Description
A smoky, tender Smoked Beef Brisket that melts in your mouth with a rich bark and deep flavor. Perfect for BBQ gatherings or a special weekend cookout. This recipe walks you through every step—from trimming to smoking and slicing for a true Texas-style experience.
Ingredients
1 whole packer brisket (10–14 lbs)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar (optional)
2 tablespoons yellow mustard
Wood chips or chunks (oak, hickory, or mesquite)
Instructions
1. Trim the brisket, removing silver skin and leaving about 1/4 inch of fat cap.
2. Rub yellow mustard over the brisket to help the rub stick.
3. Apply the seasoning mix evenly across the brisket.
4. Let the meat rest at room temperature for 30–60 minutes.
5. Preheat your smoker to 225°F with your choice of wood.
6. Place brisket fat-side up in the smoker and insert a thermometer.
7. Smoke until internal temp reaches 165°F (about 6–8 hours).
8. Wrap in butcher paper or foil and return to smoker.
9. Continue cooking until internal temp hits 200–203°F.
10. Rest wrapped brisket in a cooler or warm oven for at least 1 hour.
11. Slice against the grain and serve.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently with a splash of broth to keep moist.
Serve with sides like coleslaw, cornbread, pickled onions, and baked beans.
- Prep Time: 30 minutes
- Cook Time: 12–18 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American BBQ
Nutrition
- Serving Size: 6 ounces
- Calories: 430
- Sugar: 1
- Sodium: 480
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: brisket, smoked, BBQ, beef, smoked beef brisket