Go Back
–+ servings
smoked brisket on platter
Print Recipe Pin
5 from 12 votes

How To Smoke A Brisket

How to smoke a brisket in a smoker includes all the best research, experience and tips by guest chef Bob to get you to a tender, mouth watering smoked brisket. We included a great shortcut and step by step instructions that even a novice can follow. 
Prep Time20 minutes
Cook Time9 hours
Marinating, heating and resting times13 hours 40 minutes
Total Time23 hours
Course: Main Course
Cuisine: American
Servings (change as needed): 18
Author: Cheryl Avrich

Ingredients

  • 15 pounds (6.8 kg) whole brisket, Note 1 (includes both point and flat portions)
  • kosher salt and freshly ground pepper
  • optional: garlic powder, onion powder
  • optional: apple juice in a spray bottle

Instructions

  • TRIM THE FAT (the night before serving): Trim fat off brisket using a boning knife if you have one, leaving about 1/4 inch/0.64 cm of fat on top side. Cut out most of the fat cap in the crease where the two sections of muscle (the point and the flat) are attached.
  • SEASON BRISKET (the night before serving): Season all sides of brisket evenly with salt and black pepper (and onion and/or garlic powder if using). No need to season too heavily. Place in pan. Refrigerate overnight.
  • BRING BRISKET TO ROOM TEMPERATURE (early morning on day of serving): Sit brisket on counter for 45-60 minutes.
  • PREPARE SMOKER (early morning on day of serving): Heat smoker to 250F using charcoal briquettes. Add chunks of dry wood to build smoke flavor. Set up probes (see Equipment above) to monitor temperature of smoker and brisket: Clip grating probe to sit just above smoker grate; and insert meat probe into thickest part of brisket. Place pan of water under smoker grating to keep meat from drying out.
  • SMOKE BRISKET (for 5-8 hours) until temperature of meat reaches 150F/65C (or up to 160F/71C) as per reading on probe or instant meat thermometer. During this time, you will need to:
    >add 2-3 chunks of wood about every 30-45 minutes (when you no longer see smoke coming out of smoker chimney), depending on how smoky you want your brisket;
    >spray brisket with apple juice (optional) to keep surface moist and allow better smoke absorption;
    >monitor smoker temperature probe to maintain heat between 230F and 250F (110-121C), adding charcoal briquettes as needed and opening and closing dampers as needed. The important thing is not to open the lid to often as this will lower the temperature of the smoker.
    >monitor meat temperature with a probe. When temperature of meat "stalls" (no longer rises for a while), typically between 150F and 160F (65-71C), it is time to transfer brisket to oven.
  • TRANSFER BRISKET TO OVEN: Preheat oven to 300F/149C. Remove brisket from smoker when it "stalls" i.e. no longer rises after some time (usually 150F-160F/(65-71C)), cover tightly in foil or good quality butcher paper, place in large pan and put in oven. Finishing cooking brisket in oven until internal temperature of meat reaches 195-200F (93C). This could take 2-3 hours. At this point the fat will be fully rendered and the connective tissue broken down. A knife should be able to slide into the meat easily without resistance.
  • REST AND SLICE BRISKET: Remove from oven and place, covered in a cooler or on counter to rest for 60-90 minutes. Unwrap and place brisket on cutting board. Slice into 1/4-1/2 inch/0.63-1.27 cm) thick slices against the grain. Serve with juices from meat. Or use juices to make a sauce.

Notes

  1. What type of brisket to buy: 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 (although Wagyu is considerably more expensive). Find more details in this video by Aaron Franklin on buying and preparing a smoked brisket. 
  2. Make Ahead:
    • The brisket can be made up to 5-6 hours ahead and kept warm, covered in foil (in an a 170F/77C oven) or in a cooler.
    • Alternatively, the brisket can be made a few days ahead, sliced and served cold in sandwiches.
    • Or, warmed in a 325F/163C oven with BBQ sauce or original juices from the meat for 20 minutes (if not sliced, it can take an hour or so). The internal temperature should be about 140F/60C. 
 
Nutrition values are estimates based on generous portions of just under 1 pound/0.45 kg uncooked brisket per person. 
Calories: 586kcal | Protein: 78g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 234mg | Sodium: 686mg | Potassium: 1247mg | Calcium: 19mg | Iron: 7mg