How to Smoke Brisket: A Mouthwatering Recipe

Are you a fan of beef brisket? If so, get ready to take your love for this smoky, tender meat to new heights with our foolproof recipe for smoking brisket. In this guide, we’ll provide step-by-step instructions, share tips for achieving the perfect temperature, and even reveal a secret hack that will make your smoked brisket the talk of the town!

Why We Love This BBQ Texas Style Brisket

There are two types of people in this world: those who love beef brisket, and those who REALLY love beef brisket. If you fall into the latter category, then you’re in for a treat. Our Smoked Brisket Recipe is designed for serious fans like you who want to experience the incredible tenderness and rich, smoky flavor that only a 24-hour smoked brisket can offer.

What Makes a Perfect Beef Brisket?

To create the ultimate beef brisket, you’ll want to achieve a few key characteristics. First, you’ll want a firm and crisp bark on the outside, with a pronounced pink smoke ring underneath. The meat should be evenly smoky throughout and have a good stretch when sliced.

Equipment You Need

Before we dive into the recipe, let’s make sure you have all the necessary equipment:

  • Charcoal or electric smoker
  • Good quality charcoal and wood
  • Probe meat thermometer with an alarm
  • Pink butcher paper (or aluminum foil) and kitchen twine
  • Rimmed baking sheets
  • Large cutting board
  • Sharp chef’s knife
Further reading:  How to Cook Brisket on the Stove: A Guide to Deliciousness

The Brisket Brine Ingredients

To prepare the perfect smoked brisket, you’ll need the following ingredients for the brine:

  • Whole Packers Brisket (12 to 14 pounds)
  • Kosher Salt
  • Black Pepper
  • Ancho Chile Powder
  • Granulated Sugar
  • Garlic Powder

Pro Tip: Make sure to ask your butcher for a whole packer brisket that includes both the flat end and the point. And don’t forget to trim off as much fat as possible for optimal flavor absorption.

How to Smoke Brisket

Step 1 – Trim the Brisket

Start by thoroughly trimming the fatty layer off the outside of the brisket. This will ensure that the dry rub seasoning can properly adhere to the meat.

Step 2 – Dry Brine the Brisket

Dry brining is a crucial step in the smoking process. Rub the brisket with the salt-heavy spice rub and let it sit overnight. This will allow the flavors to penetrate the meat and ensure a moist and flavorful result.

Step 3 – Prep the Smoker

Prepare your smoker by adding charcoal and soaked wood chips or wood smoking pellets. Bring the temperature to 225°F and ensure it remains consistent throughout the smoking process.

Step 4 – Smoke Unwrapped

Place the brisket in the smoker and insert a meat thermometer probe into the thickest part. Set the alarm to 150°F and let the brisket smoke until it reaches this temperature.

Step 5 – Smoke Wrapped in Paper

Once the brisket reaches 150°F, tightly wrap it in pink butcher paper (or heavy-duty foil) to help it retain moisture. Place it back in the smoker and set the alarm to 195°F.

Further reading:  Texas Style Smoked Beef Brisket: The Ultimate Guide

Step 6 – The Wobble Test

When the brisket reaches 195-200°F, remove it from the smoker and perform the “wobble test.” If the brisket jiggles, it’s ready to be removed.

Step 7 – Let the Smoked Brisket Rest

Allow the brisket to rest before slicing. Place it on a rimmed baking sheet in a warm oven, then turn the oven off. Let it rest until the temperature comes down to 150°F.

When and How to Properly Slice a Smoked Brisket

It’s crucial to slice the brisket just before serving to ensure optimal juiciness. Cutting it too soon will cause the precious juices to escape. Follow these steps for the perfect slice:

  1. Cut off 2 to 2 1/2 inches from the thin end for chopped brisket sandwiches or burnt ends.
  2. Slice the brisket thinly against the grain for the remaining portion.
  3. Turn the middle portion perpendicular to the first section and cut against the grain.
  4. Cut the thickest end in the same direction as the first section.

The Best Smoked Beef Brisket Hack

Here’s a smoked brisket hack that will make the process even easier: After the first hour of smoking, you can transfer the brisket to a 225°F oven for the remaining cooking time. This saves on wood pellets, requires less babysitting, and offers a more consistent heat source. Just make sure to follow the instructions for internal temperature and wrapping.

What to Serve With Smoked Beef Brisket

Serve your smoked beef brisket as-is for an authentic Texas-style experience or pair it with your favorite tomato-based barbecue sauce. There are endless options for classic southern sides, such as corn pudding, macaroni salad, baked beans, and corn on the cob.

Further reading:  The Art of Resting Brisket: Unveiling the Secrets Behind Perfect BBQ


Q: Can I use a gas or charcoal grill as a smoker?
A: Yes! You can set up a gas or charcoal grill to function as a smoker for your brisket.

Q: How should I store leftover smoked brisket?
A: Place any leftovers in an airtight container or wrap them tightly in aluminum foil. Store them in the refrigerator for up to 3-4 days.

Q: Can I freeze smoked brisket?
A: Yes, you can freeze smoked brisket for up to 2-3 months. Make sure to wrap it tightly in aluminum foil or use freezer bags to prevent freezer burn.

Q: Can I reheat smoked brisket?
A: Absolutely! You can reheat smoked brisket in the oven at a low temperature or gently warm it in a skillet with a bit of beef broth to prevent drying out.


Now that you’re armed with our expert tips and tricks, it’s time to embark on your smoking adventure with the Rowdy Hog Smokin BBQ brand. Smoking brisket requires patience and attention to detail, but the end result is well worth the effort. So fire up that smoker, follow our recipe, and get ready to enjoy the most mouthwatering, tender, and flavorful smoked brisket of your dreams!

Remember, for more delicious recipes and BBQ inspiration, visit Rowdy Hog Smokin BBQ.

Note: The above content is a creative adaptation and does not contain exact data, cooking facts, numbers, or comprehensive guides.