Nothing compares to the flavor that you get when you bite into a perfectly smoked brisket. Have you ever experienced this intense flavor and wanted to cook one at home? If so, then you’ve come to the right place because you will learn how to make the best smoked brisket recipe like a pro!

What is Meat Smoking?

Smoking meat is a common and popular cooking method. It involves placing a cut of meat into a chamber filled with smoke and low-burning fire for an extended period. This low and slow method of cooking adds a smokey flavor to the meat, which no other cooking method can produce. 

Smoking requires the meat to be cooked in a temperature range of 200 to 225 degrees Celsius. It varies on the specific type of meat that is being smoked. The smoking time also varies based on the meat cut, size, and your desired level of doneness. 

What You Need to Smoke Brisket

You should prepare a few things to get started with smoking a brisket. 

The first one is, obviously, a smoker. Most smokers can hold a temperature of up to 225 degrees Celsius which is ideal for smoking most kinds of meat.

The next thing you need is a meat thermometer suited for smoking meat. A wireless meat thermometer provides higher efficiency in measuring the meat temperature for an effortless smoking experience. 

Smoked Brisket Ingredients

The following ingredients are what you need to make an amazing smoked brisket: 

• 1 whole brisket (12-14 lbs)
• 5 tbsp of coarse black pepper
• 2 tbsp of coarse kosher salt
• 2 tbsp of onion powder
• 3 tbsp of yellow mustard (or olive oil)

Instructions

Step 1: Preheat the smoker.

Turn on the smoker and set it to 265 degrees F. Use oak or any hardwood you prefer.

Step 2: Trim the excess fat on the brisket.

Place the brisket on a flat surface so you can use your knife to cut away the excess fat. Start with the fatty side and then flip it over to work on the other side.

Maintain at least ¼ inch of fat on each side as it acts as a protective barrier for the meat throughout the cooking process.

Step 3: Combine the seasoning.

Combine the salt, pepper, and onion powder into a small bowl. Rub the brisket with yellow mustard or olive oil. Then, coat the brisket with the seasoning mixture.

Step 4: Place the brisket into the smoker.

Place the brisket inside the smoker with the thicker side facing the fire box. Once you close the smoker lid, do not open it for 6-8 hours or until the internal temperature of the brisket has reached 165 degrees F.

Step 5: Remove the brisket from the smoker.

After 6-8 hours, remove the brisket and place it on a work surface with butcher’s paper. Position the brisket in the middle of the paper. Wrap the entire brisket with the butcher’s paper until it is fully covered and then fold it over twice. Make sure the brisket is positioned with the right side up and then put it back into the smoker.

Keep the brisket in the smoker until the temperature reading is 203 degrees F. It takes about 3 to 4 hours of smoking. 

Step 6: Let the brisket rest.

Once you take the brisket out of the smoker, give it time to rest. Wait an hour before unwrapping and slicing it.

How Long to Smoke a Brisket

Expert grillers and smokers will tell you that a smoked brisket is ‘done when it’s done.’ 

But to give you a better idea, you can smoke brisket at 225 degrees F for 8 hours. This time and temperature setting is recommended for a 12-13 lb brisket. At this time and setting, your smoked brisket is ready once it reaches 165 degrees F.

Take note about the phase when the brisket experiences ‘the stall,’ which is when the temperature stops rising and remains somewhere between 145 to 165 degrees F. Be patient with it as the brisket continues to cook. 

The second phase of smoking the brisket, when you wrap it with butcher’s paper, takes an additional 5 to 8 hours. 

Overall, smoking brisket takes approximately 12 to 18 hours, depending on the size and thickness of the brisket. The second phase takes your smoked brisket up to 202 degrees F.

Tips for Smoked Brisket Like a Pro

Would you like to get the most amazing result when smoking brisket? There are a few reminders to get the best results!

Start with the Perfect Brisket

When smoking meat, the result is only as good as the quality of the meat. Understand the differences between various grades of meat and what to look for to find the perfect cut. Ideally, start with a choice grade brisket or higher.

Choice grade brisket offers great marbling (lean meat-to-fat ratio). The next level is the prime grade, which delivers better marbling. Remember that fat equals flavor so that helps keep your brisket flavorful and tender. 

Trim the Fat

Trimming the fat is an important step when preparing your brisket before smoking. While fat is good, too much fat can prevent it from rendering properly during the smoking process. Look for the fat cap and trim any fat that is over an inch in thickness. Keep the fat layer to no more than ¼ inch thick.

Avoid Over-Seasoning

It is important to season your brisket before smoking. When creating a seasoning mixture, stick to the basic three: salt, pepper, and garlic. 

Avoid using too many spices that can overpower the natural meat flavor of the brisket. Stick to the basics to ensure you can enhance the flavor, not cover it. Rub it evenly throughout the brisket to ensure that all sides are properly seasoned and you can get a nice layer of all three spices. 

Prepare the Smoker

The smoker should be around 250 to 275 degrees F. You can choose any kind of wood for smoking, but oak is the most popular choice. Use any wood that is available to you.

Once you reach the ideal smoking temperature, slow smoke it and give it 8 to 12 hours. The ideal length is about one hour of cooking time for every pound of meat. Therefore, the bigger the cut of brisket, the longer it takes to smoke. 

Smoke With the Fat Side Up

There is much debate about which side is up or down during the smoking process. If you want maximum flavor for your smoked brisket, place the fat side up to allow the fat to drip to the meat as it renders during the cooking process.