Smoked brisket is my go-to at any BBQ joint! Seriously, you know the quality of a BBQ restaurant by how good their Brisket is. Am I right?! That melt-in-your-mouth, bold and juicy brisket flavor is my happy place! We have the perfect Smoked Beef Brisket recipe for you that is fail proof and flawless every time!
This post is a collaboration with Beef. It’s What’s For Dinner. I received compensation, but
all opinions are my own.
Admit it, no other protein does it quite like beef. Beef tastes amazing, and that taste belongs on my table. When you start with such a delicious high-quality protein, the culinary possibilities are endless! You can sear it, grill it, roast it, use it as an ingredient or make it an entrée, the list goes on and on.
Add a wood pellet smoker into the mix and then you have the best beef on the globe. Brisket is a huge cut of beef and can be quite expensive, so we want to make sure you smoke it to perfection. The smoker makes it so easy, and the quality is top shelf!
What Is Brisket?
Let’s start with what this meat is that we are smoking. Brisket is a cut of beef from the breast or lower chest of a cow. It is one of the toughest cuts of beef but when it is smoked, braised or slow roasted, it renders into juicy, tender and flavorful beef bliss. All you need is time and a few tools and simple tricks.
Is Brisket Lean?
The short answer is yes. The longer answer is that there is a lean side and a fatty side, and you need both to make the perfectly smoked Brisket that we are after. The lean side of the Brisket has a tighter grain and is harder to make tender.
This is where we divide the men from the boys in the smoking world. Making that lean side melt in your mouth is when you know you’ve reached the peak of Brisket perfection. We will help you do just that!
How to Smoke Brisket
Let’s jump right in to how to smoke this Brisket and then we will answer all sorts of questions below.
SELECT YOUR BRISKET
When it comes to purchasing a Brisket, there are few tricks we have learned to picking out a good Brisket. First, check the grade of the beef. There are three different grades – Prime, Choice, or Select. Prime is going to be your highest quality and best Brisket, but it is going to be quite pricey. If you have the money to spend, go with Prime. If you don’t then Choice is an excellent way to go.
Also, when you pick up the Brisket, make sure it has good flexibility. You don’t want a brisket with tough hidden fat in the middle. You also want to find a brisket with a nice even flat section so that it cooks more evenly. Get a Brisket that is untrimmed too so that you can trim it yourself.
PREP YOUR BRISKET
Place your Brisket on a large cutting board fat side down and trim off any silver skin or excess fat that is on the flat end of the muscle. Square the edges so that the meat will cook more evenly, and then flip the brisket over and trim the fat cap down to about 1/4 inch.
Prepare the dry rub as listed in the ingredients in a small bowl and rub it all over both sides of the brisket.
SMOKE YOUR BRISKET
Preheat your Traeger to 225 degrees Fahrenheit and use your favorite wood chips (see section below for a list of the different types of wood chips). Place your prepared Brisket (unwrapped) in the smoker with the pointed end facing the main heat source. It doesn’t matter if you place it fat side down or fat side up. Smoke it until it reaches an internal temperature of 165 degrees Fahrenheit which will take about 8-9 hours.
SMOKE SOME MORE
Roll out a large sheet of peach butcher paper. Remove the Brisket from the smoker and place it on the butcher paper. Spray the Brisket with apple cider (or juice) and wrap it in the butcher paper. Place it back in the smoker (seam side down so the wrap stays secure) that is still set at 225 deegrees F and smoke it until the internal temperature reaches 195-202 degrees Fahrenheit in the thickest section of the meat. This will take anywhere from 3-4 hours, totally 12 hours of cooking. It doesn’t matter which way the pointed end faces this time.
LET YOUR BRISKET REST
Once you have reached that magical number of 202- the temperature for fall apart brisket, lower for sliceable brisket, pull the Brisket out of the smoker and let it rest for at least 1-2 hours. DON’T SKIP THIS STEP! It is critical to having the most tender and juicy Brisket.
SLICE YOUR BRISKET
When the Brisket has rested, slice it. See the sections below for slicing properly. Serve it up with all your favorite BBQ sides!
What to Eat with Smoked Brisket?
Now you have your perfectly juicy smoked Brisket ready to devour, but what should you eat with it? We love to eat it with all the classic BBQ sides like our best baked beans, mashed potatoes, cornbread, macaroni salad, and of course you need a good roll to go with it!
And what would a BBQ feast be without a phenomenal dessert to top it off? We like to go with our razzleberry pie or the always classic apple crisp. Both should be eaten a la mode of course!
How Do You Tell If Smoked Brisket Is Done?
You will know that the smoked Brisket is done when it reaches an internal temperature of 202 degrees Fahrenheit.
How Do You Slice Smoked Brisket?
There are two different muscles layered in a Brisket so slicing can be tricky. The best way is to slice against the grain and then before coming to the point, completely cut that end off and turn it to slice against that opposite grain. Some pieces will not look as nice but it will be more tender.
Why Slice Against the Grain?
Yes, the direction you cut meat matters. Slicing against the grain breaks down the muscle fibers to give you a tender slice of beef. If you don’t slice against the grain you’ll have a less tender result.
What is a Smoke Ring?
When you cut into your beef, there may be a pink ring just under the outer crust (or bark). This ring is called the smoke ring that forms during the smoking process. The smoke ring is good however it is not an indicator of good flavor or juiciness.
What is a Mop Sauce?
It can also be helpful to have what is called a “mop sauce.” A mop is a thick liquid sauce, typically apple cider vinegar or tomato juice based, that is sprayed or mopped onto the beef during cooking. This will help keep the beef moist during the smoking process.
We like to save all our sauce action for after the Brisket is ready to eat, but experiment with what you like best. When we are ready to dig in, we like to have our classic BBQ sauce on hand as well as our mustard BBQ sauce.
What are the Best Cuts of Beef for Smoking?
The best cuts for smoking are generally the tougher, larger cuts of beef because a longer, more gentle cook time and temperature melts the fat and tenderizes the beef. Smoking a cut of beef gives it so much flavor. These cuts include:
- Ribeye Roast
- Back Ribs
- Country Style Ribs
Tender cuts like a Tri-Tip Roast, Tenderloin Roast or even Individual steaks can be smoked for flavor.
Finish on Grill/In Oven: Country Style Ribs, Tri-Tip Roast, Coulotte Roast, Top Sirloin Petite Roast, Ribeye Petite Roast, Tenderloin Roast, Ground Beef Burgers, Individual Steaks (15 minutes or less)
What Type of Wood Should I Use for Smoking?
The type of wood you choose really depends on what type of flavor you want in your end product. Here are the basics for the type of flavor each type of wood provides:
- Hickory – Provides a sweet, savory and hearty flavor to the beef. One of the more popular woods due to its strong flavor.
- Mesquite – Will give a very smoky flavor and is great for cooking smaller cuts during a shorter period of time.
- Oak – One of the more common woods used for smoking. Has a subtle flavor that is great for cooking larger cuts as it won’t be too overpowering
- Apple – Will provide a sweeter taste and mild fruitiness. Great for mixing in with another wood type or by itself.
- Pecan – Provides a rich, sweet, nutty flavor to the beef. Great as a mix in since it can tend to be sweeter.
- Cherry – Offers a hint of fruitiness to the beef and is great used by itself or mixed with another wood.
- Maple – Will give the meat a sweet, light and mild smokiness flavor. Great for mixing with other wood or by itself.
Can You Smoke Brisket In The Oven?
If you don’t have a smoker, it is possible to cook Brisket in the oven? You won’t get the same smoky flavor and that beautiful smoke ring, but your brisket will still be delicious. It will just be different.
Ok, back to cooking brisket in the oven. Going low and slow like we do in the smoker will dry the meat out in the oven, so it needs to be cooked a little faster and at a little higher temperature. Follow all the instructions listed below for smoking the Brisket but wrap it first and place it in the oven that has been preheated to 300 degrees Fahrenheit. Cook it for 6 hours covered and then uncover it and cook for another 2-3 hours.
You will know it is done when it holds a temperature of 200 degrees Fahrenheit in the thickest section of the meat for at least an hour and it has a crust bark on the outside.
How Long Will Smoked Brisket Keep In The Refrigerator?
If you store smoked Brisket properly, it will last for 3 to 4 days in the refrigerator. It needs to be in an airtight container. If you want it to last a little longer, store it in the freezer. Place the smoked Brisket in an airtight container and then cover it in heavy-duty aluminum foil, freezer wrap, or a heavy duty freezer bag. It will last in the freezer for up to 3 months.
How Long Can Smoked Brisket Sit Out?
Any smoked meat that has sat at room temperature for more than 2 hours should be discarded. If you can keep it at a temperature above 140 degrees Fahrenheit, then it is considered safe to eat for a maxium of 4 hours.
We took this Smoked Beef Brisket and made it into Brisket Nachos. We are posting the recipe in just a bit so be watching so you can make a bonus brisket recipe!
Perfect Smoked Brisket
Everything you need to know for how to smoke a brisket.
Servings: 16 people
peach butcher paper
- 12 pound Brisket
- 2 Tablespoons Coarse Kosher Salt
- 1 Tablespoon Fresh Cracked Pepper
- 2 Tablespoons Dark Brown Sugar
- 2 Tablespoons Smoked Paprika
- 2 Tablespoons Granulated Garlic
- 1/3 Cup Apple Cider Or Apple Juice
Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes
Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4″ thickness. In a mixing bowl mix the rub. Spread over the brisket.
Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the pointed end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours
On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 205 degrees F in the thickest part of the meat (takes anywhere from 3-4 hours).
Remove the brisket to a large cutting board and allow to rest for 2 hours before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.
Brisket fat does not melt down and make the meat juicy like pork does. Instead the fat sits and is awkward so it’s best to trim that fat away.
Serving: 6ounces | Calories: 548kcal | Carbohydrates: 5g | Protein: 71g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 211mg | Sodium: 1147mg | Potassium: 1159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 290IU | Calcium: 22mg | Iron: 7mg
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