Whole Smoked Brisket Recipe

Prepare the Brisket

Trim excess fat from the brisket, leaving about a 1/4 inch layer for flavor and moisture.

Make the Rub

In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix until well blended.

Apply Mustard

Spread mustard evenly over the brisket to help the rub adhere.

Apply the Rub

Generously apply the rub mixture over the entire surface of the brisket, pressing it in gently.

Preheat the Smoker

Preheat your smoker to 225°F (107°C) using your choice of wood (oak, hickory, or mesquite are great options).

Smoke the Brisket

Place the brisket in the smoker fat side up. Smoke for about 1 to 1.5 hours per pound until the internal temperature reaches 195°F - 205°F (90°C - 96°C).

Rest the Brisket

Once done, remove the brisket from the smoker and wrap it in butcher paper or foil. Let it rest for at least 1 hour before slicing.

Slice and Serve

Slice the brisket against the grain and serve with your favorite sides.