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succulent smoked brisket sliced on wooden cutting board

Smoked Brisket Recipe

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Course Main Course
Cuisine American

Ingredients
  

  • 10 to 13 lbs brisket
  • Kosher salt
  • Freshly ground pepper

Instructions
 

  • Prepare brisket by removing all but about 1/8 to 1/4 inch of fat on all sides of the brisket. Liberally sprinkle salt and pepper all over the brisket rub in thoroughly. Place the brisket on a wire rack over a sheet pan and refrigerate for 12 hours or overnight. Leave uncovered to allow air to circulate around the brisket, creating a dry surface for better smoke penetration.
  • Remove brisket from the refrigerator and allow it to come to room temperature, uncovered for about one hour.
  • Crank up your smoker to 235°F.
  • Place the brisket fat side up in the smoker and allow to smoke for about 6 hours. When the brisket reaches an internal temperature of 165°F, wrap the brisket in pink butcher paper or tin foil. Continue to smoke for another 4 to 6 hours or until the internal temperature reaches 200°F to 205°F. Remove meat from the smoker to a cutting board and allow to rest for at least an hour before slicing.
  • Slice brisket across the grain. You will have to pay attention as the brisket grains run different directions throughout.
  • To store, wrap sliced brisket in tin foil and refrigerate up to 7 days, or freeze in freezer safe bags for up to 6 months.
  • To reheat brisket, brush olive oil over the sliced meat and wrap in tin foil. Place in a 350°F oven for about 10 minutes or until just warmed, not hot. Do not overcook.
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