
Storage & Reheating
Storage & Reheating
• Store leftover slices in an airtight container in the fridge for up to 4 days; freeze for 2–3 months.
• To reheat, preheat oven to 250°F, wrap brisket with a splash of beef broth, and warm for 30–40 minutes.
• For sous vide, seal slices with juices and heat at 140°F for 1 hour.
• You can slice, wrap, and freeze ahead—then thaw overnight in the fridge.
Notes
Notes
I learned that letting the rub sit at least an hour (or better, overnight) really deepens the bark color and flavor. Trimming too much fat leads to drier slices, so leave a thin cap for juiciness. Be patient when smoking—opening the lid steals heat and adds cook time. Using pink butcher paper instead of foil gives a firmer, drier bark. And remember: brisket resting in a cooler or wrapped in towels stays warm for hours without overcooking.
FAQs
FAQs
Q: What’s the best brisket size for beginners?
A: Aim for a 10–12 lb packer brisket; it’s easier to manage and delivers consistent results.
Q: Should I smoke fat-side up or down?
A: I smoke fat-side up so rendered fat drips through the meat, keeping it moist—but if your heat source is above, go fat-side down.
Q: How do I know when the brisket is done?
A: It’s done at 203°F internal or when a probe slides in like softened butter—no resistance.
Q: Can I use a pellet grill instead of charcoal?
A: Absolutely—set pellets to 225°F and follow the same timing; pellet grills hold temp even better.
Q: Why is my bark soft?
A: Soft bark often means too much foil wrap or not enough airflow—try butcher paper and leave some venting space.
Q: How thin should I slice brisket?
A: Aim for ¼″ slices against the grain for tender bites; going thicker can feel chewy.
Q: Can I speed up cooking time?
A: Pushing temp above 250°F risks a tougher brisket; low-and-slow is worth the wait.
Q: Do I need to spritz the brisket?
A: Spritzing with apple juice or beer every few hours adds flavor and bark moisture—it’s optional but fun.
Conclusion
Conclusion
This Smoked Brisket Recipe blends a simple spice rub, patient smoking, and a solid rest for show-stopping brisket every time. It’s perfect for weekend get-togethers or family feasts, and you’ll love the melt-in-your-mouth slices. Give it a try, drop a comment below with your results, and don’t forget to explore my Guide to Smoking Woods or my Homemade BBQ Sauce Recipe for your next cookout!
Smoked Brisket
Ingredients
- 1 (10-12 lb) whole packer brisket beef brisket trimmed to ¼″ fat cap
- ¼ cup kosher salt kosher salt
- ¼ cup coarsely ground black pepper black pepper
- 2 Tbsp smoked paprika smoked paprika
- 2 Tbsp garlic powder garlic powder
- 1 Tbsp onion powder onion powder
- 1 Tbsp light or dark brown sugar brown sugar
- 1 tsp cayenne pepper cayenne pepper optional, add more for heat
Instructions
- Trim any excess fat from the brisket leaving a ¼″ fat cap.
- Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl.
- Coat the brisket with the spice rub and let it rest for 1 hour at room temperature or overnight in the fridge.
- Set the smoker to 225°F and add soaked wood chips.
- Place the brisket fat-side up on the grill grates and smoke until internal temperature reaches 203°F.
- Wrap the brisket in peach-checked butcher paper or foil at 160°F and continue smoking until done.
- Let the brisket rest for 1 hour before slicing and serving against the grain.
