Best Smoked Beef Brisket Recipe

Best Smoked Beef Brisket Recipe

Smoking a beef brisket is a culinary adventure that results in tender, juicy, and flavorful meat that BBQ enthusiasts crave. To achieve BBQ perfection, it’s essential to have a tried-and-true recipe that combines the right techniques, seasonings, and cooking times. In this article, we will share the best smoked beef brisket recipe that will have your taste buds dancing with delight.


  • 1 whole beef brisket (10-12 pounds)
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Wood chips or chunks (such as oak, hickory, or a combination)
Best Smoked Beef Brisket Recipe


1. Preparing the Brisket:
  • Start by trimming any excess fat from the brisket, leaving a thin layer for flavor and moisture.
  • In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a flavorful rub.
  • Generously coat the entire brisket with the rub, ensuring an even distribution on all sides. Let the brisket sit at room temperature for about 30 minutes to allow the flavors to penetrate.

2. Preparing the Smoker:

  • Preheat your smoker to a temperature range of 225°F to 250°F (107°C to 121°C). 

3. Smoking the Brisket:

  • Place the seasoned brisket on the smoker grates, fat side up, and close the lid.
  • Add wood chips or chunks to the smoker box or directly onto the charcoal to create a steady stream of smoke.
  • Allow the brisket to smoke undisturbed for several hours, maintaining the temperature and replenishing the wood chips as needed.
  • During the smoking process, you may encounter the “stall” phase where the internal temperature plateaus. Simply let the brisket continue cooking until it reaches the desired tenderness.

4. Monitoring and Testing for Doneness:

  • After about 6-8 hours of smoking, start monitoring the internal temperature of the brisket using a meat thermometer.
  • The brisket is typically considered done when the internal temperature reaches around 195°F to 205°F (90°C to 96°C).
  • However, the true indicator of doneness is tenderness. Insert a probe or fork into the meat, and if it slides in easily with little resistance and the brisket feels tender when gently squeezed, it’s ready to be removed from the smoker.

5. Resting and Slicing:

  • Carefully remove it from the smoker and place it on a cutting board.
  • Tent the brisket loosely with foil and let it rest for at least 30 minutes to allow the juices to redistribute and the flavors to intensify.

6. Serving and Enjoying:

  • Serve the smoked beef brisket with your favorite BBQ sauce, pickles, and sides such as coleslaw, cornbread, or baked beans.
  • Sit back, savor the smoky aroma, and indulge in the tantalizing flavors of your perfectly smoked beef brisket.

Smoking a beef brisket to perfection requires a winning combination of the right ingredients, techniques, and patience. By following this tried-and-true recipe, you’ll unlock the secrets to creating a mouthwatering smoked beef brisket that will leave your guests raving. So fire up your smoker, embrace the art of low and slow cooking, and elevate your BBQ game with this ultimate smoked beef brisket recipe that is sure to impress even the most discerning palates.

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