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A beef brisket on a board with some slices cut off, next to pickled onions, coleslaw and pickles
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How to make Smoked Brisket

This Smoked Brisket is tender, juicy, and packed with rich smoky flavor, featuring a flavorful bark and melt-in-your-mouth texture. With a simple seasoning blend and low-and-slow cooking method, this classic barbecue centerpiece is perfect for feeding a crowd at cookouts, holidays, and special gatherings.
Course Main Course
Cuisine American, North American, Southern, Texan
Keyword BBQ, Brisket, Comfort food, Grilling, Smoked
Prep Time 6 hours 10 minutes
Cook Time 11 hours
Resting time 1 hour
Total Time 18 hours 10 minutes
Servings 18

Ingredients

  • 1/2 brisket, about 6-8 pounds 2.7kg-3.6 kg
  • 2 tablespoons kosher salt
  • 1 tablespoons garlic powder
  • 2 teaspoons onion powder
  • ½ tablespoon coarse ground pepper
  • 1 teaspoon smoked paprika

Instructions

  • Trim excess fat of ¼ inch off the brisket and remove any silver skin from the flat muscle part.
  • In a small mixing bowl whisk together all the seasonings and then sprinkle and rub the seasoning mixture all over the brisket.
    A beef brisket before smoking with seasoning rub
  • Place the brisket on a large sheet of foil. Cover tightly in foil and let it sit in the fridge for at least 6 hours or up to 24 hours before smoking.
    A wrapped brisket in foil
  • When ready to smoke, remove the brisket from the fridge while you preheat your smoker to 225F (107 C).
  • Fill a small aluminum disposable or smoker safe container with water and place it on the smoker. This helps the inside of the smoker be less dry.
    A beef brisket in the smoker next to a container with water
  • Lay the unwrapped brisket right on the grates. Smoke for about 5-6 hours or until the brisket looks dark in color and reaches an internal temperature of 170 F (76C). After about 2 ½ -3 hours, start checking your meat. If your meat looks like it’s drying out, spritz it with water in a spray bottle every 30 minutes or so.
    A beef brisket cooking in the smoker grill
  • Once your brisket reaches 170F (76C), wrap it tightly in foil and smoke for an additional 6-7 hours or until the internal temperature reaches 205F-210F (96C-98C).
    Smoking the beef brisket on the grill
  • Remove the brisket from the smoker and let it rest in the foil for about 1 hour.
  • Remove the brisket from the foil after the resting time.
  • Slice the beef brisket against the grain to cut it into thin slices.
    Knife slicing into finished smoked brisket next to pickled onions
  • Serve the brisket with your choice of sides.
    A beef brisket on a board with some slices cut off, next to pickled onions, coleslaw and pickles

Notes

  • If you use normal table or sea salt, use 1 ½ tablespoons or your brisket will be way too salty.
  • This will take about 12 hours at least total time smoking.
  • There is a point in smoking meat that it stalls and the temperature takes a long time to increase at all. This is normal. Keep letting it smoke.
  • If you don’t let this rest at least an hour, all your hard work will be for nothing. It won’t be juicy and tender if you cut it too soon.