Smoked Brisket

5 from 1 vote

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.

Prep Time15

Cook Time10

Let Rest1

Total Time11 15

Course: Main Course

Cuisine: American

Keyword: Smoked Brisket

Servings:

Calories: 891kcal

Preheat the smoker to 225 degrees Fahrenheit. 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.
Turn the brisket over (fat side face up) and trim the fat from the brisket and connective tissue. Leaving approximately 1/4 inch of layer of fat on the brisket.
In a small bowl, stir together the pepper, salt, garlic powder and onion powder.
Rub both sides of the brisket with the olive oil. Then season both sides evenly with the seasoning mixture.
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.
Close the smoker and let the brisket smoke for 6-8 hours. Smoke until the brisket reaches an internal temperature of 165 degrees Fahrenheit.
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.
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.
Remove the brisket from the smoker. Let it rest, still covered, for 1 hour.
Unwrap the brisket, slice the brisket against the grain and then it's ready to serve and enjoy

Store the leftover bread in an airtight container for up to 5 days.