Smoked Brisket is the most popular smoked meat dish in north America and for a good reason! Smoked Brisket is a mouthwatering dish that is tender, juicy, and full of flavor.
The smoky flavor in smoked brisket is achieved by using the low and slow method on the smoker over several hours. When done correctly, smoked brisket is an utterly delicious dish that will excite any BBQ lover.
Smoked Brisket
Beef Brisket is a fantastic cut of meat that comes from the pectoral area of the cow and is comprised of the point and flat. The point is a thicker, marbled section ideal for slow cooking methods like smoking or braising. The flat is a leaner meat section with a layer of fat on top, called the fat cap.
When cooked properly, both the point and the flat have a fantastic flavor that is unlike any other cut of meat. Whether you’re enjoying a brisket sandwich at your favorite BBQ joint or smoking your own at home, you will surely be impressed by this delicious cut of meat.
BBQ Brisket
If you’re looking for the best-smoked brisket recipe, look no further! This Texas-style smoked brisket recipe produces perfectly tender and juicy brisket that is packed with flavor.
Smoked beef brisket is a classic dish that is perfect for any occasion, whether it’s a backyard BBQ, a game day party, or a sit-down family meal, this recipe is incredibly versatile for any event, with any side dish pairings.
Smoked Brisket isn’t just delicious though, it’s also relatively easy to prepare (once you get over the long cooking time) by following our smoked brisket recipe.
This recipe will show you how to create a perfect, mouth-watering, and tender smoked brisket that your guests will drool over. The length of time it takes to smoke this delicious meat is definitely worth it for the incredible taste you’ll experience.
Buying Brisket
Smoked brisket is a classic Texas BBQ staple. Flavourful and tender, smoked brisket is the perfect addition to any backyard cookout. But with so many options to choose from, how do you pick the best brisket? Here are a few tips to help you select the perfect brisket for your next cookout!
Whole Packer Brisket
We recommend buying a whole brisket from a local butcher. A whole packer brisket includes the point and the flat muscle, and yes, it’s a lot of meat!
A bigger piece of meat will retain more moisture, producing a moist and tender finished product. If you buy just the flat muscle or the pointer muscle, you might risk losing some of this desirable moisture.
Highest Meat Grade
When buying your brisket, pay close attention to the meat grade. The best briskets will be labeled USDA Choice, USDA Prime, or Certified Angus Beef. Try to avoid Select grades or unlabeled briskets.
High-quality beef will be rich in marbled fat which helps to keep the meat moist and flavorful as it cooks. A brisket that is too lean will tend to dry out and become tough.
Typically, prime beef brisket will have more fat marbling, creating a juicier and more tender brisket. But don’t be afraid to ask your butcher or grocer for some advice! They can help you select a brisket that is perfect for your needs.
Brisket Size
Brisket is typically a very large piece of meat, especially if you opt for a full-packer brisket. You might be wondering how much brisket to buy for your dinner party.
A general rule of thumb is to aim for half a pound of brisket per person. For example, a 4-pound brisket should comfortably feed a party of 8 people.
However, if you’re spending nearly a full day cooking your brisket, it might be worthwhile to cook enough brisket for a few days of leftovers! Leftover brisket is just as good as freshly smoked brisket and can be added to various dishes to burst a smoky flavor.
Trimming Brisket
The key to smoked brisket is in the trimming. While many people think that all of the fat, including the entire fat cap, should be trimmed off, this is actually not the case.
The brisket fat is what provides flavor and moisture to the meat. It also creates a barrier around the meat, preventing it from drying out during the smoking process. However, removing any thick pieces of fat is recommended, as these can cause the brisket to become tough when smoked.
For the best-trimmed brisket, we recommend you trim excess fat but leave a thin fat layer from the fat cap.
Marinating Brisket
A smoked brisket is a thing of beauty. The perfect blend of juicy, tender meat and crispy, flavourful bark is enough to make any BBQ lover drool. However, achieving this level of perfection takes more than just throwing a piece of meat on the smoker. It takes careful preparation, including the right marinade and seasoning!
You can season brisket any way you want to. You can use a pre-made brisket rub, your favorite spice rub, or experiment and make your own flavorful rub using brown sugar, chili powder, onion powder, and any other seasonings you love. The options are endless!
However, if you want to make a true Texas-style smoked brisket, you’ll need coarse black pepper and kosher salt.
A few of our favorite dry rubs for a smoked brisket recipe are the Coffee Brisket Rub, Simple Brisket Rub, Sweet Brown Sugar Rub, and the Espresso Brisket Rub.
How Long To Smoke Brisket (Brisket Smoke Time)
You might wonder, how long does it take to smoke a brisket? Well, the brisket smoke time depends almost entirely on the size of the brisket!
As a general rule of thumb, we say that the brisket smoke time should average 60 minutes for every pound of brisket. This rule is applied when you’re smoking brisket at 250 degrees f.
Recommended Brisket Smoke Time
- Up to 10 lb. brisket: smoke for 8 to 10 hours
- 10 to 12 lb. brisket: smoke for 10 – 12 hours
- 12 to 16 lb. brisket: smoke for 12 – 14 hours
- 16 to 20 lb. brisket: smoke for 14 – 16 hours
Wrapping Brisket
Wrapping brisket for the second half of the smoke time is known as the “Texas Crutch”, and for a true Texas-Style smoked brisket, it is an imperative step.
Once the internal temperature reaches 165 degrees f, please remove it from the smoker and wrap the brisket. Wrapping your brisket is important for locking in moisture and making it as delicious as possible.
The reason we wrap the brisket once it reaches an internal temperature of 165 degrees f, is because this is when the brisket enters what we call “the stall”.
The Stall is the period of time where the heat from the smoker liquifies the pockets of fat in the brisket and consequently cools the meat. During this period of time, you might not see a steady increase in internal temp.
The Stall typically happens around 165 degrees f, and that is why we wrap the brisket at this temperature!
Different Types of Brisket Wraps
Here are different types of brisket wraps you can use when wrapping your different types of brisket.
- Peach Butcher Paper Wrap. This is the most highly recommended wrapping material because it allows some smoke to pass through. Butcher Paper may take a little more practice to use, but the effort does not go unnoticed!
- Aluminum Foil Wrap. Another great option, though not as breathable. Measure two arm-length pieces of aluminum foil and place both pieces on top of each other. Now wrap the brisket up tightly.
- Parchment Paper. A breathable alternative to aluminum foil and can withstand high temperatures. It allows you to speed up the cooking process while keeping your brisket moist and tender.
For more information, check out our Ultimate Guide To Wrapping Brisket
Monitoring Your Smoked Brisket Internal Temperature
Monitoring the brisket temperature is an important part of the smoking brisket process. When smoking any meat, it’s more important to rely on internal temperature than it is to rely on time. So ditch the timer and get your hands on a high-quality meat thermometer!
When smoking a brisket, it’s important to ensure your smoker stays at a steady temperature throughout the entire cook. If you are constantly opening your smoker lid to check the internal temperature of your meat, your smoker temperature will unavoidably fluctuate.
This is why a leave-in meat thermometer is the absolute best option when smoking brisket! We recommend the MEATER Plus Smart Meat Thermometer because of its long-range, wireless operation and easy-to-navigate app that allows you to track your meat’s internal temp. without opening the smoker!
Having a wireless, leave-in meat thermometer is especially helpful when monitoring the temperature of your wrapped brisket!
Slicing Brisket
Now for the finisher, getting that smoked brisket sliced! The brisket should rest for at least an hour before beginning the slicing.
When slicing brisket, the most important thing to remember is to slice against the grain. However, if you’ve chosen to smoke a whole-packer brisket, you’ll notice that each of the two parts of the brisket (the point and the flat) has different grain directions!
Typically, traditional Texas BBQ joints will split the brisket down the middle, cutting along the fat layer that separates both sections. They will then turn the point section 90 degrees and slice it that way while slicing the flat area the opposite way. It ensures that each section is cut against its grain.
Sliced brisket won’t always be perfect, but if you’ve managed to smoke a tender brisket, the slicing won’t matter too much, you can use best brisket knife to make it perfect. And don’t forget to admire that gorgeous smoke ring you’ve created!
Other Recipes
How to Smoke a Brisket
Step 1: Preheat Your Smoker
Preheat your smoker to 225ºF/107ºC and prepare wood chips or chunks. We recommend hickory or oak wood chunks to give your beef brisket a deep smoky flavor.
If you’re using a charcoal smoker, ensure enough lump charcoal to last the entire cook time. You can add a few flavored wood chips to your charcoal for an extra flavor boost.
Step 2: Trim The Brisket
Keep around 1/4 of an inch of fat from the fat cap to provide slight insulation on the meat, resulting in a tender and moist finished product.
Step 3: Check The Brisket
Step 4: Season The Brisket
Combine ground pepper, salt, and garlic powder in a small bowl or a shaker, and rub on the brisket generously. Ensure the entire brisket is seasoned thoroughly.
Step 5: First Smoke
The initial smoke to 165 degrees f takes the longest because we use a low and slow smoking method. For a 12-13 pound brisket, this portion of the cooking time can take around 8 hours.
Aim for a steady temperature and a steady flow of thin blue smoke for this first smoke.
Step 6: Remove & Wrap
When you wrap brisket, you want to ensure that it is completely enclosed to keep in the juices and moisture within the meat, resulting in a tender and juicy texture.
Step 7: Second Smoke
It’s important to keep checking the internal temperature as you reach 10 hours of total cooking to ensure you don’t overcook the meat. Overcooking brisket can result in tough, dry meat rather than the juicy and succulent ideal texture we aim for.
Step 8: Remove From The Smoker
Remove from the smoker and place brisket on a large cutting board to rest.
Step 9: Allow Brisket To Rest
Letting your brisket rest allows the meat to settle and the juices to disperse whilst the meat cools throughout. The foil will ensure the meat still stays warm enough for eating, so you don’t need to worry about eating cold meat!
Step 10: Slice & Serve
Smoked Beef Brisket Tips & Tricks
Here are a few tips for making the best-smoked brisket.
Don’t Skip The Rest
Letting your smoked beef brisket rest might be the most important step in the recipe! After your brisket cooks, let it rest for at least an hour. Resting your meat allows it to redistribute the moisture, resulting in a juicy and tender finished product.
Place In Cooler If Done Early
Timing your brisket is no easy task, but it’s better to have your huge brisket finished early than hours too late. To play it safe, give yourself another 2 hours to smoke your prime brisket. If, and when, it finishes smoking early, you can place it in a cooler to stay warm. Any cooler will do, take the ice-cold drinks out first!
Fat Side Up
This tip is controversial among professional pitmasters and their competition brisket. However, we believe that cooking your brisket with the fat cap side up is the best way to do it. The fat on the top side will penetrate and drip into the beef brisket as it melts, creating a juicier finished product.
What To Serve With The Best Smoked Brisket Recipe
Slice your brisket on a large cutting board in thin slices so that your guests can choose which pieces they want. Keep all barbecue sauce on the side like kanas city bbq sauce, as it’s not really necessary if you don’t want!
We recommend serving your smoked beef brisket with a few sides like Smoked Asparagus, mashed potatoes, or even Smoked Mac & Cheese.
If you’re looking for the perfect drink to serve with your brisket, we recommend heading to the best breweries in your area to pick up some locally brewed beer for your backyard event.
Smoked Brisket Recipe
Equipment
- Smoker Pellets
- Aluminum foil
- Mixing Bowl
- Wooden Spoon
Ingredients
- Whole brisket (12-14lbs)
- 2 tbsp salt
- 2 tbsp ground black pepper
- 2 tbsp garlic powder
Instructions
- Preheat your smoker to 225ºF/107ºC.
- Trim as much fat and silver skin as you can off the top of the brisket joint and trim the bottom of the joint, leaving 1/4 inch of fat.
- Check the whole brisket joint to ensure all fat or excess meat flaps have been removed.
- Prepare seasonings in a mixing bowl and cover the brisket joint generously.
- Place the brisket joint on the smoker, with the point-end side over the direct heat.
- After 8 hours, or when the brisket reaches 165 degrees F, remove it from the heat and wrap it in foil or butcher's paper.
- Place the brisket joint back on the smoker, with the seam-end side over the direct heat.
- When the thickest part reaches an internal temperature of 202ºF/94ºC, remove the joint from the smoker.
- Allow the brisket to rest in the foil for a further 30 minutes.
- Slice against the grain & serve.