This smoked brisket recipe is for beef coated in a homemade spice rub, then slow smoked to tender perfection and thinly sliced. The ultimate beef that tastes like it came from a restaurant!
This slow cooked beef brisket is one of the very best things you can possibly make with a smoker. Serve your smoked brisket with a side of stove top mac and cheese, baked beans with bacon and one of these corn on the cob recipes, and watch the rave reviews pour in.
In my opinion, smoked brisket is the king of all the smoked meats. It’s melt in your mouth tender, full of rich flavor, and happens to be quite easy to make. The hardest part is waiting hours for the meat to slowly cook to perfection.
If you don’t have a smoker, you can still enjoy tender, juicy brisket with my recipes for slow cooker brisket, Instant Pot brisket and beef brisket cooked in the oven!
Table of Contents
Smoked Brisket Ingredients
In order to cook tender, juicy smoked beef brisket you will need a brisket, BBQ rub and BBQ sauce. While you can use store bought spice rub and sauce, I highly recommend making my flavorful BBQ rub and my tangy homemade BBQ sauce.
How Do You Make Smoked Brisket?
To make smoked brisket, first trim off the excess fat. Then cover the brisket in BBQ rub. Place the brisket in a refrigerator for 10 to 12 hours. When you are ready to smoke the meat, bring your smoker to 250 degrees F. Place the brisket fat side down on an aluminum foil tray. Insert a meat thermometer into the brisket. Smoke the meat for a few hours until it reaches an internal temp of 170 degrees F. Remove the brisket from the smoker and wrap it in peach butcher paper or aluminum foil to retain moisture. Place it back in the smoker for several more hours until the meat reaches an internal temperature of 200 degrees F. Remove the brisket from the smoker, let it rest, then slice it against the grain and serve it with BBQ sauce.
Tips For The Perfect Smoked Brisket
- Smoke a whole packer brisket with both the flat and point cuts. You can slice up the point cut and smoke it again for saucy burnt ends.
- Use an electric smoker for easier temperature control.
- Use a sharp knife to cut even slices of brisket. Cut it against the grain for the most tender slices.
- Start smoking early, the smoking process may take a long time depending on the size of your brisket.
Quick TIp
Use peach butcher paper to wrap the brisket instead of aluminum foil. The peach paper allows the meat to absorb the smoke while it retains its juices resulting in a more flavorful bark.
Recipe FAQs
The best cut of brisket for smoking is the packer cut, or Texas cut. It has both the point and the flat of the brisket. The point is a rounder, more tender end piece of the brisket. The flat is a leaner cut that is more uniform in shape. Often times in restaurants when you see nice even slices of brisket, that is the flat cut. I prefer the packer cut so I can get even slices from the flat cut and I can use some of that point meat to make burnt ends.
Trim excess fat off your brisket until you can see the meat underneath the fat. The fat layer should be translucent. You want the fat to be somewhere between 1/3 of an inch to 1/4 of an inch. Make sure to trim the fat cap. Do your best, it doesn’t have to be exact.
To smoke a brisket, I like to use hickory wood chips which gives the meat savory, bacon like notes of flavor. I also like fruit wood, such as apple or cherry for a mild and slightly sweet flavor that doesn’t overpower the meat.
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Smoked Brisket Flavor Variations
While this meat is amazing as-is, you can customize this recipe for your own taste.
- Meat: If you want a less expensive meat with a brisket-like result, you can smoke a chuck roast. Chuck roast is known as “poor man’s brisket.” However, it is still delicious.
- Teriyaki: You can mix a little teriyaki sauce with your barbecue sauce for an amazing flavor.
- Spicy: For a spicier brisket, try mixing some hot sauce with your barbecue sauce.
This is a great recipe for a crowd because it serves a lot of people! You’ll be sure to get rave reviews from family and friends when they try your brisket.
More Smoker Recipes
Smoked Chicken Recipe
4 hours hrs 10 minutes mins
Smoked Turkey Recipe
6 hours hrs 10 minutes mins
Smoked Chicken Wings
2 hours hrs 10 minutes mins
Smoked Pork Chops
1 hour hr 10 minutes mins
Smoked Chicken Thighs
3 hours hrs 10 minutes mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Smoked Brisket Recipe
Ingredients
Instructions
- Trim the excess fat off the brisket. You want to remove most of the fat cap if you have a point or packer cut. Other excess fat should be removed to 1/3 or 1/4 inch until you can see the beef through the fat.
- Completely cover the brisket in BBQ rub.
- Cover the meat and refrigerate it for 10-12 hours.
- Preheat the smoker to 250 degrees F.
- Insert a meat thermometer (into the meat, not fat) and place the meat in the smoker fat side down until the internal temperature reaches 170 degrees F. This may take 4-5 hours.
- Once the meat reaches 170 degrees F, remove the meat and wrap it in foil or peach butcher paper. Place the meat back in the smoker until it reaches 200 degrees F. This may take 9-10 hours. If you want to increase the speed of cooking, you can increase the temperature to 275 degrees for the last couple of hours of smoking.
- Once the meat reaches an internal temperature of 200 degrees F, remove it from the smoker and let it rest covered 10 minutes. Let it rest uncovered another 5 minutes.
- Slice the brisket. If you notice excessive juice pooling when you cut the brisket, you can let it rest for a few more minutes. Serve with BBQ sauce.
Notes
- Use peach butcher paper to wrap the brisket instead of aluminum foil. The peach paper allows the meat to absorb the smoke while it retains its juices.
- Use a sharp knife to cut even slices of brisket.
- Start smoking early, the smoking process may take a long time depending on the size of your brisket.
We love this recipe, and the burnt ends are the talk of the neighborhood! Do you have anything specific you put into the water pan on the bottom of the smoker? We usually use a cider/water mixture, but I was just wondering if there is something else that may add to the perfection that is this recipe. 🙂 Thanks again!
Question, I see the recommended temperatures range from 225-250 on some pages. Can you cook the Brisket at a lower temperature, say 200 degrees? I know it will take longer (I have all the time in the world).. just want to know if it will work…
Yes that’s fine, the only thing to consider is at a lower temperature you might not have much, if any, smoke depending on the smoker you use. For my electric smoker, the temp needs to be a bit higher to produce ample smoke so just keep an eye on it and adjust the temp if needed!
This looks amazing!! Love the sound of your rub and sauce too! So flavorful and delicious in the smoker.
There is nothing better than a smoked brisket with amazing bbq flavors! Loved this!
My family loved this smoked brisket. It was so tender juicy and had the best flavor.
Our family loves a great smoked brisket. This recipe is amazing and something we will make again! Thank you for sharing.
This is making my mouthwater! I can’t wait to grab a brisket and start smoking! I am in love with all meats smoked this time of year.