Smoked Brisket

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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.

smoked brisket
smoked brisket

Smoked 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 flavour. Smoked 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. With just a few simple ingredients and a little bit of time, you can enjoy this mouth-watering dish. So what are you waiting for? Give this recipe a try today!

Buying Brisket

Smoked brisket is a classic Texas barbecue staple. Flavourful and tender, smoked brisket is the perfect addition to any backyard cookout. But with so many different brands and cuts of brisket available, how do you choose the right one? Here are a few tips to help you select the perfect smoked brisket for your next barbecue.

  • Look for a cut that is rich in marbled fat. The fat will help to keep the meat moist and flavourful as it cooks. Brisket that is too lean will tend to dry out and become tough.
  • Don’t be afraid to ask your butcher or grocer for advice. They can help you select a brisket that is perfect for your needs.

Trimming Brisket

The key to smoked brisket is in the trimming. While many people think that all of the fat should be trimmed off, this is actually not the case. Fat is what provides flavour and moisture to the meat, and it also helps to protect the meat from drying out during the smoking process.

  • Leave a layer of fat on the brisket when trimming.
  • However, it is also important to remove any thick pieces of fat, as these can cause the brisket to become tough when smoked.

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.

  • Choose something that will penetrate the meat and add flavour without making it too tough. Our favourite dry rubs for marinating are the Simple Brisket Rub, Sweet Brown Sugar Rub, and the Espresso Brisket Rub
  • The key to a good brisket is patience – don’t be afraid to let it sit in the marinade for a day or two before you cook it.

Wrapping Brisket

Wrapping your brisket is important for locking in moisture and making it as delicious as possible. Generally, BBQ experts recommend wrapping the brisket when the internal temperature is 165-170F. Here are different types of wraps you can use:

  • Aluminum Foil Wrap. Measure two arm-length pieces of the aluminum foil and place both pieces on top of each other. Now wrap the brisket up tightly.
  • Butcher Paper Wrap. This allows some smoke to pass through, which otherwise doesn’t pass through a foil. Butcher Paper take a little more practice to use, so this might not be the best option for beginners.
  • 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

How To Make Smoked Brisket

Step 1 – Preheat Your Smoker

Preheat your smoker to 225ºF/107ºC and prepare your wood chips. We recommend hickory or oak to give smokey flavours to the meat joint, as these are good wood chips for longer smokes.

Step 2 – Trim The Brisket

Trimming and preparing a brisket can be an art in itself, so it’s important you’re thorough and careful to ensure even cooking and the best flavours to your meat. On a cutting board, use a sharp knife and trim off as much fat and silver skin as you can on the top of the brisket joint.

Flip the joint over and trim the fat from the bottom. Keep around 1/4 of an inch of fat at the bottom, though we don’t recommend keeping more than this.

Step 3 – Check The Brisket

As the preparation of the brisket is so important, take extra time to check the whole joint over again. Ensure all fat or excess meat flaps have been removed, and the joint is ready for cooking.

Step 4 – Season The Brisket

Prepare the following seasonings in a mixing bowl and combine well: Salt, pepper, and garlic powder.

Cover the brisket joint generously with the seasoning mixture. Ensure the whole outside of the brisket is seasoned thoroughly.

Step 5 – First Smoke

Place the brisket joint on the smoker, with the point-end side over the direct heat. This part of the joint is quite thick, so it can handle being on the direct heat for longer.

This part of the brisket smoking process is lengthy, as you will need to leave it to cook for around 8 hours.

Step 6 – Remove & Wrap

After around 8 hours of cooking, remove the brisket from the heat and wrap it in foil. 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

Place the wrapped brisket joint back on the smoker, with the seam-end side over the direct heat. This part of the process can take anywhere between 3 – 8 hours, depending on the exact size of the brisket joint.

Step 8 – Remove From The Smoker

When the thickest part reaches an internal temperature of 202ºF/94ºC, remove the joint from the smoker.

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’re aiming for.

Step 9 – Allow Brisket To Rest

Once the brisket has been removed from the heat, allow the brisket to rest inside the foil for a further 30 minutes. This 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

Slice the brisket joint against the grain into 1/2 inch thin slices. Serve the slices alongside your chosen sides.

Smoked Brisket Side Dishes

We recommend Smoked Mac & Cheese, Smoked Asparagus, and mashed potato for this recipe, as the flavours will complement one another perfectly.

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 FAQs

What Is Brisket?

Beef brisket is a cut of meat that comes from the breast section of the cow beneath the first five ribs and behind the upper part of the front legs. It’s made up of two different muscles: the flat and the point.

What Is The Brisket Flat?

A brisket flat contains two muscles and is considered the leanest section of this meat. It can be cooked on a smoker or even on a plain tray.

What Is The Brisket Point?

Unlike the flat, a brisket point is the fattiest section of a brisket. It is also referred to as the deckle, and it is often given the first cut, which makes this part leaner.

What Is The Best Wood For Smoking A Brisket?

You can use a range of different woods when smoking a brisket. We recommend hickory or oak, though other options include apple, maple, or cherry.

Do You Smoke Brisket Fat Side Up or Down?

If your heat source is at the bottom, you should cook the brisket with the fat side down. However, if you own an offset cooker with a horizontal body and heat source at the top, cook the brisket with the fat side up.

What Are The Best Meals To Make With Leftover Brisket?

There are so many options for you to be creative with your leftover brisket. Some of our favorites include brisket mac & cheese, brisket bacon & cheddar soup, and brisket & bacon pizza.

smoked brisket

Smoked Brisket Recipe

The trick to the most perfect, succulent smoked brisket is to cook it for a long time, on low heat, with the right seasonings for incredible flavor. Preparing and trimming your brisket before smoking also ensures an even cook with maximum flavor that you and your guests will love.
5 from 2 votes
Prep Time 30 mins
Cook Time 11 hrs
Resting Time 30 mins
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 15


  • Whole brisket (12-14lbs)
  • 2 tbsp salt
  • 2 tbsp ground black pepper
  • 2 tbsp garlic powder


  • 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, remove the brisket from the heat and wrap it in foil.
  • 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.
Keyword brisket