Smoked Brisket

"I was looking for a brisket recipe online and found a couple I liked. I incorporated from two different sites. The rub is from and most of the cooking instructions are from food network. It turned out great! So I need to write it down so I don't forget how to do it."
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  • The day before you are ready to cook: Remove brisket from store packaging, and trim fat to between 1/8 and 1/4 of an inch. Using a knife, cut thin slits in a crosshatch pattern on the fat, taking care not to cut through into the meat.
  • Combine all seasonings in a bowl, and toss a few times to combine. Rub generously all over the brisket, top and bottom. Wrap tightly in plastic wrap and refrigerate overnight.
  • The next day, remove brisket from the fridge and unwrap, allowing the meat to come to room temperature before cooking, about one hour. While the brisket comes up to temperature, soak your hickory chunks in a bowl of water, and light the smoker. Bring the smoker to 225 degrees, and add soaked hickory. Line the drip pan with foil, and fill tray halfway with about a cup of the water.
  • Load brisket fat side up into top rack of smoker, as far away from your heat source as possible.
  • Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with apple juice and olive oil every time you add new coals. Try not to lift the lid of the grill at any other time.
  • When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice against the grain. Serve with BBQ sauce on the side.

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