Smoked brisket Recipe
American · Main course · 740 min total
This Texas-style smoked brisket is slow-cooked over wood smoke until tender, with a peppery bark and juicy interior. Perfect for barbecue lovers.
20
min prep
min prep
720
min cook
min cook
12
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 whole packer brisket (12-14 lbs), trimmed
- 1/4 cup coarse black pepper
- 1/4 cup kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (optional)
- Wood chunks or chips (oak, hickory, or mesquite) for smoking
Instructions
- Combine pepper, salt, garlic powder, onion powder, paprika, and cayenne in a bowl. Apply the rub generously to all sides of the brisket. Let rest at room temperature for 1 hour.
- Prepare smoker for indirect cooking at 225°F (107°C) using wood chunks or chips. Maintain a steady temperature.
- Place brisket fat side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat. Smoke for 6-8 hours, until internal temperature reaches 165°F (74°C).
- Wrap brisket tightly in pink butcher paper or aluminum foil. Return to smoker and continue cooking until internal temperature reaches 203°F (95°C), about 2-4 more hours. Probe should slide in like butter.
- Remove brisket and rest wrapped in a cooler or warm oven (170°F) for at least 1 hour, up to 4 hours.
- Slice against the grain: separate the point and flat, slice each across the grain. Serve with barbecue sauce if desired.
Tips
- Use a water pan in the smoker to maintain humidity.
- Let the brisket rest unwrapped for 30 minutes before wrapping to set the bark.
- Leftover brisket can be stored in the fridge for up to 4 days or frozen for 3 months.
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