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Smoked brisket being sliced on a cutting board, revealing its juicy interior.

Smoked Beef Brisket

Georgina Smith
This recipe showcases how to prepare a succulent smoked beef brisket using a slow, methodical smoking process. With a rich smoky flavor, this dish is perfect for gatherings and backyard BBQs.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Main Course
Cuisine American, Barbecue
Servings 6 people
Calories 450 kcal

Equipment

  • Smoker
  • Wood chips (hickory, mesquite, or applewood)
  • Meat thermometer
  • Water pan
  • Knife for trimming fat
  • Cutting board
  • Spray bottle (optional, for apple juice or vinegar)
  • Aluminum foil (optional)

Ingredients

  • 6 lb beef brisket trimmed, with a thin fat cap left on
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Wood chips hickory or mesquite for strong smoke flavor
  • Apple juice or vinegar optional, for misting

Instructions
 

  • Prep the brisket: Trim excess fat from the brisket, leaving a thin fat cap to maintain moisture and flavor.
    A large beef brisket on a cutting board with a chef trimming excess fat, leaving a thin fat cap. A bowl of mixed seasonings is placed nearby.
  • Season the brisket: Mix salt, pepper, paprika, garlic powder, and onion powder in a bowl. Rub the brisket generously with the seasoning, covering all sides. Let it rest for at least 1 hour, or refrigerate overnight for deeper flavor.
    Hands rubbing a seasoning mix of salt, pepper, paprika, garlic powder, and onion powder onto a beef brisket on a wooden board.
  • Prepare the smoker: Preheat your smoker to 225°F (107°C). Add your choice of wood chips (hickory or mesquite for a stronger flavor). Set up the water pan to help regulate moisture.
    A smoker grill outdoors with smoke rising. The lid is slightly open, showing a water pan and wood chips inside. The temperature gauge reads 225°F.
  • Smoke the brisket: Place the brisket in the smoker, fat side up. Close the smoker and cook at 225°F for approximately 6-8 hours, or until the internal temperature reaches 165°F (74°C).
    A seasoned beef brisket placed fat side up on the smoker rack, surrounded by smoke with wood chips glowing underneath.
  • Mist for moisture (optional): Every 2-3 hours, mist the brisket with apple juice or vinegar to maintain moisture and enhance flavor.
    A person misting the smoking beef brisket with a spray bottle of apple juice or vinegar inside the smoker, with smoke rising from the meat.
  • Wrap the brisket (optional): When the brisket reaches 165°F, wrap it tightly in aluminum foil (the "Texas crutch") to retain moisture and speed up the cooking process. Return it to the smoker.
    Hands wrapping the dark, crusty brisket in aluminum foil, preparing it for the final stage of cooking. The smoker is visible in the background.
  • Finish the brisket: Continue smoking until the internal temperature reaches 203°F (95°C), approximately 2-4 hours more.
    A wrapped brisket inside the smoker, with smoke swirling around and a thermometer inserted into the foil showing a temperature near 203°F.
  • Rest the brisket: Remove the brisket from the smoker and let it rest, wrapped in foil, for 30 minutes to 1 hour. This allows the juices to redistribute.
    A smoked brisket wrapped in foil resting on a cutting board, slightly unwrapped to reveal the bark. Kitchen utensils are placed nearby.
  • Slice and serve: Slice the brisket against the grain and serve immediately.
    Sliced beef brisket with visible smoke rings on a wooden board. A person slices the brisket against the grain, ready to serve with side dishes in the background.

Notes

  • The "Texas crutch" (wrapping in foil) helps speed up the cooking process and retain moisture, but it’s optional if you prefer a firmer bark on the brisket.
  • Start with hickory wood for a strong, smoky flavor or applewood for a lighter, sweeter smoke.
  • If you don't have a spray bottle, use a basting brush to apply apple juice or vinegar every few hours to maintain moisture.
  • Always let the brisket rest after cooking to lock in the juices before slicing.
  • Keep the smoker's temperature consistent to avoid drying out the brisket.
  • Make sure to slice the brisket against the grain for the most tender bite.
Keyword barbecue beef, beef brisket, smoked brisket, smoked meat, smoker recipes
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