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This Texas-style Smoked Brisket recipe will be the star of the barbecue! It just reminds me of dinners at my Grandma’s house, where brisket was often the star of the show. With just a few simple seasonings, I’ve infused the most delicious sweet and smoky flavor into this tender beef dinner. I love to smoke a brisket for game day holiday dinners, tailgating, summer BBQs, and more!
Easy Smoked Brisket Recipe
This simple recipe was one of the first smoking recipes I developed. I found that with just a handful of ingredients and a little bit of time, I was able to create the ultimate smoky, juicy, and perfect smoked brisket.
This budget-friendly recipe uses brisket, which is traditionally a less expensive cut of meat, and everyday dry seasonings, so there’s no need to break the bank on this one. And given it’s a mostly hands-off recipe like this slow cooker brisket, it’s a great option when I’m feeding a crowd and have a laundry list of other things to prepare.
Tips for Beginners
- Brisket flat. I recommend a brisket flat, which is a lean, boneless cut. I always choose a piece with a decent fat cap to help seal in moisture and protect the meat from excess heat while in the smoker. I like to place my brisket fat side down to protect the meat closest to the heat source from drying out.
- Wood chips to use. I recommend hickory, mesquite, oak, maple, or cherry. They all impart different flavors that enhance the taste of the brisket. You could even blend a few types.
- Flip the brisket once. Flip the brisket once during cooking to help it cook more evenly as the airflow circulates. This step is helpful but not required, so you can to skip it.
- No need to wrap the brisket in foil. It can be cooked uncovered—just check on it occasionally as it smokes. If you prefer, you can wrap it, but keep in mind this may soften the bark instead of keeping it crisp. If you do choose to wrap it, wait until the bark has fully formed so it doesn’t stick to the foil and pull off later.
- Let the meat rest. It is very important to let the brisket rest for 45 minutes before slicing to lock in the juices.
- Smoke based on weight. In general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F to properly smoke the brisket.
- Texas-style brisket. This recipe is a take-off of Texas-style, which calls for seasonings like salt and pepper and is typically smoked over oak or mesquite.
- Marinate if time permits. When I have time, I cover the brisket in plastic wrap and refrigerate it for a couple of hours or overnight to help enhance the overall flavor.
- Add spices. A combination of kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and ground black pepper forms the sweet and savory dry rub that infuses the brisket with flavor.
Smoked Brisket Recipe
Ingredients
- 1 tbsp kosher salt
- ¼ cup brown sugar
- 1½ tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp chili powder
- ½ tbsp garlic powder
- 1 tsp ground black pepper
- 4 lb. brisket flat
Video
Instructions
- Combine all of the seasonings in a small dish. Rub the mixture over the brisket, coating it entirely.1 tbsp kosher salt, ¼ cup brown sugar, 1½ tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp chili powder, ½ tbsp garlic powder, 1 tsp ground black pepper, 4 lb. brisket flat
- If time allows, wrap the brisket in plastic wrap, and refrigerate for a couple hours or overnight.
- At least 1 hour prior to cooking, bring the meat to room temperature and soak the wood chips in a bowl of water.
- When ready to grill, fill the smoker box with wood chips. Place the smoker box on the grill. Preheat the grill to medium heat (about 350-375°F).
- When ready to start grilling, turn the heat down to low between 225-250°F.
- Place the brisket over indirect heat by turning off half of the burners on the grill and placing the brisket over the unlit burners.
- Grill for about 4½ hours with the grill cover closed, or until the meat reaches a temperature of 200°F.
- Allow the brisket to rest for at least 45 minutes prior to slicing.
Equipment
- Smoker Box
- Wood Chips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Smoked Brisket Step by Step
Gather the ingredients.
Prepare the seasonings: Combine 1 tbsp kosher salt, ¼ cup brown sugar, 1½ tbsp smoked paprika, 1 tbsp onion powder, 1 tbsp chili powder, ½ tbsp garlic powder, and 1 tsp ground black pepper in a bowl or dish, and then rub it all over a 4 lb. brisket flat.
At least 1 hour before cooking, bring the meat to room temperature, soak the wood chips in a bowl of water, and then, when ready to grill, fill the smoker box with the wood chips. Place the smoker box on the grill and preheat the grill to medium heat (about 350-375°F).
Cook the brisket: Lower the heat to between 225-250°F. Place the brisket over indirect heat by turning off half of the burners, then positioning the meat on the side of the grill with the burners turned off. Grill for about 4½ hours with the grill cover closed, or until the meat reaches an internal temperature of 200°F.
Rest and slice: Allow the brisket to rest for at least 45 minutes before slicing.
Serve: Serve the brisket and enjoy.
Variations on Smoked Beef Brisket
- Use a different seasoning: To change things up, I’ll use Chinese five spice, a rich and flavorful blackened seasoning, or, for a Mexican-inspired brisket, I’ll use taco seasoning or chili seasoning. Even adobo spice mix adds a great flavor.
- Add sauce: Sometimes I slather brisket in sauce instead of a dry rub. Both ways are delicious. My boys always prefer a traditional BBQ sauce, and I love this mustard-based Carolina Gold BBQ sauce.
How to Store
Store leftover smoked brisket in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven in a foil-covered roasting pan covered with beef broth or BBQ sauce until it’s fully heated through (it should take about 20-30 minutes).
Freeze beef brisket in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving this brisket with a fresh and tangy burrata salad to complement the sweet and smoky flavors of the brisket. A side of crispy air fryer sweet potato fries and savory sauteed mushrooms rounds out the meal.
More Brisket Recipes We Are Loving
- This Baked Beef Brisket melt-in-your-mouth recipe turns out juicy, tender, and perfect brisket with just a handful of ingredients.
- This hands-off Slow Cooker Brisket features tender fall-apart brisket, slow-cooked with chicken broth and seasoning.
- BBQ Brisket Sauce is a special recipe that starts with my favorite bottled sauce, along with a few other ingredients that make it perfect, slightly sweet, slightly savory, and completely delicious.
