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Smoke Brisket

This smoked brisket features a bold, smoky crust and tender, juicy meat that melts in your mouth.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 5-7 pound whole brisket
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Wood chips for smoking

Equipment

  • Smoker or grill with lid
  • Meat thermometer
  • Wood chips or chunks (hickory or oak)
  • Aluminum foil
  • Sharp knife
  • Cutting board

Method
 

  1. Trim excess fat from the brisket, leaving about a 1/4-inch layer for flavor.
  2. Season the brisket all over with kosher salt, ground black pepper, garlic powder, and onion powder.
  3. Preheat the smoker to 225°F and prepare the wood chips (hickory or oak).
  4. Place the brisket fat side up on the smoker grates to allow the fat to baste the meat.
  5. Smoke the brisket for 10-12 hours, or until it reaches an internal temperature of 195-205°F.
  6. If the brisket reaches 165°F and is taking too long, wrap it in aluminum foil to speed up cooking and retain moisture.
  7. Remove the brisket from the smoker and let it rest, covered with foil, for at least 30 minutes to allow juices to redistribute.
  8. Slice the brisket against the grain using a sharp knife and serve with your favorite sides.

Notes

Leftovers are perfect for sandwiches or tacos and the brisket can be stored refrigerated for up to four days or frozen for three months.