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Smoked Brisket

A beginner-friendly guide to preparing and smoking the perfect brisket, with essential tools, trimming techniques, and best practices.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings: 8 servings
Course: BBQ, Main Course
Cuisine: American, BBQ
Calories: 250
Ingredients Method Notes

Ingredients
  

For Smoking
  • 1 whole packer brisket Look for brisket with marbling; avoid ultra-lean options.
  • 2 tablespoons salt For seasoning.
  • 2 tablespoons black pepper For seasoning.
  • 1 tablespoon garlic powder Optional for extra flavor.
  • 1 handful wood chips (post oak, hickory, or pecan) For smoking flavor.
Tools
  • 1 smoker Electric, pellet, or classic offset.
  • 1 instant-read thermometer Essential for checking meat temperature.
  • 1 sharp knife For trimming the brisket.
  • 1 cutting board For slicing the brisket.
  • 1 water pan (optional) To maintain moisture in smoker.

Method
 

Trimming the Brisket
  1. Place the brisket fat side up on a cutting board.
  2. Trim off hard fat, leaving about 1/4 inch of fat on the brisket.
  3. Remove any thin, dangly bits hanging off to prevent burning.
  4. Save any scraps for burgers or treats for pets.
Smoking the Brisket
  1. Season the brisket liberally with salt, pepper, and garlic powder.
  2. Let the brisket rest while the smoker heats up to 225 to 250 degrees Fahrenheit.
  3. Place the brisket fat side up in the smoker.
  4. Smoke the brisket until the internal temperature reaches 165 degrees Fahrenheit.
  5. Wrap the brisket in foil or butcher paper and continue cooking until the internal temperature reaches 203 degrees.
  6. Let the brisket rest, wrapped, for at least one hour before slicing.

Notes

Resist cutting the brisket while hot to avoid losing juices. Slice against the grain for the best texture. If needed, use a cooler to hold the brisket while it rests. For extra smoke, add wood chips midway through smoking.