Smoking a beef brisket can be intimidating for many first-timers. It’s a large, expensive cut of meat that requires careful preparation and a significant time commitment to smoke properly. However, with the right techniques, tools, and some patience, you can achieve competition-worthy smoked brisket right in your own backyard.
In this complete guide, I’ll walk you through everything you need to know to smoke a mouthwatering brisket, including prep, recommended tools, cooking times per pound, target internal temperatures, and slicing/serving suggestions. Let’s get smoking!
Selecting and Preparing Your Brisket
The first step is choosing a high-quality brisket. Look for USDA Prime or Choice grade beef with ample marbling. The marbling provides flavor and moisture while cooking. I recommend a full packer brisket (around 12-15 lbs) with both the flat and point muscles intact.
Once you have your brisket, trim off any excess hard fat cap and silver skin, leaving about 1⁄4 inch of fat cap remaining. Apply a binder like yellow mustard to help the seasoning adhere, then liberally apply your favorite brisket rub.
Necessary Smoking Tools
Having the right tools will make your brisket smoking experience much easier. Here’s what I recommend having on hand
- Smoker (offset, pellet, etc.) capable of maintaining 225-250°F
- Instant read thermometer like a Thermapen
- Large cutting board for prep and slicing
- Butcher paper for wrapping during stall
- Insulated cooler for resting
- Disposable foil pan for smoker
- Spray bottle for spritzing
The smoker and thermometer are absolute must-haves. Items like the cutting board, butcher paper, and cooler will make the process simpler.
Smoking Times Per Pound
The time it takes to smoke a brisket can vary substantially based on size Here are general time estimates
- 225-250°F cooking temperature
- Allow 1-1.5 hours per pound of unwrapped brisket
- 10 lb brisket: 10-15 hours
- 12 lb brisket: 12-18 hours
- 15 lb brisket: 15-22 hours
The stall smoker temperature consistency and other factors affect total time. Use an instant read thermometer and cook to temperature rather than time.
Step-by-Step Smoking Process
Follow these steps for foolproof smoked brisket:
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Trim and season the brisket as discussed above.
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Preheat your smoker to 225-250°F using indirect heat. Add a disposable foil pan filled with water to help regulate temperature.
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Place the seasoned brisket fat-side up on the smoker grate. Do not wrap at this stage.
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Smoke unwrapped for about 5-6 hours until the brisket hits 165°F internal temperature. Spritz with apple juice hourly.
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Wrap the brisket tightly in butcher paper at the stall (160°F+). Return to smoker.
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Continue cooking until 205°F internal temperature. This may take 5-8+ hours depending on size.
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Rest wrapped brisket in a cooler for 1-2 hours before slicing against the grain.
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Slice and serve immediately for best texture and moisture.
Pro Tips for Perfect Brisket
Here are some extra tips to ensure brisket success:
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Use a water pan in the smoker for moisture and temperature regulation.
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Rotate the brisket periodically for even cooking.
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Wrap at 160°F internal temperature to power through the stall quickly.
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Let the brisket rest sufficiently to allow juices to reabsorb. At least 1 hour.
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Slice against the grain for tenderness. The flat and point have different grain.
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Save the delicious burnt ends from the point to make burnt end beans.
Serving Your Smoked Brisket
Once sliced, serve your brisket on a butcher paper lined tray accompanied by traditional Texas-style sides:
- Pickles
- Raw onion
- White bread
- BBQ sauce (on the side)
- Baked beans
You can also use leftover brisket for amazing dishes like tacos, sandwiches, baked potatoes, casseroles, and more. Enjoy your delicious home-smoked Texas-style brisket!
Tools Needed to Smoke Brisket
I have linked the products that I use when smoking my brisket below so you can see exactly what I’m using at home. Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier!
- Smoker. I like to use my CampChef Woodwind Pro, but any variety that can hold a steady temperature of 225 degrees F will work great.
- Large Cutting Board. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. I love this large, grooved cutting board so I have room to work when it’s time to slice.
- Meat Thermometer. The Thermapen ONE from Thermoworks is the perfect thermometer for this brisket, but any reliable thermometer will do.
- Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall.
- Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.
I have a full write up about choosing the perfect brisket in my Brisket 101 post, but here are the basics:
- What cut? Plan on purchasing a whole packer brisket with both the point and flat muscle included.
- What to look for. The grade of your meat matters, prime beef will have more fat marbling. (This means more flavor and juiciness than a choice graded brisket!).
- How much brisket to buy. Buy about ½ pound (or more) of brisket per person you are serving.
How to Slice a Brisket
You want to slice your smoked brisket against the grain for maximum tenderness. But remember, there are two overlapping muscles and two different grain directions. You can split the point and flat sections and slice each individually against the grain before serving but that sometimes leaves pieces with no bark on top.
Traditional Texas joints split the brisket down the middle, as close as possible where to point overlaps the flat, they then turn the point 90 degrees and slice it that way and then finish slicing the flat the opposite way. You will have some pieces where they grain isn’t perfect but if your meat is tender enough it won’t matter too much.
I have a full post with pictures on how to slice a brisket HERE.
EASY smoked brisket recipe to nail it your first time
FAQ
How long does it take to smoke a brisket at 225?
Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.
When should I wrap my brisket?
Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.
How long should you smoke a brisket?
Generally, it’s recommended to plan for about 1.5 hours of smoking time per pound of brisket at this temperature. However, it’s important to keep in mind that several variables can affect the cooking time and ultimately the tenderness of your meat. One crucial factor is the size of the brisket.
What temperature should a brisket be smoked?
Once it reaches 190-203°F, your brisket is deemed done. A meat thermometer is a must-have tool to keep track of the internal temperature. The most frequently used temperature for smoking a brisket is 225°F. At this temperature, you can expect to smoke the brisket for roughly 1.5 to 2 hours per pound.
Can you smoke a whole brisket?
Beef brisket is one of the most popular smoked meats and that’s because its unique flavor and melt-in-your-mouth texture. But, smoking a whole brisket by yourself can be a lot of work for many. It requires a few hours of your time and you need to properly prepare the meat in order to get the best results.
How do you smoke a brisket in a smoker?
Prepare your brisket by removing the packaging, trimming, applying a binder, and seasoning the whole brisket. Preheat the smoker to 225 degrees and add a water pan. Smoke brisket at 225 for 3 hours without checking on it. After the 3 hours is up, spritz the brisket with apple cider vinegar and water mixture.
How long to cook a brisket at 225°F?
Smoking a brisket at 225°F requires patience, practice, and precision. Understanding the timing (approximately 1 to 1.5 hours per pound), the factors affecting cooking time, and the art of preparation will empower you to tackle your next brisket with confidence.
Should you brine brisket before smoking?
Brining your brisket prior to smoking is a good way to help retain the moisture during the long cook. Dry brining is the most simple, and best way to brine a brisket. Soaking brisket in a wet brine isn’t suitable because the meat will end up like tasting like corned beef. A dry brine is simply rubbing salt into the brisket the day before smoking.