With a little time and care, our slow-smoked brisket recipe makes the juiciest and best brisket ever.
There are many ways to cook beef brisket, but the smoked brisket recipe is our favorite because it tastes so great. This smoked brisket recipe takes a while to make, but if you have a day to spare, it’s well worth the wait. There is nothing simpler to make than smoked brisket. You’ll need a nice chunk of brisket, salt & pepper, lump charcoal or smoking chips/chunks, and time.
Smoking a beef brisket in a charcoal smoker may seem intimidating, but with some patience and these helpful tips, you can achieve tender, delicious smoked brisket right in your own backyard. A properly smoked brisket has a thick, flavorful bark on the outside and moist, tender meat inside with a pink smoke ring.
Getting Started
Choose a Good Quality Brisket
Select a brisket that is well-marbled with fat. The fat content helps keep the brisket moist during the long, slow smoking process. Look for a brisket that is around 10-12 pounds to fit most backyard smokers. The brisket should also have a thick fat cap, at least 1/4 inch.
Trim the Brisket
Trim off any hard fat deposits or large sections of fat from the brisket. Leave the fat cap intact, trimming it down to about 1/4 inch thick. Too much fat will prevent smoke absorption, while too little can lead to a dry brisket.
Apply a Dry Rub
Make a dry rub to help form a flavorful bark on the brisket as it smokes. A basic brisket rub includes salt, pepper, paprika, garlic powder, onion powder, brown sugar, and chili powder. Generously coat the brisket on all sides with the dry rub. Allow to sit for 30 minutes up to overnight before smoking.
Set Up the Charcoal Smoker
Set up the charcoal smoker for indirect heat by piling charcoal on two sides of the smoker, leaving the center empty. Place a drip pan filled with water in the center to help regulate temperature.
Bring the Smoker up to Temperature
Light the charcoal and allow the smoker to preheat until it reaches 225-250°F. Add some wood chunks or chips once the charcoal is lit to generate smoke. Popular wood choices are hickory, oak, pecan, cherry, or mesquite.
Smoking the Brisket
Place the Brisket in the Smoker
Place the trimmed and rubbed brisket fat side up on the grate over the drip pan. Maintain the temperature between 225-250°F.
Monitor the Temperature
Use a digital meat thermometer to monitor the internal temperature of the brisket. Expect it to take 1-1.5 hours per pound to reach the target temp of 200-205°F. The brisket will stall around 165°F – be patient and push through.
Add Charcoal and Wood
Add about 10-12 fresh coals and 1/2 cup of wood chips on each side every hour to maintain consistent heat and smoke. Try not to open the smoker lid too frequently.
Baste the Brisket
Baste the brisket with the juices collected in the drip pan every time you add more charcoal. This prevents the brisket surface from drying out.
Test for Doneness
Once the brisket reaches an internal temperature of 200-205°F, use a meat thermometer to test tenderness by probing the thickest part. The probe should slide in and out with little resistance.
Rest and Slice
Allow the brisket to rest, tented in foil, for at least 1 hour before slicing. This allows the juices to be reabsorbed back into the meat. Slice across the grain for tender, pull-apart slices. Enjoy!
Smoking Brisket Tips
- Apply rub generously over entire brisket
- Use indirect heat and water pan
- Keep temp steady between 225-250°F
- Monitor temps, but don’t open lid too much
- Push through the stall around 165°F
- Baste with juices for moisture
- Cook to 200-205°F internal temp
- Rest before slicing
Smoking a brisket requires time and patience, but the rewards are very much worth the effort. With the right technique, you can achieve competition-worthy brisket right off your own backyard charcoal smoker. Monitor the temperature closely and resist peeking under the lid too much. The low and slow smoking method will break down the collagen in the brisket, resulting in incredibly tender, mouthwatering smoked meat.
Next time you fire up the charcoal smoker, give smoking a brisket a try. Follow these helpful tips for perfect brisket, impress your family and friends, and enjoy the supremely satisfying flavors of real deal barbecue brisket.
How to Cook Smoked Brisket?
The key is to cook it slow and low for hours in a deliciously smokey BBQ. We have photos below to show the process.
- Set up your grill or smoker so that the food is cooking on one side while the coals are on the other.
- Place a drip pan under the area where you will cook your meat, and soak smoking chips or chunks in water for about an hour.
- Light the smoker, put the meat in it, and then take it easy for the rest of the day while you keep an eye on the smoke level and temperature (we check it every hour for 8 to 12 hours). You can’t rush the process because brisket is a stubborn and tough cut of meat. The brisket will need to be broken up for a while before it gets dry. The grade of beef will also have a big impact on the end result. Most of the time, the marbling will be better on higher-grade beef, which means the smoked brisket will be more juicy and tender.
Watch Video of Delicious Smoked Brisket Recipe:
We love lump charcoal (lit with a chimney) for smoking this smoked brisket recipe
Start by making a pile of charcoal. Then, put the lit coals on the side away from where you’ll be cooking the brisket. This way, the fire can slowly make its way back to the meat.
It looks like a meteorite, but there is tender, juiciness underneath that crust.
How to Smoke Brisket in a Charcoal BBQ for Beginners
FAQ
How long does it take to smoke a brisket on a charcoal smoker?
How do you smoke a brisket so it is tender?
How to smoke a brisket for beginners?
When should I wrap my brisket?
How to smoke a brisket on a charcoal grill?
Learn how to smoke a brisket on a charcoal grill! Start with a brisket in the 5-pound range, which is just the right size to fit on the grill. Trim the brisket to leave a ¼-inch cap of fat. (Any less and the brisket will dry out; any more, and the fat will prevent the rub from seasoning the meat.)
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
How do you smoke a brisket?
To smoke a brisket, you will need a smoker that can provide consistent heat and good quality thin blue smoke. I mainly use a pellet smoker for its simplicity and ease of use. Smoking a brisket does not require a tremendous amount of gear or ingredients.
Can you smoke a brisket on a grill?
Your brisket will not be directly over the heat source. HOT TIP: Whatever grill or smoker you use, you don’t want billowing, thick smoke. This will leave you with a brisket that tastes like charcoal. The smoke should be thin and very light in color. A key to a great brisket is moisture. Add moisture to the air by using a water pan in the cooker.