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Mouthwatering Smoked Beef Brisket, slow-cooked to perfection, ready to be devoured.

Easy Smoked Beef Brisket Dinner

This recipe provides a straightforward approach to smoking a delicious and tender beef brisket. With simple instructions and readily available ingredients, you can achieve that coveted smoky flavor and melt-in-your-mouth texture. Perfect for impressing guests at your next cookout or enjoying a satisfying weekend meal.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole beef brisket 12-14 pounds
  • 1/4 cup coarse kosher salt
  • 1/4 cup black pepper, freshly ground
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper optional
  • Wood chips or chunks oak, hickory, or pecan
  • Water or apple cider for water pan

Equipment

  • Smoker (charcoal, pellet, or electric)
  • sharp knife
  • cutting board
  • small bowl
  • Plastic wrap
  • Meat Thermometer
  • Butcher paper or aluminum foil
  • Cooler
  • Towels

Method
 

  1. Trim the fat from the brisket, leaving about 1/4 inch.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
  3. Generously rub the mixture all over the brisket.
  4. Wrap the brisket tightly in plastic wrap and refrigerate overnight (or up to 24 hours).
  5. Preheat your smoker to 225°F (107°C).
  6. Add wood chips or chunks to the smoker according to your smoker's instructions.
  7. If your smoker has a water pan, fill it with water or apple cider.
  8. Remove the brisket from the refrigerator and unwrap it.
  9. Place it directly on the smoker grate, fat side up.
  10. Maintain a consistent smoker temperature of 225°F (107°C).
  11. Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C).
  12. Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil.
  13. Place the wrapped brisket back in the smoker and continue cooking for another 4-6 hours, or until the internal temperature reaches 203°F (95°C).
  14. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour, or preferably 2-4 hours.
  15. Unwrap the brisket and slice it against the grain.

Notes

For best results, use a reliable meat thermometer to monitor the internal temperature of the brisket. The Texas Crutch (wrapping the brisket) is optional but recommended to help push through the stall and retain moisture. Resting the brisket is crucial for tenderness. If the brisket is tough, try braising it in beef broth. Leftover brisket can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.