This Texas-style Smoked Brisket recipe will be the star of the 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 smokey flavor into this tender beef dinner. I love to smoke a brisket for game day holiday dinners, tailgating, summer BBQs, and more!
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What’s in this 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 smokey, juicy, and perfect smoked brisket!
- Spices: Kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and ground black pepper form a sweet and savory dry rub that infuses the brisket with so much flavor.
- Brisket: I recommend a brisket flat, which is a lean, boneless cut.
Pro Tip: I always choose a piece of brisket with a decent fat cap to help seal in moisture and protect the meat from excess heat while in the smoker.
Variations on Smoked Beef Brisket
I love to change up the flavor of this brisket by choosing a different spice blend, such as five spice, blackened seasoning, taco seasoning, chili seasoning, adobo.
I also sometimes slather in in BBQ sauce instead of a dry rub. Both ways are delicious! My boys always prefer a nice and saucy BBQ Brisket, and I love this Carolina Gold BBQ Sauce.
How to Store and Reheat
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).
How to Freeze
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
Serve this smoked brisket flat with BBQ sauce, Boston baked beans, creamy coleslaw, grilled corn on the cob, macaroni salad, and other barbecue side dishes.
Smoked Brisket Recipe
Equipment
- Wood Chips
Ingredients
- 1 tablespoon kosher salt
- ¼ cup brown sugar
- 1½ tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- 1 teaspoon ground black pepper
- 4 pound brisket flat
Instructions
- Combine all of the seasonings in a small dish. Rub the mixture over the brisket, coating it entirely.1 tablespoon kosher salt, ¼ cup brown sugar, 1½ tablespoons smoked paprika, 1 tablespoon onion powder, 1 tablespoon chili powder, ½ tablespoon garlic powder, 1 teaspoon ground black pepper, 4 pound 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.
Video
Becky’s Tips
- If scaling this recipe up or down, in general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
- I prefer to smoke my brisket fat side down.
- In terms of wood chips, I recommend hickory, mesquite, oak, maple, or cherry. You could also do a blend of a few kinds.
- There is no need to wrap this brisket!
- Be sure to let the brisket rest before slicing to lock in the juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
That totally depends on the size of the brisket. In general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
I recommend hickory, mesquite, oak, maple, or cherry. All impart flavors that enhance the flavor of the brisket. You could even blend a few different types!
I prefer to do away with all of the complicated rules and fuss and just check on my brisket periodically. However, you can wrap it if you’d like! There’s certainly no harm in trying it other than the potential for the bark to be less crispy. Just be sure not to wrap the brisket too early or the bark can adhere to the foil and come off once it’s fully cooked.
I personally like to place my brisket fat side down to protect the meat from drying out closest to the heat source.
Ideally, I would recommend flipping your brisket at least once to even out the airflow around it. However, it is not absolutely necessary, so do whatever works for you!
