Smoked Brisket Recipe

slices of juicy smoked brisket arrayed on a wooden cutting board

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A mouthwatering smoked brisket recipe is one of the best parts of a backyard barbecue. Treat yourself to this tender, flavorful dish as a sandwich or served along side your favorite cookout sides.

Prep Time25

Cook Time12

Rest Time1

Total Time13 25

Course: Dinner, Entree, Main Course, Meat

Cuisine: American

Servings:

Calories: 469kcal

Author: Meaghan @ 4 Sons R Us

Equipment

peach butcher paper

Ingredients

1 8 lb brisket
seasoning rub use your favorite

US Customary - Metric

Instructions

Rinse the brisket with cool water, and then pat dry with paper towels.
Using your hands, add plenty of your favorite rub style seasoning blend and literally rub it in all over, top bottom sides, etc. Make sure the outsides got a good even coating.
Lay the prepared brisket, fat side up, on an overly large sheet of peach butcher paper. Wrap it up and then fold ends over to close.
Smoke the brisket at 225° for 12 hours.
When done, carefully remove the wrapped brisket from the smoker (juice will be HOT), and transfer it to a waiting platter or pan. Let it rest for a full hour.
Carefully unwrap the brisket and transfer it to a clean cutting board.
Using an electric knife or very sharp blade, thinly slice the brisket and serve.

Notes

For larger briskets, around 12-15 pounds, the smoke time will be around 18 hours.
195 degrees is the safe temp for a brisket to be considered done, but it will continue to cook after you remove it from the smoker and may even increase up to 10 degrees, so keep in mind so you don't have over-done meat.
Make sure the membrane has been removed before cooking- some briskets will be sold with it already removed, others will not- so always check for yourself.
For extra flavor you can also inject the meat with your favorite marinade to really make it pop. I've even used flavored bourbon before and it was awesome!
Often when smoking meat, you can't really go wrong with your choice of wood chips, but brisket's a little different. You don't want the meat itself to take on a sweet flavor, which can happen with chips like apple, cherry, or peach when used by themselves. Instead, combine one of these with a stronger flavored wood chip like hickory, mesquite, or even pecan.

Nutrition