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5 from 1 vote

How To Smoke A Brisket

While beef brisket is one of the toughest cuts of meat from the cow, there is not a more tasty meal than smoked brisket when it is trimmed, rubbed and smoked properly.

Prep Time30 mins
Cook Time12 hrs
Course: Main Course
Cuisine: American
Keyword: Beef Brisket
Servings: 1
Calories: 200kcal

Equipment

  • Offset Smoker
  • Sharp Knife
  • Foil Loaf Pan
  • Oven Thermometer
  • Digital Read Thermometer

Ingredients

  • 12 

    Pound

    Whole "Packer's Cut" USDA Prime Angus Beef Brisket
  • Wood Chunks Oak and hickory usually produce the best results because they burn steadily at an even temperature. Wood chips can be used but they burn very quickly.
  • Logs You will need logs to keep the fire going for up to eight hours.

Instructions

  • You will need to trim the fat until about .25 inches of fat cap remain on all sides of the brisket. 

  • When you examine the brisket, you will see one layer looks meaty while the other layer is covered with fat. It is the fat layer that you need to cut down.
  • Additionally, trim any loose flaps of meat or fat off the brisket that will burn easily.


  • Generously, coat the meat with a layer of black pepper.

  • Then, sprinkle on some kosher salt.

  • Finally, add a sprinkling of cayenne pepper.

  • You can also add more variety with this brisket rub.

  • Leave the meat out until it reaches room temperature.

  • You are now ready to ​set up the smoker to smoke your meat.

  • You can adapt this recipe for smoking brisket in electric smoker, but it won't be the same thing.

  • Depending on the smoke flavor you want, choose the wood.

  • Or you can check this guide to find the best wood for smoking brisket.

  • Start by putting about 3 ounces of wood chips in the fire box.

  • You can start them with a paper towel soaked in vegetable oil.

  • Your goal is to achieve smoke that is blue in color as white smoke means your fire is not burning efficiently.

  • Set the damper at 20 to 30 percent open but be prepared to adjust it as needed.

  • Once your smoker has reached its temperature, then add water to a foil pan and sit it on the grill next to the firebox.

  • While some people smoking meat argue that the water makes the meat juicier, the real truth is that it helps regulate the temperature of your smoker.

  • You should start out with about eight cups of water adding more as the water begins to evaporate.

  • Remember to keep an eye on your water throughout the cooking process.

  • Once your smoker has reached its temperature, then add water to a foil pan and sit it on the grill next to the firebox.

  • You should start out with about eight cups of water adding more as the water begins to evaporate.Remember to keep an eye on your water throughout the cooking process.



  • Do not get in a hurry to add the meat to the smoker. It needs to reach a temperature of 225 to 250 degrees before you add the meat.

  • The best way to check the temperature is to use an oven thermometer attached to the grill.

  • If you need the temperature to rise, then leave the intake damper open partway.

  • Put the ​fat ​side up ​on the grill grate closest to the fire.

  •  You should be prepared to cook the meat for 45 minutes to 1 hour for each pound of meat.

  • If you started out with a 12 pound brisket, then you will need to cook it for 12 hours.

  • Do not give into the temptation to touch it with a fork, and do not turn it over.

  •  Every 20 minutes you need to check the smoker's temperature using the oven thermometer.

  • You also need to be sure that the pan continues to have water in it.

  • The last step is to remove the brisket from the smoker when brisket reaches 180 to 195 degrees.

  • Continue to check the meat with a meat thermometer to make sure that it reaches at least 195 degrees. 

  • Then, double wrap the meat in aluminum foil.

  • Let it sit for at least 15 minutes before you slice it as this gives time for the brisket to reabsorb the juices that have run out of it while you were moving the meat.

  • On a cutting board, slice the brisket against the grain creating pieces that are about as wide as a number 2 pencil, add some bbq sauce, place brisket on the table and there you have it - Texas style worthy, great smoked meat that will definitely surprise all your friends and family!

Nutrition

Serving: 85.05g | Calories: 200kcal