Smoked Brisket
Discover how to make tender, flavorful smoked brisket with expert tips, step-by-step instructions, and BBQ secrets. Perfect for backyard cookouts and Texas-style barbecue lovers.
Ingredients
- 1 whole brisket (packer cut, 10–14 lbs)
- Mustard or oil (binder)
- Rub (e.g., equal parts salt, black pepper, optional paprika, garlic powder)
Equipment:
- Smoker (offset, pellet, Kamado, etc.)
- Wood (oak, hickory, mesquite for strong flavor; fruitwoods for milder smoke)
- Meat thermometer
Instructions
- Trim the brisket: Remove excess fat, especially the hard fat and silver skin. Leave about ¼" of fat on the fat cap.
- Apply binder: Light coat of mustard or oil.
- Season generously with the rub on all sides.
- Preheat smoker to 225–250°F (107–121°C).
- Smoke fat side down (or up depending on your smoker type) for 6–8 hours or until the bark (crust) is formed and internal temp hits around 165°F (74°C).
- Wrap in butcher paper or foil (“Texas Crutch”) to retain moisture.
- Continue smoking until the brisket reaches an internal temp of 200–205°F (93–96°C).
- Rest in a cooler or oven (off) for 1–2 hours before slicing.
Pro Tips:
- “Probe tender” is key: When a probe slides in like butter, it’s done.
- Resting is non-negotiable: It allows juices to redistribute.
- Slice against the grain: Always for maximum tenderness.