Smoked Brisket Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 1 15

Cook Time: 4 30

Rest/Soak Time: 1 45

Total Time: 7 30

Servings:

Calories: 519kcal

I've created the ultimate recipe for melt in your mouth, sweet and smokey beef, with this incredible smoked brisket recipe!

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.

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.

Storage: Store smoked brisket in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.