This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!
Ingredients
- 1 whole beef brisket (12 to 16 pounds), untrimmed
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 cups wood chips for smoking (oak, hickory, or mesquite)
Before you start
Equipment You'll Need
- Smoker (offset firebox, vertical barrel, or pellet smoker)
- Meat thermometer (preferably instant-read)
- Aluminum foil
- Water pan
- Smoker box or chip holder
- Sharp brisket knife or carving knife
- Cutting board
- Small mixing bowl
- Measuring spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Use a quality meat thermometer to monitor internal temperature accurately; this is crucial for beginner success.
- The 'stall' occurs around 150-165°F when the brisket stops rising in temperature; this is normal and wrapping helps push through it.
- Choose mild wood chips like oak or hickory for a balanced smoke flavor; mesquite can be overpowering for beginners.
- Keep the smoker temperature stable by avoiding frequent lid opening; check temperature with a grill thermometer rather than opening the lid.
- Never slice the brisket immediately after cooking; resting allows juices to redistribute and keeps the meat moist.
- Ensure proper ventilation around your smoker to avoid carbon monoxide buildup if smoking near enclosed spaces.
Instructions
-
Prepare your smoker by cleaning the grates and filling the water pan. Preheat the smoker to 225°F.
-
Remove the brisket from the refrigerator 30 minutes before smoking to bring it closer to room temperature.
-
Trim the fat cap on the brisket to about 1/4 inch thickness, leaving enough fat for flavor and protection.
-
Combine the salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper in a small bowl to create the dry rub.
-
Apply the dry rub generously to all sides of the brisket, patting it firmly so it adheres to the meat.
-
Place the brisket fat-side up on the smoker grates, directly over the water pan.
-
Add soaked wood chips to the smoker box or directly onto the coals to create smoke.
-
Smoke the brisket for approximately 12 to 14 hours, maintaining a steady temperature of 225°F. Add more wood chips every 1 to 2 hours.
-
After about 8 hours, when the brisket reaches an internal temperature of 165°F, wrap it tightly in aluminum foil.
-
Mix the beef broth, Worcestershire sauce, and apple cider vinegar together, and pour this mixture into the foil packet with the brisket.
-
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F, approximately 4 to 6 more hours.
-
Remove the brisket from the smoker and let it rest, still wrapped, for 20 to 30 minutes before unwrapping.
-
Slice the brisket against the grain into 1/4-inch thick slices and serve with the pan juices.
Chef's notes
Smoked brisket can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat sliced brisket gently in a 325°F oven wrapped in foil with a splash of beef broth to prevent drying.
The actual cooking time depends on the brisket's thickness, smoker type, and ambient temperature; plan for 1 to 1.5 hours per pound.
Serve with classic barbecue sides such as coleslaw, baked beans, cornbread, or pickles.
Want More Recipes?
Browse our full collection of recipes with detailed instructions, tips, and Chef Betty's expert guidance.