Perfect Smoked Brisket Recipe

Smoked brisket is a cut of beef that’s slow-cooked over wood smoke for several hours until it’s tender, juicy, and full of deep, smoky flavor.

The brisket comes from the lower chest of the cow and has a good amount of fat and connective tissue, which breaks down beautifully during long, low cooking.

This is my go-to smoked brisket recipe—simple, reliable, and totally worth the wait.

Smoked brisket is a classic in Texas barbecue but loved by BBQ fans everywhere.

This smoked brisket recipe is simple, packed with flavor, and doesn’t need a big smoker setup or hard-to-find ingredients. If I can do it, so can you!

How To Make Smoked Brisket?

Recipe Overview

Smoked brisket is a slow-cooked beef recipe infused with bold spices and smoke flavor, perfect for weekend cookouts.

• Prep Time: 30 minutes
• Cook Time: 12 hours
• Resting Time: 1 hour
• Total Time: About 13 hours 30 minutes
• Cuisine: American BBQ
• Course: Main Course
• Difficulty: Easy to Medium
• Yield: Serves 15
• Calories: Approx. 550 per serving

Equipment You’ll Need

You don’t need a fancy smoker setup—just the basics:

• Smoker or charcoal grill with a lid
• Wood chips (hickory, oak, or apple work great)
• Large bowl
• Aluminum foil
• Sharp carving knife
• Baking sheet or tray
• Meat thermometer (optional, but helpful)

Ingredients

• 10 pounds beef brisket (or more if you’ve got a crowd)
• ¼ cup paprika
• ¼ cup white sugar
• ¼ cup ground cumin
• ¼ cup cayenne pepper
• ¼ cup brown sugar
• ¼ cup chili powder
• ¼ cup garlic powder
• ¼ cup onion powder
• ¼ cup kosher salt
• ¼ cup freshly cracked black pepper
• Wood chips, soaked in water for 30–60 minutes

Ingredient Notes

1. Beef Brisket: Look for one with a nice fat cap—this helps keep it juicy during smoking.

2. Spices: This dry rub is bold and balanced, giving your brisket that iconic BBQ crust.

3. Wood Chips: Soaking helps them smolder and not burn too fast. I rotate between hickory and applewood for different flavor vibes.

Instructions

1. Prep the Brisket

Pat the brisket dry with paper towels. This helps the rub stick better.

2. Mix the Rub

In a bowl, combine paprika, white sugar, cumin, cayenne, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.

3. Season the Brisket

Rub the spice mix generously all over the brisket—every inch. Let it sit at room temperature for about an hour so the flavors can soak in.

4. Prep the Smoker

Preheat your smoker to 225°F. Add soaked wood chips to the smoker box or directly onto the coals. Make sure the water pan is filled to keep things moist.

5. Smoke It Low and Slow

Place the brisket fat-side up on the smoker grate. Close the lid and smoke for about 1 to 1.5 hours per pound. Keep the smoker between 225–250°F.

6. Wrap (The Texas Crutch)

When the internal temp hits around 160°F, wrap the brisket in foil or butcher paper to power through the stall and keep it juicy.

7. Finish Smoking

Continue smoking until the internal temp hits 200–205°F. You’ll know it’s done when a probe or toothpick slides in like butter.

8. Rest the Brisket

Remove it from the smoker and let it rest, still wrapped, in a cooler or on a baking sheet for at least 1 hour.

9. Slice and Serve

Slice against the grain with a sharp knife and get ready for flavor heaven.

How To Slice Smoked Brisket?

Here’s a quick tip: slice the flat and the point separately, as their grains run differently. Cut against the grain in thin slices for tenderness in every bite.

Step 1: Let It Rest

Before slicing, let your brisket rest (still wrapped) for at least 1 hour after smoking. This helps the juices redistribute and keeps your meat moist.

Step 2: Place Brisket on a Large Cutting Board

Unwrap the brisket and place it on a large cutting board with a groove (to catch the juices). Position it with the fat cap facing up and the flat closest to you.

Step 3: Identify the Flat and the Point

1. The flat is the leaner, longer portion.

2. The point is the thicker, more marbled end.

They run at slightly different grain directions, so you’ll slice them a bit differently.

Step 4: Find the Grain

Look closely at the brisket and find the direction the muscle fibers (grain) run.

Step 5: Slice the Flat Against the Grain

1. Use a sharp slicing knife or carving knife.

2. Slice the flat into ¼-inch thick slices, going against the grain (perpendicular to the fibers).

3. This ensures the meat is tender, not chewy.

Step 6: Separate the Point

Once you’ve sliced most of the flat, you’ll reach the point. It usually sits at an angle under the flat.

Cut it off and rotate it to see the grain direction (it usually runs diagonally).

Step 7: Slice the Point Against the Grain

Just like the flat, slice the point against the grain into slightly thicker slices (about ⅜ to ½ inch), since it’s fattier and more forgiving.

Step 8: Serve and Enjoy!

Arrange the slices on a platter, drizzle with some juices, and serve!

Pro Tips:

• Use a reliable meat thermometer—don’t guess on temps!
• Resting is key for juiciness. Please don’t skip it.
• Flat = leaner part, Point = fattier, more flavorful—serve a mix for best results.

Nutrition (Per Serving)

• Calories: 550
• Protein: 40g
• Fat: 38g
• Carbs: 10g
• Fiber: 1g
• Sugar: 6g
• Sodium: 700mg

FAQ

Final Thoughts

I promise that once you try this smoked brisket, you’ll be hooked like I was. Let me know how yours turns out—leave a comment, shoot me a message,

or tag me on social! If you have questions, I’m happy to help troubleshoot or share more tips.