Smoked Beef Brisket Recipe

Trim the brisket

Remove the brisket from the refrigerator and pat dry with paper towels. Using a sharp boning or chef's knife, trim excess silver skin and hard fat from the fat cap, leaving about 1/4 inch of fat for flavor and moisture. Trim any excessively thin edges so the meat cooks evenly.

Mix the rub

Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, and mustard powder in a bowl. Stir thoroughly to evenly distribute the spices.

Optional: Prepare injection

If using, whisk together beef broth, apple juice, Worcestershire sauce, salt, and pepper until dissolved. Draw into a meat injector and set aside.

If injecting, inject the brisket evenly across the flat and point with the prepared injection solution. Insert the needle into several spots and slowly inject while withdrawing to distribute moisture (about 8–12 injections for a 5 lb brisket).

Generously apply the rub to all sides of the brisket. Pat the rub into the meat so it adheres. Let the seasoned brisket sit at room temperature for 30–45 minutes while you prepare the smoker (do not exceed 2 hours).

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Use a mix of hardwoods such as oak, hickory, or post oak; you may add fruitwood like apple for a milder, sweeter smoke. Ensure you have enough fuel for several hours.

Place brisket on smoker

Position the brisket fat-side up (or fat-side down if your smoker's heat source is from above) on the smoker grate. Insert a reliable probe thermometer into the thickest part of the flat, avoiding fat pockets and bone. Close the lid/door and maintain 225°F.

Smoke until stall

Smoke the brisket until the internal temperature reaches about 155–165°F (68–74°C). This typically takes roughly 4–6 hours for a 5 lb brisket but will vary. Every 45–60 minutes, optionally spritz the brisket with the mop/spritz mixture to maintain surface moisture and build bark. Avoid opening too frequently to maintain temperature stability.

When the brisket hits the stall (usually around 155–165°F and internal temperature plateau), remove it briefly and wrap tightly in butcher paper or heavy-duty aluminum foil. If using paper, wrap seam-side down to help protect the bark. Before sealing, optionally add 1–2 tablespoons of melted unsalted butter to the meat surface for added richness.

Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C). This can take an additional 2–4 hours depending on size and smoker efficiency. Monitor temperature with the probe.

Once the brisket reaches 200–203°F and probe-sticky tenderness (the probe should slide in with very little resistance), remove it from the smoker. Keep it wrapped and place it in a cooler or insulated container to rest for at least 1 hour, up to 3 hours. This resting period lets juices redistribute and makes slicing easier.

After resting, unwrap the brisket and reserve any accumulated juices. Place the brisket on a cutting board. Identify the point and the flat: the grain runs differently in each. Slice the flat against the grain into 1/4 inch to 1/2 inch thick slices. For the point, you can slice across the grain or pull/shred for burnt ends.

Serve warm, optionally spooning a little of the reserved juice over slices. For burnt ends, cube the point, toss with barbecue sauce, and return to the smoker or oven briefly to caramelize.