Smoked Brisket Recipe

Trim

Trim excess hard fat from the brisket, leaving about 1/4 inch of fat cap to protect meat during the long smoke. Remove any silver skin and large loose connective tissue so rub can adhere evenly.

Bind

Pat the brisket dry with paper towels. Lightly coat the entire surface of the brisket with the yellow mustard — this acts only as a binder and will not flavor the final product significantly.

Season

In a small bowl combine kosher salt, coarse black pepper, and garlic powder. Evenly apply the dry rub to all sides of the brisket, pressing to adhere. Ensure edges and the fatty cap are well seasoned. Let rest at room temperature for 30–60 minutes or refrigerate overnight for deeper penetration (if refrigerating, remove and come to room temperature for 1 hour before smoking).

Prepare smoker

Preheat smoker to a steady 225°F (107°C). Fill the smoker's water pan with 1 quart of water to help stabilize temperature and add humidity. Add 4 cups of your chosen smoking wood (oak, hickory, or pecan) to the smoker's fuel source according to manufacturer instructions.

Start the smoke

Place the brisket fat-side up on the smoker grate, fat toward the heat source if your smoker has offset heat so the fat renders over the meat. Insert a reliable instant-read or probe thermometer into the thickest part of the flat, avoiding fat pockets or bone.

Smoke low and slow

Maintain smoker temperature at 225°F (107°C). Smoke the brisket until the internal temperature reaches 155–165°F (68–74°C). This typically takes about 5–7 hours for a 6 lb brisket, but time varies. Monitor smoke and temperature; replenish wood/charcoal as needed.

Spritz or rest (optional)

Every 60–90 minutes during the smoke you may spritz the brisket with a few tablespoons of beef broth or water to maintain surface moisture and help bark development. This step is optional and should be light to avoid cooling the smoker significantly.

Texas crutch (optional)

When the brisket hits the stall (often around 150–165°F and when temperature plateaus), you may wrap it tightly in butcher paper (preferred) or heavy-duty aluminum foil with 1/2 cup beef broth inside to speed cook and retain moisture. Return to smoker and continue until the internal temperature reaches 195–203°F (90–95°C), where the meat becomes tender. Wrapping will soften the bark slightly; unwrapped brisket gives firmer bark.

Probe for doneness

Check doneness by inserting a probe or skewer into the point; it should slide in with little to no resistance (similar to room-temperature butter). Target 200–203°F for most briskets; if the probe meets resistance, continue cooking and check every 15–30 minutes.

Rest

Once done, remove the brisket from the smoker. If wrapped, keep wrapped. Place the brisket in a cooler or an insulated container and rest for at least 1 hour (up to 2 hours). This allows juices to redistribute and makes slicing easier.

Slice

Unwrap the brisket and reserve any accumulated juices. Identify the grain direction of the flat and point. Using a sharp slicing knife, trim any excess fat if desired. Slice the brisket across the grain into 1/4-inch to 1/2-inch thick slices for the flat; the point can be sliced thicker or chopped for serving.

Serve

Arrange sliced brisket on a platter. Spoon reserved au jus or drippings over slices or serve on the side. Offer pickles and sliced white onion as optional accompaniments. Leftovers keep well refrigerated and are excellent reheated gently with a splash of beef broth.