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Smoked Beef Brisket


Smoked Beef Brisket



Smoked beef brisket is a beloved barbecue staple known for its tender, juicy texture and rich, smoky

flavor. This recipe walks you through the process of preparing and smoking a beef brisket to

perfection. Whether you’re a seasoned pitmaster or a beginner looking to impress, this smoked

brisket will be a crowd-pleaser at any gathering.




1 whole beef brisket (10-12 pounds)

1/4 cup yellow mustard (for slathering)

1/4 cup Worcestershire sauce (for slathering)

1/4 cup coarse kosher salt


1/4 cup coarse ground black pepper

1/4 cup paprika

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cayenne pepper (optional, for extra heat)


Wood chips or chunks (oak, hickory, or pecan preferred)

Aluminum foil or butcher paper

Smoked Beef Brisket

Smoked Beef Brisket new york times recipes





Start by trimming the brisket. Remove any excess fat, leaving about 1/4 inch of fat cap to keep the

meat moist during smoking.

Mix the yellow mustard and Worcestershire sauce together. This mixture will help the dry rub adhere

to the brisket and add additional flavor.

Slather the mustard and Worcestershire sauce mixture all over the brisket, covering all sides.


In a bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne

pepper (if using).

Generously season the brisket with the dry rub mixture, ensuring an even coating on all sides. Let the


brisket sit at room temperature while you prepare the smoker.


Preheat your smoker to 225°F (107°C). Add your preferred wood chips or chunks for smoke flavor.

Place the brisket fat-side up on the smoker grates. Close the lid and smoke the brisket for

approximately 6-8 hours, or until the internal temperature reaches around 165°F (74°C).


Once the brisket reaches 165°F (74°C), remove it from the smoker and wrap it tightly in aluminum foil

or butcher paper. This step, known as the “Texas Crutch,” helps to retain moisture and speed up the

cooking process.

Return the wrapped brisket to the smoker and continue cooking until the internal temperature

reaches 195-203°F (90-95°C). This can take an additional 4-6 hours.


Once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest,

still wrapped, in a cooler or insulated container for at least 1 hour. This resting period allows the juices

to redistribute, ensuring a moist and tender brisket.

Slicing and Serving:

After resting, unwrap the brisket and place it on a cutting board. Slice the brisket against the grain

into 1/4-inch thick slices.

Serve the brisket slices with your favorite barbecue sauce, pickles, and bread or buns.



Smoking a beef brisket to perfection requires patience and attention to detail, but the end result is

well worth the effort. The smoky, tender, and flavorful meat will be the star of any barbecue gathering.

Enjoy your delicious smoked brisket with family and friends, and savor the compliments that are sure

to come your way.

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