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Smoked Brisket

Smoked Beef Brisket delivers tender, juicy meat that's packed with flavor from a homemade dry rub made of pantry staple spices and seasonings! Takes just 1 hour to prep before the smoker does the rest of the work!

  • Prep1 hr
  • Cook18 hr
  • Total19 hr
  • Yield16 people
  • Calories708

Ingredients Steps Notes

Smoked Beef Brisket delivers tender, juicy meat that’s packed with flavor from a homemade dry rub made of pantry staple spices and seasonings! Takes just 1 hour to prep before the smoker does the rest of the work!

Anything that comes off of a smoker is always incredibly delicious! Especially this brisket, Smoked Mac and Cheese, and Smoked Turkey Legs!

All About This Smoked Beef Brisket

Break out the smoker and toss this Smoked Beef Brisket onto it! Once it’s done, your only regret will be not doing it sooner!

This spiced, low-heat meat is filled with a mouthwatering smoky flavor that will leave you planning to make it again after your first bite! Perfect for a cookout, holiday meal, or just a relaxing weekend at home!

Ingredients For Smoked Beef Brisket

  • Whole Brisket
  • Onion Powder
  • Chili Powder
  • Smoked Paprika
  • Salt
  • Black Pepper
  • White Pepper
  • Celery Seed
  • Red Pepper Flakes
  • Dried Minced Garlic
  • Hickory Smoked Pellets

How To Make Smoked Beef Brisket

  1. Trim the fat from the brisket.
  2. Combine the seasonings in a small bowl and then rub it all over the brisket. Then allow the seasoned brisket to rest and come to room temperature.
  3. Fill the auger of the smoker with pellets and then preheat it with the lid closed.
  4. Transfer the brisket directly onto the smoker grates, fat side up, and smoke it until the internal temperature reaches 165 degrees F.
  5. Remove the brisket and wrap it with butcher paper. Then place it back on the smoker to continue smoking until it has reached an internal temperature of 205 degrees F.
  6. Remove the brisket from the smoker and allow it to rest while wrapped in the butcher paper to allow the juices to reabsorb.
  7. Slice the brisket thin and then serve, enjoy!

What To Serve With Smoked Beef Brisket

Deciding what to serve with smoked brisket depends on when you plan to enjoy it! If it’s a special holiday meal you may want sides such as Best Mashed Potatoes, Cheesy Corn Casserole, and Yeast Rolls.

If you’re smoking brisket for a delicious cookout, then you’ll want to pair it with everyone’s BBQ favorite, corn on the cob! As well as Baked Beans, coleslaw, and Roasted Vegetables!

Storage Instructions For Leftover Smoked Beef Brisket

Place any leftover smoked beef brisket in an airtight container or tightly wrap them up. Then store them in the refrigerator for 3 to 4 days.

What’s The Best Way To Reheat Leftover Smoked Beef Brisket?

Double-wrap any leftover smoked beef brisket with tin foil. This will help keep the meat nice and moist while it reheats instead of drying out.

Then reheat the leftovers in the oven at 325 degrees F. Afterward, let them set for 20 to 30 minutes at room temperature before enjoying!

More Smoker Recipes:

Steps

  1. You can make this with smaller portions, you will want to smoke the brisket for 1 to 1½ hours per pound of meat.

  2. Trim the fat from the brisket.

  3. Combine seasoning in a small bowl to create the BBQ rub and rub it into the brisket on all sides. Allow the brisket to rest and come to room temperature for 1 hour before you start smoking it.

  4. Check to be sure the auger is filled with desired pellets. I recommend Hickory for this recipe. Preheat the smoker with the lid closed to 225°F for 15 minutes

  5. Place the brisket directly onto the smoker grates fat side up and smoke for 10 hours, or until the brisket reaches 165°F. Check the temperature of the brisket and do not solely rely on cooking time for this as the time may vary.

  6. Remove the brisket. Wrap with butcher paper and return to the smoker. Continue smoking the brisket until it has reached an internal temperature of 205°F. This took 7 hours for us, but time may vary.

  7. Remove the brisket and let rest for 1 hour inside the butcher paper so the juices may reabsorb.

  8. Slice thin and serve with pickled red onions and pickles.

Notes

  • How Do I Store Leftover Smoked Beef Brisket? Place any leftover smoked beef brisket in an airtight container or tightly wrap them up. Then store them in the refrigerator for 3 to 4 days.
  • What's The Best Way To Reheat Leftover Smoked Brisket? Double-wrap any leftover smoked beef brisket with tin foil. This will help keep the meat nice and moist while it reheats instead of drying out. Then reheat the leftovers in the oven at 325 degrees F. Then let them set for 20 to 30 minutes at room temperature before enjoying!
  • Can I Wrap The Brisket With Tin Foil Instead Of Butcher Paper? Yes, tin foil can be used in place of butcher paper. However, it may block more of the smoky flavor that's allowed through with butcher paper.
  • What Should The Internal Smoked Beef Brisket Temp Be For Safe Eating? Smoked beef brisket internal temp is ideal for eating when it's between 195 and 205 degrees.
  • Can I Still Make This Smoked Beef Brisket Recipe Even If My Brisket Isn't 16 Lbs? Yes, this recipe can still be made with a smaller cut of beef brisket. It will just alter the cooking time. The general kitchen rule of cooking is that brisket takes about 60 minutes per pound to cook.

Nutrition

  • Calories708
  • Carbs1g
  • Protein94g
  • Fat34g
  • Saturated fat12g
  • Fiber0.4g
  • Sugar0.1g
  • Sodium656mg

Estimates per serving, when a serving size is listed.

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