Smoked Brisket
This post may contain affiliate links. Read my full disclosure policy. Everything you need to know—tools, tips, and a simple recipe—to make the ultimate smoked brisket at home. The ultimate Texas-style smoked brisket is all about that perfect balance: a crusty bark, juicy and tender meat, and a smoky flavor that lingers with every bite. Achieving this delicious result takes time and patience—smoking a large brisket is truly an all-day affair, so if you want to serve it for dinner, you’ll need to get started before dawn! This is a delicious Texas-style smoked brisket recipe that’s easy to execute and follow, even if you’re new to smoking meat. Unlike many online recipes that require signature rubs you have to purchase, this one uses simple seasonings you probably already have in your pantry. If you want to dive even deeper into the world of brisket, I highly recommend checking out Meathead’s page on smoked brisket. It’s a fantastic resource that answers every question you could ever have (and some you didn’t even know to ask!) about smoking a brisket. Essential Tools Smoker (this is the one I have) Digital meat thermometer Pink butcher paper or heavy-duty aluminum foil Sharp carving knife or electric carving knife Heatproof silicone gloves Smoker (this is the one I have) Digital meat thermometer Pink butcher paper or heavy-duty aluminum foil Sharp carving knife or electric carving knife Heatproof silicone gloves Key Ingredients The Meat Beef brisket comes from the breast or lower chest of a cow, a well-used muscle that’s tough and perfect for low-and-slow cooking. It’s commonly used for smoked brisket, corned beef, pastrami, roasted or braised brisket, and pho. A whole brisket, or “packer brisket,” includes two overlapping muscles: the fattier point cut and the leaner flat cut. While supermarkets often sell just the flat cut, it’s not ideal for smoking as it lacks fat and can dry out. For the best results, choose a whole brisket with both cuts intact—the marbled point cut keeps the leaner flat moist during the long cook time. You may need to special order this cut or go to a butcher. Look for USDA Prime or Choice brisket (or Wagyu for a splurge) to ensure quality. Buying from a butcher is ideal, as they can trim it for you—a crucial step to prepare a perfect smoked brisket. If trimming at home, leave at least a 1/4-inch fat cap. This tutorial can help! The Seasoning Many BBQ pros season brisket with just salt and pepper, but I prefer a homemade spice rub with smoked paprika, garlic powder, onion powder, dry mustard, and cayenne for extra flavor. Whichever you choose, season the meat and refrigerate it overnight. This dry brining process not only enhances flavor but also helps the meat retain moisture and creates a dry surface for better browning. Step-by-Step Instructions In a small bowl, combine all of the ingredients for the spice rub and mix to combine. Coat the brisket evenly on both sides with about half of the rub. Allow the meat to sit for 10 to 15 minutes to “sweat” and absorb the rub, then coat the meat with the remainder of the rub. It may seem like too much rub but it’s not; use it all. Place the brisket on a rack over a baking sheet and refrigerate, uncovered, for 24 to 36 hours. Preheat the smoker to 225°F. Place the brisket fat side up and insert a wired probe thermometer into the thickest part to monitor the temperature. If using an instant-read thermometer, check periodically, minimizing smoker door openings to retain heat and smoke. Smoke for 6 to 8 hours, or until the internal temperature is 165 °F to 170°F, and the bark is a nice mahogany color. Remove the brisket from the smoker and wrap it in butcher paper or aluminum foil. Return to the smoker. Wrapping the brisket, a technique known as the “Texas crutch,” speeds up the cooking process preventing what’s called “the stall,” when evaporation from the surface of the brisket halts the cooking process. It also locks in moisture. Insert the probe thermometer through the paper and continue cooking until the brisket reaches 203°F, about 4 to 6 hours. It’s ready when the probe slides in easily, like butter. Place the wrapped brisket in an insulated cooler to rest for 1 to 3 hours. To slice, unwrap the brisket over a sheet pan to catch the juices. Transfer to a cutting board and slice against the grain. Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. Serve BBQ sauce and any fixins’, like pickled red onions, cornbread, potato salad, and coleslaw, on the side. You May Also Like RecipeComments (17)Add Comment Recipe Comments (17) Add Comment Ingredients One 12 to 14 lb whole packer brisket, trimmed with a ¼-inch fat cap (see note) ¼ cup table salt 1½ tablespoons fresh ground black pepper 1½ tablespoons smoked paprika 1½ tablespoons garlic powder 1½ tablespoons onion powder 1½ tablespoons instant espresso powder (optional) 2 teaspoons dry mustard 1 teaspoon cayenne pepper One 12 to 14 lb whole packer brisket, trimmed with a ¼-inch fat cap (see note) ¼ cup table salt 1½ tablespoons fresh ground black pepper 1½ tablespoons smoked paprika 1½ tablespoons garlic powder 1½ tablespoons onion powder 1½ tablespoons instant espresso powder (optional) 2 teaspoons dry mustard 1 teaspoon cayenne pepper Special Equipment Smoker Digital meat thermometer Pink butcher paper or heavy-duty aluminum foil Smoker Digital meat thermometer Pink butcher paper or heavy-duty aluminum foil Instructions Trim any excess fat off of the brisket, if necessary. If you're not sure how to go about it, this is a good tutorial. In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, espresso powder (if using), and cayenne pepper. Coat the brisket evenly on both sides with about half of the spice rub. Allow the meat to sit for 10 to 15 minutes to "sweat" and absorb the rub, then coat the meat with the remainder of the rub. It may seem like too much rub but it's not; use it all. Place the brisket on a rack over a baking sheet and refrigerate, uncovered, for 24 to 36 hours. Preheat your smoker to 225°F. Place the brisket in the smoker, fat side up. If using a digital meat thermometer with a wired probe (which I highly recommend if you have one), insert it into the thickest part of the meat to monitor the internal temperature continuously. (If you only have an instant-read thermometer, check the temperature periodically by quickly inserting it into the thickest part of the meat, being careful to minimize the time the smoker is open to avoid losing heat and smoke.) Smoke for 6 to 8 hours, or until the internal temperature is 165°F to 170°F, and the bark is a nice mahogany color. Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. Using heat-proof gloves or oven mitts, remove the brisket from the smoker and place it lengthwise on the papers/foil, fat side down, about 1 foot from the bottom edge. Fold the bottom edge over the brisket and pull it tightly. Fold in the sides snugly, then continue rolling the brisket, keeping the wrap tight. Make sure the brisket is fully enclosed. Return it to the smoker, seam side down (it doesn't matter if the fat side is up or down at this point). If using a thermometer with a wired probe, place it back in through the paper/foil. Continue cooking until the internal temperature reaches 203°F, 4 to 6 hours more. The cooking time will vary with each piece of meat; the brisket is done when it reaches the proper temperature and the thermometer probe slides in and out of the meat with little resistance, like soft butter. Place the wrapped brisket in an insulated cooler to rest for 1 to 3 hours, allowing the meat to relax and the juices to redistribute. To serve the brisket, unwrap it over a sheet pan to catch any juices (you'll want those for serving). Transfer the brisket, lean side down, to a cutting board (preferably one with a well for collecting juices). Using a sharp carving knife or an electric carving knife, slice the meat against the grain. Note that the grain in the flat-cut portion of the brisket runs perpendicular to the grain in the point-cut portion. So, start by slicing the flat cut ¼-inch thick. When the slices start to show a line of fat running through the middle, you have reached the point cut, so rotate your slicing angle 90 degrees and cut the point into slightly thicker slices, cutting away any excess fat as you go. Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. Serve barbecue sauce and other fixins’ on the side. Note: Before cooking, take note of the direction of the muscle fibers in the flat cut, and make a cut in one of the corners to indicate which way to cut against the grain once the brisket is cooked (it's hard to see once the bark is there). Trim any excess fat off of the brisket, if necessary. If you're not sure how to go about it, this is a good tutorial. In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, espresso powder (if using), and cayenne pepper. Coat the brisket evenly on both sides with about half of the spice rub. Allow the meat to sit for 10 to 15 minutes to "sweat" and absorb the rub, then coat the meat with the remainder of the rub. It may seem like too much rub but it's not; use it all. Place the brisket on a rack over a baking sheet and refrigerate, uncovered, for 24 to 36 hours. Preheat your smoker to 225°F. Place the brisket in the smoker, fat side up. If using a digital meat thermometer with a wired probe (which I highly recommend if you have one), insert it into the thickest part of the meat to monitor the internal temperature continuously. (If you only have an instant-read thermometer, check the temperature periodically by quickly inserting it into the thickest part of the meat, being careful to minimize the time the smoker is open to avoid losing heat and smoke.) Smoke for 6 to 8 hours, or until the internal temperature is 165°F to 170°F, and the bark is a nice mahogany color. Cut 2 sheets of butcher paper or aluminum foil, each about 3 feet long, and overlap them on a large work surface. Using heat-proof gloves or oven mitts, remove the brisket from the smoker and place it lengthwise on the papers/foil, fat side down, about 1 foot from the bottom edge. Fold the bottom edge over the brisket and pull it tightly. Fold in the sides snugly, then continue rolling the brisket, keeping the wrap tight. Make sure the brisket is fully enclosed. Return it to the smoker, seam side down (it doesn't matter if the fat side is up or down at this point). If using a thermometer with a wired probe, place it back in through the paper/foil. Continue cooking until the internal temperature reaches 203°F, 4 to 6 hours more. The cooking time will vary with each piece of meat; the brisket is done when it reaches the proper temperature and the thermometer probe slides in and out of the meat with little resistance, like soft butter. Place the wrapped brisket in an insulated cooler to rest for 1 to 3 hours, allowing the meat to relax and the juices to redistribute. To serve the brisket, unwrap it over a sheet pan to catch any juices (you'll want those for serving). Transfer the brisket, lean side down, to a cutting board (preferably one with a well for collecting juices). Using a sharp carving knife or an electric carving knife, slice the meat against the grain. Note that the grain in the flat-cut portion of the brisket runs perpendicular to the grain in the point-cut portion. So, start by slicing the flat cut ¼-inch thick. When the slices start to show a line of fat running through the middle, you have reached the point cut, so rotate your slicing angle 90 degrees and cut the point into slightly thicker slices, cutting away any excess fat as you go. Arrange the slices on a platter or plates and spoon the reserved meat drippings over them. Serve barbecue sauce and other fixins’ on the side. Note: Before cooking, take note of the direction of the muscle fibers in the flat cut, and make a cut in one of the corners to indicate which way to cut against the grain once the brisket is cooked (it's hard to see once the bark is there). Nutrition Information Powered by Per serving (16 servings) Calories: 1,105 Fat: 88 g Saturated fat: 36 g Sugar: 0 g Fiber: 1 g Protein: 71 g Sodium: 930 mg Cholesterol: 373 mg Per serving (16 servings) Calories: 1,105 Fat: 88 g Saturated fat: 36 g Sugar: 0 g Fiber: 1 g Protein: 71 g Sodium: 930 mg Cholesterol: 373 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerAmerican Beef, Lamb, Veal & Pork Dinner American