Print Recipe
Smoked Beef Brisket
This smoked beef brisket is tender, deeply flavorful, and perfect for feeding a crowd. A simple seasoning blend of kosher salt, coarse black pepper, garlic powder, and a sweet and spicy rub lets the beef remain the star while building a savory bark during the long smoke. Cooked low and slow over indirect heat, the brisket becomes rich, smoky, and easy to slice when rested properly. Serve it as the main dish with potato salad, baked beans, coleslaw, or your favorite barbecue sides. Leftover slices are also excellent tucked into brisket sandwiches with barbecue sauce and dill pickles or served in warm tortillas for beef brisket street tacos.
Course: Entrée
Cuisine: American
Servings: 18
Ingredients
- 1 (12-14 lb.) whole beef brisket
- 2 T. coarse kosher salt
- 2 T. coarse ground black pepper
- 2 T. garlic powder
- 1/3 c. Dan’s Sweet & Spicy Rub or your favorite rub
Instructions
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Keep the brisket refrigerated until you are ready to trim it. A cold brisket is firmer and much easier to handle, especially when removing fat and shaping the meat. Place the brisket on your work surface with the point end underneath. Remove any silver skin or thick excess fat from the flat muscle. Trim the large crescent-shaped fat section until there is a smooth transition between the point and the flat. Cut away loose pieces of meat or fat from the point, then square the edges and ends of the flat so the brisket cooks more evenly. Turn the brisket over and trim the top fat cap to about 1/4 inch thick across the surface.
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In a small bowl, stir together the coarse kosher salt, coarse ground black pepper, and garlic powder. Sprinkle this mixture evenly over all sides of the brisket, making sure the edges are seasoned as well. Follow with Dan’s Sweet & Spicy Rub or your favorite barbecue rub, coating the entire brisket in an even layer. The seasoning should cover the meat well without forming heavy clumps. This simple dry seasoning helps create the flavorful bark that makes smoked brisket so satisfying.
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Preheat the smoker to 225 degrees using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing the main heat source. The point is the thicker section of the brisket, so it can handle a little more heat during the long cook. Close the lid and smoke the brisket until an internal thermometer inserted into the meat reads 165 degrees. This stage usually takes around 8 hours, depending on the size of the brisket and the consistency of the smoker temperature.
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Prepare a large work surface and roll out a generous piece of butcher paper or foil. Set the brisket in the center. Wrap it tightly by folding the edges over one another to create a secure, leakproof seal all the way around the meat. A tight wrap helps hold in moisture while the brisket continues to cook. Return the wrapped brisket to the smoker with the seam side down. The weight of the brisket will help press the wrap closed and keep the edges snug.
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Close the smoker lid and continue cooking at 225 degrees until the internal temperature reaches 202 degrees in the thickest part of the brisket. This final smoking stage can take anywhere from 4 to 6 hours. Use the temperature as your guide rather than relying only on the clock, since briskets vary in thickness and each smoker may cook slightly differently. Avoid opening the smoker too often, as steady heat helps the brisket cook evenly and stay tender.
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Transfer the wrapped brisket to a large cutting board and let it rest for 1/2 hour before slicing. Resting allows the juices to settle back into the meat, making each slice more tender and flavorful. When ready to serve, use a sharp knife to slice both the point and the flat against the grain. Serve the smoked beef brisket immediately as a hearty entrée, pile it onto sandwiches, or use it as the filling for street-style tacos.
Notes
For the seasoning, use Dan’s Sweet & Spicy Rub or substitute your favorite brisket rub. For the best texture, slice the brisket against the grain and serve it soon after resting.