Learn How to Make Smoked Brisket so it melts in your mouth. These easy steps will help you create a delicious brisket with simple seasoning.
Get My Easy Grilling Cookbook Bundle for 75% OFF
We have started using our smoker more recently and this Smoked Brisket turned out amazing. The smoky flavor and juicy center makes this smoker recipe so delicious.
Table of Contents
Why Smoke a Brisket:
Brisket tends to be a tough cut of meat so smoking brisket allows it to cook slow for the most tender brisket. The great thing about smoking brisket is all you need is a few simple seasoning and the smoker does the rest.
Follow these simple steps to create a delicious, irresistible cut of meat that can be served in many different ways.
These supplies will help you create the best brisket recipe. Whether you are using a pellet smoker or a smoker that requires wood chips your brisket will come out full of flavor.
It is also a good idea to use a meat thermometer to make sure your brisket is cooked to your personal preference. We also recommend having butcher paper or aluminum foil to wrap the brisket in after smoking.
- Whole Packer Brisket
- Coarse Black Pepper
- Kosher Salt
- Garlic Powder
- Onion Powder
- Olive Oil
Scroll to the bottom of the post for the full recipe in the recipe card.
- Seasoning – Because brisket is so delicious when smoked, there is no need to complicate the seasoning. We have added in paprika, garlic salt and more.
- Sauce – Feel free to rub a sauce over the brisket before smoking it. We have rubbed BBQ Sauce and even Yellow Mustard. Both are great options caramelized the texture of the brisket.
Step by Step Instructions:
- Step 1 – Prepare Smoker – Preheat the smoker to 225 degrees Fahrenheit.
- Step 2 – Prepare Brisket – Keep the brisket chilled until you are ready to trim it. Put the brisket on a work surface so that the fatty side is against the table. Remove any silver skin and excess fat cap from the brisket. Then turn the brisket over (fat side face up) and trim the fat from the brisket and connective tissue. Leaving approximately ¼ inch of layer of fat on the brisket.
- Step 3 – Combine Seasoning – In a small bowl, stir together the pepper, salt, garlic powder and onion powder.
- Step 4 – Rub Seasoning on Brisket – Rub both sides of the brisket with the olive oil. Then season both sides evenly with the seasoning mixture.
- Step 5 – Put Brisket in Smoker – Place the brisket into the smoker directly on the grill grates. Place with the point end (thicker side) of the brisket pointing the fire box (heat source) in the smoker and close lid.
- Step 6 – Smoke Brisket – Close the smoker and let the brisket smoke for 6-8 hours. Smoke until the brisket reaches an internal temperature of 165 degrees Fahrenheit.
- Step 7 – Wrap Brisket – Place the brisket in the center of a large piece of butcher paper or foil. Wrap the brisket until it’s completely covered and foil the paper over twice.
- Step 8 – Add back to Smoker – Place the wrapped brisket (fat side up) back into the smoker. Then cook for 4-5 more hours until the brisket reaches an interval temperature of 202 degrees Fahrenheit.
- Step 9 – Remove Brisket – Remove the brisket from the smoker. Let it rest, still covered, for 1 hour.
- Step 10 – Slice, Serve and Enjoy – Unwrap the brisket, slice the brisket against the grain and then it’s ready to serve and enjoy!
- Combine Seasoning – Feel free to combine the seasoning mix ahead of time and store in the jar. When ready to season brisket make sure to completely cover brisket for the best results and flavor.
- Placing Brisket – Smoked beef brisket can be placed in smoker fat side up or down. We have tried both ways and the results were the same. Do you what you prefer. We do recommend placing the thicker end of the brisket to be close to the smoker box.
- Wrap Brisket – After smoking brisket make sure to wrap with butcher paper or foil and continue smoking. This helps to lock in the moisture and results in a juicy brisket with tons of flavor.
- Rest Brisket – The key to delicious brisket is to allow the brisket to rest for at least 1 hour. Make sure to keep it covered and place it on the cutting board. After about an hour the brisket is ready to slice and serve.
How to Tell when Smoke Brisket is Done:
The best way to tell when you brisket is done cooking is to use a meat thermometer. This ensures that you do not overcook or undercook your brisket.
The meat thermometer should easily slide into the brisket and that is a good indication that the brisket is done. If it does not continue cooking brisket.
The meat thermometer should read 202 degrees when the brisket is finished cooking.
How Long Does it Take to Smoke Brisket:
Smoking brisket depends on the size of your brisket so smoked time will vary. We usually smoke the brisket for about 30 to 60 minutes per pound. It is important when smoking brisket that you give yourself plenty of time.
The best brisket is smoked slow plus giving it time to rest creates the best, crowd pleasing brisket.
Brisket can be served with many different side dishes. We have even made our side dishes in the smoker. Smoked Bake Potatoes, Smoked Corn on the Cob, and Smoked Green Beans are always a great combination.
Frequently Asked Questions:
It best to cut brisket against the grain for the most tender meat. If you do not cut the meat it could result in chewy meat. We like to cut in ¼ inch slices to serve with our favorite side dishes.
Store the leftover bread in an airtight container for up to 5 days.
You can reheat the brisket in the microwave. But we usually have so much leftovers, so we recommend reheating in the beef broth and trimmings to make sure the brisket stays juicy.
If using a wood pellet grill smoker, we recommend using a hickory wood chips. You can also mix in oak to add a mild flavor or mix in some sweet wood chickens such as apple or cherry.
More Easy Smoker Recipes:
- Double Smoked Ham
- Smoked Brisket Chili
- Smoked London Broil
- Smoked Garlic
- Smoked Lasagna
- Smoked Whole Chicken
We love hearing from you. If you make this Smoked Brisket Recipe, please leave us a comment or a star review.
- 12-14 pound Whole Packer Brisket
- 3 Tablespoons Coarse Black Pepper
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 3 Tablespoons Olive Oil
Pin This Now to Remember It LaterPin Recipe