How To Smoke A Brisket (Step by Step)

First, let me introduce our guest chef, Bob Goodman. Bob is not actually a chef, but he is an avid, passionate meat smoker. I trust him implicitly with gathering the best information out there. Why? Because Bob is a nuclear engineer who relishes research, science and detail – not just in theory, but in practice. He’s experimented with briskets for a long time and recently threw a smoked brisket party with his wife, Faygie, to share an amazing feast. 

Bob patiently helped me break down the steps and critical information, including the equipment needed, in laymen’s language. I am an avid griller, but I knew nothing about how to smoke a brisket in a smoker. Now I do.

There is no one way to smoke a brisket. All I know is that this way works. Rave reviews from 24 guests. 

Bottom line: The smoked cooking method does take some practice and trial and error to achieve the tastes you want. And smoking brisket is a long process. But if you’re patient, the end result will be a mouthwatering, smoky, delicious, juicy brisket. 

Buy the right brisket

Best brisket grade: Try to buy at least the Choice cut of brisket (AAA in Canada). Prime is even better. American Wagyu even better. The more marbled, the more exceptional and Wagyu beef has that in spades (although considerably more expensive). Find more details in this video by Aaron Franklin on buying and preparing a smoked brisket. 

Brisket cuts: Experts suggest buying a whole packer brisket which includes both the fattier point part (also called the Deckle) and the leaner flat part. I’m a fat loving gal so I much prefer the juicier softer textured point. It’s all personal preference. For the brisket party, we all chipped in to buy two Wagyu briskets, one 14 pounds/6.35 kg, the other 16 pounds/7.26 kg. 

Trim and season the brisket (night before)

How to trim brisket: A full brisket comes with a heavy layer of fat. Trim the excess fat (with a sharp boning knife if you have one) leaving about 1/4 inch/0.63 cm. This will allow the smoke to penetrate and add a level of moisture and flavor. There’s a big chunk of fat between the point and the flat part of the brisket – the fat cap. You can cut that out. Trimming can take 20-30 minutes.

How to season brisket: Bob and many experts believe the flavor of the beef should speak for itself so seasoning should be kept simple and light. Salt and pepper are the key. Garlic powder and onion powder are optional. Bob uses some of both. It is not necessary to inject the meat with broth as they do in competitions. Season the entire brisket the evening before smoking and keep the brisket in the fridge overnight, uncovered. 

Tip: To help with more even cooking, bring the brisket to room temperature by setting it on the counter. 

Prepare the smoker and brisket for cooking (early next morning)

Equipment needed

Smoker

• Follow the directions on your smoker to prepare for smoking. The smoker can take up to 45 minutes to heat to the desired temperature of 250F/121C.
• Bob uses a heavy cast iron Broil King Smoke XL Offset Smoker. Pros call this an “Offset Stick Burner”. Bob prefers this type of smoker because of the heavy nature of the metal that holds the heat and maintains the temperature much steadier.
• Electric pellet smokers are more convenient as they have temperature controls, but the temperatures don’t stay as steady. Maintaining a steady cooking temperature is very important. 
• Tip: Here’s a good article on how to season a charcoal grill in 10 easy steps. 

Briquettes and Wood

• You will need 1-2 bags of charcoal briquettes to create the heat source if using an offset stick burner smoker and wood to create the smoke flavor.
• Tip: Use wood chips of oak, cherry, apple, maple or hickory wood for flavor. Don’t use mesquite because it’s to overpowering for this purpose. And do not soak the wood. 

Probes

• You will need to set up your probes to monitor the temperature of the smoker and the brisket. Ideally, the probes will have cables that can come out of the smoker, allowing you to keep the lid closed as much as possible.
• Typically the heat monitor that is attached to a smoker is not accurate. The best way to is use a temperature probe that can be clipped just above the grate to monitor the temperature of the smoker. 
• If you don’t have a probe with cables to monitor the meat temperature, you can use an instant read thermometer.

Smoke the brisket (cooking step 1)

Smoking the brisket is the longest part of the process – about  5-7 hours depending on the size of your brisket. Bob suggests inviting people over to keep you company and indulge in a bourbon or two while you fuss with the smoker. 

Smoking Tips

• Place the brisket fat side down on the grate in the smoker to create a barrier between the fire and the meat. (some say this doesn’t matter)
• Try not to open and close the lid on the smoker too often because the smoker temperature will lower quickly. 
• SHORTCUT: The brisket will be fully cooked at 195F-205F. To reduce the total cooking time (by up to several hours), Bob suggests using the Texas Crutch (“wrap”) method. This means taking the brisket off the smoker when partially cooked, wrapping it in foil and finishing it in the oven. Instead of the oven, you can continue cooking in the smoker. Just increase the smoker temp to 300F and place the wrapped brisket back in the smoker until it reaches 195F. Bob uses the Texas Crutch/oven method because, by then, he needs to rest and not fuss anymore!

Smoking process

• add 2-3 chunks of wood every 30-45 minutes, depending on how smoky you want your brisket;
• spray the brisket with apple juice (optional) to keep the surface moist and allow better smoke absorption;
• monitor the smoker temperature probe to maintain the heat between 230F and 250F (110-121C), adding charcoal briquettes as needed and opening and closing the dampers as needed. 
• monitor the meat temperature with a probe (or instant read thermometer). 

Transfer the brisket to oven (cooking step 2)

Using the suggested Texas Crutch method to shorten the cooking time, remove the brisket when its temperature “stalls”. This is when the internal temperature of the meat stays steady for a long time and no longer rises, typically somewhere between 150F and 160F (65.6-71C) depending on the meat.

Wrap brisket tightly in foil or good quality pink butcher paper, then transfer it to a roasting pan to a 300F/149C oven to cook for about 3 hours, letting the fat fully render.

Rest the brisket

Very important! Let the brisket rest for an hour (or if large, for 90 minutes), wrapped in foil, ideally in a cooler to maintain its temperature and allow the juices to return to the center of the meat. The cooler will keep the smoked beef brisket hot for 5-6 hours if needed.

Tip: If you don’t have a cooler, let it sit on the counter, well covered in foil for 60-90 minutes.

Slice and dig in

Time for the big reveal! Place the brisket on a cutting board and slice it across (perpendicular to) the grain into 1/4-1/2 inch thick slices.

You can slice off the fattier point section first and cut that separately if you prefer. You will notice a beautiful pink smoke ring around the edges. Now you know how to smoke a brisket in a smoker. Time to dig in and enjoy the best smoked brisket ever!

Love smoky food but don’t have a smoker?

If you don’t have a smoker, try these recipes that get a wood smoked flavor from cedar planks. Admittedly, not the same as using a smoker, but still delicious in a fraction of the time and effort. 

• Canadian maple cedar plank salmon
• cedar planked chicken (flattened or spatchcock)
• cedar planked grilled whole chicken
• smoked chicken thighs