Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Smoked Brisket Recipe

    Published September 2, 2022. This post may contain affiliate links. Please read my disclosure policy.

    Learn how to make a perfect juicy smoked brisket recipe confidently every time you fire up your smoker to make one. You will love these fool-proof procedures and just how simple this is to prepare.

    No matter the BBQ, side dishes are a huge part of making it a success. If you want tasty recipes to serve alongside this smoked brisket, check out my Creamy Coleslaw or Southern Potato Salad.

    smoked brisket


     

    Smoked Brisket

    Smoked brisket is the process of trimming the fat cap from a packer brisket, which includes both the flat and the point that is butchered and ready to eat, seasoned, and smoked on a smoker until it reaches an internal temperature between 195° and 200°. This cut of meat is said to be the king of BBQ, and it will take some finessing to get it done right every time.

    What is Brisket?

    Brisket is a cut of beef that is taken from the breast section under the first five ribs. It is usually sold without the bone and divided into two sections, the flat and the point. Brisket requires long slow cooking and is best braised or smoked at lower temperatures.

    The prices of the cut of beef can fluctuate in price depending on the grade. It is sold for $4.99 up to $80 per pound ranging from choice to Japanese A5. When purchasing, be sure to ask for a brisket that has both the flat and point together in the same cut.

    Lastly, most packer briskets will range in weight from 10 pounds to 25 pounds depending on the size of the cow and how well it was butchered.

    Ingredients and Substitutions

    packer brisket on a sheet tray
    • Brisket – You will need a full-packer brisket for this recipe.
    • Binder – This is used to help the seasoning stick to the brisket. Beef tallow, oil, or plain yellow mustard is best.
    • Seasoning – I prefer to use sea or kosher salt and coarse ground black pepper. See chef notes for more seasoning options.
    • Spritzer – This is a spray used to enhance the flavor and keep the brisket moist while smoking. I use apple cider vinegar, which can be cut with water, beer, or even apple juice for a sweet flavor.

    How to Smoke a Brisket

    Prepare your smoker by bringing it up to 250°.

    adding pellets to a smoker

    Start by trimming the fat from the brisket on all sides, leaving about 1/4″ of fat on the top. Please watch the video below to see intricate details on how to do this.

    trimming the fat from a brisket

    Next, rub it on all sides with the yellow mustard making sure it is covered.

    rubbing mustard all over a brisket

    Season it on all sides very well with salt and pepper. Remember, this is a large cut of beef that needs a lot of seasoning to taste delicious.

    seasoning a brisket with salt and pepper

    Place the brisket fat side up with the pointed end closest to wherever the main heat source is coming from. If you’re smoking this on a pellet smoker, this end would be closest to the fire pit. When smoking on an offset smoker, the point would be closest to the firebox.

    adding a brisket to a smoker

    After about 3 hours or so, spritz the beef on any dry spots every 60 to 90 minutes.

    spritz spraying a brisket

    Once the meat has stalled at a temperature between 150° for 175°, where it will not rise in temperature anymore, remove the brisket from the smoker and wrap it in butcher’s paper or foil and return it to the grill. Be sure to spray it with the spritzer a few times before wrapping it.

    wrapping a brisket in peach paper

    Cook it until the brisket reaches an internal temp between 195° and 200°.

    adding a wrapped brisket to the smoker

    Remove the brisket and let it rest on a cutting board or sheet tray for at least 30 minutes.

    resting a brisket

    After resting, slice against the grain, starting at the flat end.

    slicing a brisket

    Once it gets to the point end, turn it and slice.

    slicing the point

    Serve on a sandwich or Texas-style with onions, pickles, plain white bread, and a small bowl of your favorite BBQ sauce.

    serving a smoked brisket

    Make-Ahead and Storage

    Make-Ahead: You can make this smoked beef brisket recipe up to 8 hours ahead of time. Keep it covered in the butcher’s paper at low temperatures (165° – 200°) in the oven before slicing and serving.

    How to Store: Cover the brisket and store it in the refrigerator for up to 4 days. This will freeze if you keep it covered in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and slicing it.

    How to Reheat: I prefer to add the desired number of brisket slices to a saucepan with a 1/2 cup to 1 cup of beef stock. Cover it with foil or a lid and bake it in the oven at 350° for 15 to 20 minutes or until it’s hot.

    Frequently Asked Questions

    How many hours does It take to smoke brisket?

    • You can count on a brisket taking between 45 and 60 minutes per pound to smoke, no matter the size of the meat.

    What’s the best temperature to smoke at?

    • This is a bit subjective. However, I believe 250° Fahrenheit is the perfect temperature to smoke brisket, increasing to 275° once the stall hits.

    Do you need to spritz the brisket?

    • No, but spraying with apple cider vinegar will help to break down the protein and flavor up the beef.

    What’s the best wood to use?

    • This is subjective, but I believe you can smoke brisket with pecan, oak, mesquite, hickory, apple, or cherry wood.

    When does brisket stall?

    • It is common for it to stall between 150° and 175°, where the meat can sit for up to several hours as the proteins and fat begin to break down.

    What is the Texas crutch?

    • This is the process of wrapping the brisket during the stall with aluminum foil or butcher’s paper (also known as peach paper) to help lower the cooking time.
    Chef Billy Parisi

    chef notes + tips

    • There will be a lot of excess fat after the brisket is trimmed, which can easily be cooked down to make beef tallow.
    • Other spices you can use on the brisket are garlic powder or granules, onion powder or granules, chili powder, cumin, mustard powder, cayenne pepper, and paprika.
    • If you are smoking this on an offset smoker, be sure to fill a 9×5 metal pan halfway with water and place it within 1 foot of the brisket while smoking to help keep the smoker humid, ensuring the brisket is tender, juicy, and not dried out.
    • It is common for briskets to lose about 20%-25% yield just from trimming it and then another 20%-25% after smoking.
    • When checking the temperature of the brisket while it’s smoking, stick the thermometer right where the flat meets the point.

    More BBQ Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Video

    Smoked Brisket Recipe

    5 from 2 votes
    Learn how to make a perfect juicy smoked brisket recipe confidently every time you fire up your smoker to make one.
    Servings: 16
    Prep Time: 1 hour
    Cook Time: 12 hours
    Resting Time: 1 hour

    Ingredients 

    • 1 15-17 pound fat trimmed packer brisket
    • 1/4 cup yellow mustard
    • 1/3 cup sea salt
    • 1/4 cup coarse ground black pepper
    • 1 cup apple cider vinegar

    Instructions

    • Prepare your smoker by bringing it up to 250°.
    • Start by trimming the fat from the brisket on all sides, leaving about 1/4" fat on the top. Please watch the video below to see intricate details on how to do this.
    • Next, rub it on all sides with the yellow mustard making sure it is covered.
    • Season it on all sides very well with salt and pepper. Remember, this is a large cut of beef that needs a lot of seasoning to taste delicious.
    • Place the brisket fat side up with the pointed end closest to wherever the main heat source is coming from. If you're smoking this on a pellet smoker, this end would be closest to the fire pit. When smoking on an offset smoker, the point would be closest to the firebox.
    • After about 3 hours or so, spritz the beef on any dry spots every 60 to 90minutes.
    • Once the meat has stalled at a temperature between 150° for 175°, where it will not rise in temperature anymore, remove the brisket from the smoker and wrap it in butcher's paper or foil and return it to the grill. Be sure to spray it with the spritzer a few times before wrapping it.
    • Cook it until the brisket reaches an internal temp between 195° and 200°.
    • Remove the brisket and let it rest on a cutting board or sheet tray for at least 30 minutes.
    • After resting, slice against the grain, starting at the flat end.
    • Once it gets to the point end, turn it and slice.
    • Serve on a sandwich or Texas-style with onions, pickles, plain white bread, and a small bowl of your favorite BBQ sauce.

    Notes

    Make-Ahead: You can make this smoked beef brisket recipe up to 8 hours ahead of time. Keep it covered in the butcher’s paper at low temperatures (165° – 200°) in the oven before slicing and serving.
    How to Store: Cover the brisket and store it in the refrigerator for up to 4 days. This will freeze if you keep it covered in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and slicing it.
    How to Reheat: I prefer to add the desired number of brisket slices to a saucepan with a 1/2 cup to 1 cup of beef stock. Cover it with foil or a lid and bake it in the oven at 350° for 15 to 20 minutes or until it’s hot.
    There will be a lot of excess fat after the brisket is trimmed, which can easily be cooked down to make beef tallow.
    Other spices you can use on the brisket are garlic powder or granules, onion powder or granules, chili powder, cumin, mustard powder, cayenne pepper, and paprika.
    If you are smoking this on an offset smoker, be sure to fill a 9×5 metal pan halfway with water and place it within 1 foot of the brisket while smoking to help keep the smoker humid, ensuring the brisket is tender, juicy, and not dried out.
    It is common for briskets to lose about 20%-25% yield just from trimming it and then another 20%-25% after smoking.
    When checking the temperature of the brisket while it’s smoking, stick the thermometer right where the flat meets the point.

    Nutrition

    Calories: 674kcalCarbohydrates: 3gProtein: 89gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 0.001gCholesterol: 264mgSodium: 2738mgPotassium: 1470mgFiber: 1gSugar: 0.1gVitamin A: 23IUVitamin C: 0.02mgCalcium: 43mgIron: 9mg
    Course: Main
    Cuisine: American