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The Ultimate Guide to Smoking Brisket

A comprehensive recipe for perfectly smoked brisket, featuring a flavorful rub and a slow smoking process that yields tender, juicy meat.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Brisket
  • 4 pounds Brisket Flat cut preferred
Rub
  • 2 tablespoons Paprika
  • 1 tablespoon Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Cayenne Pepper Adjust for heat preference
  • 1 teaspoon Salt
Wood Chips
  • 2 cups Hickory or Oak Wood Chips Soaked in water for at least 30 minutes

Method
 

Preparation
  1. Trim excess fat from the brisket, leaving about 1/4 inch for flavor.
  2. Mix all rub ingredients in a bowl and apply generously to the brisket.
  3. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking
  1. Preheat the smoker to 225°F (107°C).
  2. Add soaked wood chips to the smoker.
  3. Place the brisket on the smoker grates, fat side up.
  4. Smoke the brisket for about 1 hour per pound, or until it reaches an internal temperature of 195°F (90°C).
  5. Wrap the brisket in aluminum foil when it reaches 160°F (71°C) to retain moisture.
Resting and Serving
  1. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
  2. Slice against the grain and serve with your favorite BBQ sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgSugar: 2gCalcium: 2mgIron: 15mg

Notes

For best results, use a meat thermometer to monitor the internal temperature of the brisket.

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