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Smoking beef brisket at home does not have to be intimidating! My recipe for Texas Smoked Brisket is an easy process anyone can tackle. Before you know it, you’ll be enjoying mouthwatering, juicy smoked brisket that will leave everyone craving seconds!
Jump to:
- Smoked Brisket
- Smoked Brisket Recipe Ingredients
- How to Trim a Brisket
- How to Smoke a Brisket
- Tips for Smoking Brisket
- How Long to Smoke a Brisket
- How Much Brisket Per Person
- How to Reheat Texas Beef Brisket
- Freezing Smoked Brisket
- Smoked Brisket Recipe FAQ
- Oven Smoked Brisket
- Smoker Recipes
- Pin it for later!
- Recipe
- Reviews
Smoked Brisket
Smoked brisket is my top choice of all smoked meats and the number one thing I order whenever I go out for BBQ. It’s tender, bursting with flavor, and most importantly, so juicy. The “difficult” part is being patient while the brisket smokes low and slow, but the reward is well worth the wait!
You can enjoy the taste of a high-quality BBQ Texas brisket right from the comfort of your own backyard! With plenty of experience smoking brisket, I can say it’s easier than you might think. If you’ve been warned not to even try, trust me: you can do it.
If you don’t have a smoker, you can still enjoy juicy brisket with my recipe for Slow Cooker Brisket. Check it out!
Smoked Brisket Recipe Ingredients
- Whole Beef Brisket flat
- Wagyu Tallow (substitute: olive oil or mustard)
- Black Pepper
- Kosher Salt
- Paprika
- Garlic Powder
- Apple Cider Vinegar
Foodie Tip: Keep in mind that the brisket needs to rest overnight in the fridge before smoking!
How to Trim a Brisket
If you’re buying a whole beef brisket, it might require some fat trimming. To trim the brisket, make sure you have these items on hand:
- A sharp knife
- A large, sturdy cutting board – it needs to fit your brisket
- Optional: Food-safe gloves for handling raw meat
Ready to trim your brisket? Here are the steps to follow:
- Optional: Lay your brisket fat side-down and pat dry with a paper towel. Gently trim the thin, silvery membrane from the underside of the meat (known as the silver skin).
- Locate the large fat area close to the point cut of the brisket, which has a triangular shape. Raise the fat piece and use your knife to carefully trim underneath, separating it from the meat. Once you’ve trimmed off the excess fat, leveling it with the rest of the brisket, you’ve successfully completed this portion.
- Carefully trim any extra fat from the sides, making sure not to cut too much or lose any meat. Keep the brisket looking evenly shaped.
- Turn the brisket over, with the fat cap on top. With your knife, thin down the fat cap to about half an inch. Be cautious not to overdo it; one side may require less trimming than the other.
How to Smoke a Brisket
- If needed, follow my guide above to trim any excess fat off the brisket (seen above). The amount of fat can vary depending on the cut, so you may not need to do this.
- Evenly sprinkle salt over the entire brisket and set it on a cooling rack.
- Refrigerate the meat, uncovered, for 8-12 hours or overnight.
- After your brisket has chilled in the refrigerator, begin preheating your pellet smoker to 225°F.
- Evenly distribute the Wagyu tallow all over your brisket, rubbing it in thoroughly.
- In a small bowl, combine pepper, the remaining salt, paprika, and garlic powder and mix well. Sprinkle the brisket rub all over and rub it on until the brisket is fully covered.
- Fill a spray bottle with apple cider vinegar and keep it within reach of the smoker while cooking.
- Place the brisket inside the smoker, fat side down, and smoke for 4-6 hours, or until the internal temperature reaches 165°F. Spray the brisket with apple cider vinegar every hour.
- After the brisket hits 165°F (use a meat thermometer), remove it from the smoker and tightly wrap it in aluminum foil or peach butcher paper.
- Return the brisket to the smoker for an additional 4-6 hours, or until the internal temp reaches 205°F.
- Let the brisket rest for a minimum of 10 minutes, but no longer than 2 hours. Carefully slice the brisket against the grain after resting, serve, and enjoy your Texas-style brisket! I love pairing mine with my homemade sweet barbecue sauce.
Tips for Smoking Brisket
- Start with choosing a quality whole-packer brisket cut. Look for good marbling throughout the brisket, as fat adds flavor and moisture.
- Trim any excess fat from the brisket, but avoid over-trimming. You still want some fat on the brisket.
- Choose wood pellets that complement the flavor of beef. I like to use oak, hickory, pecan, cherry, or mesquite. It comes down to personal preference!
- Help keep the brisket moist by spritzing it with apple cider vinegar every hour while it smokes.
- After smoking, let your brisket rest for at least 10-20 minutes. This allows the juices to redistribute, resulting in a juicy brisket!
How Long to Smoke a Brisket
| Brisket Weight after Trimming | Smoking Time at 225°F |
|---|---|
| 10 pounds or less | 8-10 hours |
| 11-12 pounds | 10-12 hours |
| 13-15 pounds | 12-14 hours |
| 16-20 pounds | 15-16 hours |
When smoking a whole brisket, you can expect it to take roughly 10 to 12 hours to cook. However, it may also take more or less time depending on the size of the cut.
How Much Brisket Per Person
Account for about ½ to 1 pound of brisket per person. My 11-pound smoked beef brisket recipe feeds anywhere from 10 to 20 people, depending on serving size!
How to Reheat Texas Beef Brisket
If you end up with any brisket leftovers (sometimes I don’t, even though it’s huge – it’s that good!), they will last in the fridge for about 3-5 days when stored in an airtight container. Here’s how you can reheat them.
- Reheating on the Smoker/Grill: Preheat your smoker or grill to a low temperature, around 225°F-250°F. Wrap any leftover brisket with foil and place on the smoker or grill for about 30-40 minutes for slices, or up to 2 hours for a whole brisket, occasionally basting with beef broth to keep it moist.
- Reheating in the Oven: Preheat your oven to 325°F. Allow any remaining beef brisket to come to room temperature by placing it on a baking sheet for about 30 minutes. Drizzle any leftover juices from smoking, or beef broth, over the brisket to keep it juicy while reheating. Cover the pan of brisket with two layers of tin foil and tightly seal around the edges. Reheat slices of brisket for 20 minutes, and reheat a whole brisket for about 1 hour.
- Reheating in the Microwave: Carefully slice any remaining beef brisket you may have and place it in a microwave-safe dish. Drizzle any leftover juices from smoking or beef broth over the brisket to keep it juicy while reheating. Cover the dish with a microwave-safe lid and heat in 30-second intervals until heated through.
- Reheating on the Stove: Carefully slice any remaining brisket. Heat a skillet or pan over medium-low heat. Add the sliced brisket, and drizzle any leftover juices from smoking or beef broth over the brisket to keep it juicy while cooking. Cook for about 5-10 minutes, or until heated through.
Freezing Smoked Brisket
If you have any leftovers you need to freeze, first allow the brisket to cool. Wrap it tightly in foil, then add it to an airtight, freezer-safe container. Label with the freezing date and store for up to 6 to 12 months.
Thaw overnight in the refrigerator before reheating following the above reheating instructions according to your preference.
Smoked Brisket Recipe FAQ
Smoke your beef brisket fat side down! This is important, as it leads to an evenly cooked brisket and helps trap moisture within the meat to keep it juicy and tender.
To know when your beef brisket is done, simply use a meat thermometer or probe and insert it into the brisket. You want your beef brisket to reach a temperature of 200-205 degrees before pulling from the smoker.
When smoking a brisket, choose wood pellets that complement the flavor of beef, such as hickory wood chips, oak, pecan, cherry, or mesquite.
Oven Smoked Brisket
If you don’t have a smoker or a slow cooker (as in my Slow Cooker Brisket recipe), you can still make a delicious brisket in your oven. I don’t recommend using an 11-pound whole brisket for the oven due to how long of a cooking time such a large cut requires. Instead, use a 4 to 5 pound flat or point cut depending on your preference.
- Follow the instructions in the recipe card to trim, season, and refrigerate the brisket. After chilling, let it come to room temperature on the counter (this takes about 1 hour).
- Preheat oven to 300°F. Cover a roasting pan rack with two sheets of foil long enough to wrap around your cut of brisket. Place the brisket fat-side up on the foil, then wrap it loosely. There should be a little bit of space between the meat and the foil.
- Roast the brisket for 1 hour and 15 minutes per pound (about 5 hours or so for a 4-pound brisket, or 6 hours and 15 minutes for a 5-pound brisket).
- Once the brisket reaches an internal temperature of 185°F as read by a meat thermometer, unwrap the foil and roast it, uncovered, for an additional hour.
Smoker Recipes
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Recipe
Texas Smoked Brisket
Equipment
- Small bowl for seasoning
- Spray Bottle for apple cider vinegar
- Cooling Rack/Baking Sheet
Ingredients
- 11 pound beef brisket
- ¼ cup wagyu tallow or 3-4 tablespoons of olive oil or mustard, for a binder
- ½ cup black pepper coarse, freshly cracked
- ¼ cup sea salt plus 3 tablespoons
- ¼ cup paprika
- 2 tablespoons garlic powder
- apple cider vinegar
Instructions
- If needed, trim any excess fat off the brisket. The amount of fat can vary depending on the cut, so you may or may not need to do this.11 pound beef brisket
- Evenly sprinkle salt over the entire brisket and set it on a cooling rack.¼ cup sea salt
- Refrigerate the meat, uncovered for 8-12 hours, or overnight.
- After your brisket has chilled in the refrigerator overnight, begin preheating your pellet smoker to 225°F.
- Evenly distribute the Wagyu tallow all over your brisket, rubbing it in thoroughly.¼ cup wagyu tallow
- In a small bowl combine pepper, the remaining salt, paprika, and garlic powder and mix well. Sprinkle the brisket rub all over and rub it on until the brisket is fully covered.½ cup black pepper, ¼ cup sea salt, ¼ cup paprika, 2 tablespoons garlic powder
- Fill a spray bottle with apple cider vinegar and keep it within reach of the smoker while cooking.apple cider vinegar
- Place the brisket inside the smoker and smoke for 4-6 hours, or until the internal temperature reaches 165 degrees, regularly spraying the brisket with apple cider vinegar every hour.
- After the brisket hits 165 degrees, remove it from the smoker and tightly wrap it in aluminum foil or peach butcher paper.
- Return the brisket to the smoker for an additional 4-6 hours, or until the internal temperate reaches 205 degrees.
- Let the brisket rest for a minimum of 10 minutes, but no longer than 2 hours. Carefully slice the brisket against the grain, and serve. I love pairing mine with my homemade sweet BBQ sauce!
Notes
-
- Start with choosing a quality brisket cut. Look for good marbling throughout the brisket, as fat adds flavor and moisture.
-
- Trim any excess fat from the brisket, but avoid over-trimming. You still want some fat on the brisket.
-
- Choose wood pellets that complement the flavor of beef. I like to use oak, hickory, pecan, cherry, or mesquite. It comes down to personal preference!
-
- Help keep the brisket moist by spritzing it with apple cider vinegar every hour while it smokes.
-
- After smoking, let your brisket rest for at least 10-20 minutes. This allows the juices to redistribute, resulting in a juicy brisket!
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