Smoked Brisket
Low and slow is the name of the game. This smoky, spice-rubbed brisket is the ultimate centerpiece for any backyard BBQ or cookout. With a bold rub and the perfect wood-chip blend, it’s juicy, tender, and packed with flavor.
Ingredients
Wood chips (mesquite, pecan, hickory, or oak — or a mix)
¼ cup paprika
¼ cup white sugar
¼ cup ground cumin
¼ cup cayenne pepper
¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket (flat or whole packer cut)
Instructions
Prep the Wood Chips:
Soak your wood chips in water for at least 8 hours or overnight. This helps them smoke longer without burning.Make the Spice Rub:
In a bowl, combine paprika, white sugar, cumin, cayenne, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.Season the Brisket:
Rub the spice mixture evenly all over the brisket, pressing it into the meat. Wrap tightly in plastic wrap or foil and refrigerate for 24 hours.Preheat the Smoker:
Heat your smoker to 220–230°F (104–110°C). Drain the wood chips and place them in the smoker box or directly on the coals.Smoke the Brisket:
Place the brisket fat-side up in the smoker. Smoke until the internal temperature reaches 165°F (74°C) — this usually takes about 12 to 13 hours, depending on the size of your brisket.Wrap & Finish:
Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil and return it to the smoker. Continue smoking until it reaches 185°F (85°C) internally, about 1 more hour.Rest & Serve:
Let the brisket rest, still wrapped, for at least 30 minutes before slicing. This helps redistribute the juices and keeps the meat tender.
- Pro Tip
Use a water pan in your smoker. Keeping moisture in the smoker chamber helps prevent the brisket from drying out during the long cook. It also helps maintain a steady temperature. Bonus: You can add aromatics like garlic cloves, citrus slices, or herbs to the water for subtle added flavor.
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