Smoked Beef Brisket Recipe

Trim and prepare

Trim excess fat from the brisket leaving a uniform 1/4-inch fat cap. Remove any large hard pieces of fat and the silver skin. Pat the brisket dry with paper towels.

Make the rub

In a bowl, combine kosher salt, coarse black pepper, paprika, granulated garlic, granulated onion, brown sugar, and cayenne (if using). Mix thoroughly until evenly blended.

Season brisket

Evenly coat the brisket with a light layer of water or yellow mustard to help the rub adhere (optional). Apply the rub liberally on all sides, pressing it into the meat so it forms an even crust. Let the brisket sit at room temperature for 30–60 minutes while you prepare the smoker (or refrigerate overnight for deeper flavor).

Preheat smoker

Preheat your smoker to 225°F (107°C) using a combination of charcoal and your preferred smoking wood (oak, hickory, post oak, or mesquite). Stabilize temperature before placing brisket in the smoker.

Place brisket on smoker

Put the brisket fat-side up on the smoker grate (or fat-side down depending on heat source orientation) with the thicker point end toward the hotter zone. Insert a probe thermometer into the thickest part of the point, avoiding fat pockets.

Smoke until stall

Smoke the brisket at 225°F (107°C) until internal temperature reaches 150–160°F (66–71°C). This typically takes 4–6 hours depending on size. Every 45–60 minutes you may spritz the brisket with the mop/spritz mixture: combine apple cider vinegar, apple juice, water, and Worcestershire, pour into a spray bottle, and lightly mist the brisket to maintain moisture and add flavor.

Wrap brisket

When the brisket hits the stall around 150–160°F, remove it from the smoker and place it on a double layer of heavy-duty foil or butcher paper. Dot the brisket with the softened butter and pour the 1/2 cup beef broth or reserved drippings over the meat. Wrap tightly to create a sealed packet (butcher paper can be wrapped a bit more loosely to allow some breathability). Return the wrapped brisket to the smoker.

Continue cooking

Cook the wrapped brisket at 225°F (107°C) until the internal temperature reaches 200–203°F (93–95°C) or until a probe slides into the meat with little resistance (the 'probe tender' test). This usually takes an additional 3–6 hours depending on size.

Rest the brisket

Remove the wrapped brisket from the smoker and let it rest for at least 1 hour undisturbed. For maximum juiciness, place the wrapped brisket in a cooler or insulated container and allow to rest 1–2 hours.

Slice and serve

Unwrap the brisket and carefully pour any collected juices into a container. If desired, mix with barbecue sauce or adjust with additional beef broth. Separate the point from the flat by cutting along the natural seam. Slice the flat thinly against the grain; slice the point into thicker pieces or shred. Serve with brisket juices or sauce on the side.