This recipe for classic Texas style smoked brisket is both delicious and surprisingly simple to make. In this step-by-step guide, you’ll learn all the tips about brisket cook time per pound, what temp to wrap brisket, the optimal temperatures for the brisket is done, and the best wood for smoking brisket.
Smoking a brisket can be intimidating at first, but we’ve broken down the best way to smoke brisket into simple, approachable steps to ensure success on your very first attempt.
It all starts with a simple two-ingredient rub, then it smokes low and slow for hours and hours to perfection. Not only will your guests not be able to get enough, but you will be eating like a king with all the wonderful brisket leftovers!
Learn the best way to smoke a brisket with this tried-and-true method influenced by Aaron Franklin’s gold-standard techniques. Start with high-quality meat, smoke low and slow at a constant temperature, and let the brisket rest for at least an hour before slicing. Whether using a kamado grill, a Traeger pellet smoker or a box smoker, just follow these steps and your brisket is going to turn out great.
Tools You’ll Need
Here are some important tools & equipment that will make this whole process easier. Check out the full list of smoker accessories and tools I recommend most.
- Smoker – A pellet smoker like a Traeger, electric smoker or a charcoal smoker will all work great. You will also need pellets or wood chunks, depending on the type of smoker you have.
- Sharp knives – A boning knife is perfect for trimming the fat and silver skin and a slicing knife for slicing the cooked brisket for serving.
- Two-zone remote probe thermometer to remotely monitor the temperature of your smoker along with the internal temperature of the brisket.
- Meat thermometer – I recommend the Thermapen instant-read probe thermometer to precisely test and verify the internal temperature in different areas.
- Butcher paper – For wrapping the brisket. I prefer the 24-inch width for easier wrapping. You can totally use aluminum foil (aka the Texas crutch) if you have that on hand.
- Large cutting board – for both trimming and slicing the brisket.
How to Smoke a Brisket
These are basic steps to follow. Jump down to the full recipe card for all the details and learn more in the Brisket 101 Quick Guide.
Step 1: Buy Your Brisket
Choose a high-quality whole “full packer” cut that contains both the flat and the point. I recommend USDA Prime for the most tender and flavorful results.
Tip: Figure 1 pound of raw untrimmed brisket per person choosing the size of your brisket.
Learn more about where and how to buy brisket →
Step 2: Trim the Brisket
Trim off any loose pieces and shave the fat cap down to about 1/4″ thick with a boning knife. Remove the silver skin from the bottom and trim the edges.
The goal is to create a tidy, evenly shaped surface that is optimal for airflow over it and void of pieces that could burn. You want to leave enough fat to protect the meat, but remove anything you won’t want to eat.
You can spend as little or as much time trimming as you want.
Learn How to Trim a Brisket →
Step 3: Season the Brisket
Season it generously on all sides with a simple 50:50 ratio of kosher salt and 16 mesh coarse ground black pepper. Feel free to add some garlic powder, smoked paprika or even a little brown sugar if you prefer.
Get the Brisket Rub Recipe with Additional Ingredient Options →
Let the brisket sit out on the counter for at least one hour after seasoning it before cooking. Place a remote probe thermometer in the thickest part of the brisket.
Step 4: Smoke the Brisket
Set up your smoker to use indirect heat cooking and bring the temperature between 225° F to 275° F with post oak or your preferred variety of wood for smoking brisket. Use a water drip pan and mount a thermometer to the grates so you know the actual temperature of the smoker.
Place the brisket in the smoker fat side down with the thicker ‘point’ closest to the heat source and smoke with the lid closed.
Step 5: Wrap the Brisket at 165° F
The best temp to wrap brisket is when the bark is formed and the internal temperature reaches 165° F. This will take around 4 to 6 hours+. Take the brisket out of the smoker and wrap it tightly with butcher paper or aluminum foil and then place it back in the smoker to finish cooking.
It’s finished when the Briskets Internal Temp reaches 203° F!
When the internal temperature of the flat (thinner side) reaches between 203° and 206° F, it should feel very tender and flexible to the touch. Verify with a probe thermometer, which should easily go into the meat without resistance.
Step 6: Rest for 1 Hour +
Remove the brisket from the smoker and rest it for a minimum of 1 hour (longer is even better), leaving it wrapped so it can relax and redistribute the juices and cool slightly before slicing.
Tip: Place the wrapped brisket in a cooler lined with a towel. This will keep it nice and warm as it rests until you are ready to serve it.
Step 7: Slice
First, separate the point from the flat muscle, which is easy to do once the meat is cooked. The grain is different for each, so you’ll want to slice them separately for optimal texture.
Slice against the grain using long strokes into 1/4” thick slices for the most tender brisket bites. This is the perfect brisket knife.
Tip: Slice to serve. Sliced brisket will dry out fairly quickly, so slice only what you will be serving right away and slice more as needed later.
Step 8: Serve
Serve it up and enjoy your party with all the delicious side dishes for brisket.
How Long to Smoke a Brisket?
It will take approximately 1 to 1 1/2 hours per pound in a 250° F smoker to bring the internal temperature up to 203° F.
A brisket is finished cooking when the internal temperature reaches between 203° and 206° F. While the time it takes to finish cooking can vary greatly depending on a lot of variables; there shouldn’t be any guessing as to when the brisket is finished cooking since you should cook to temperature, rather than by time..
For planning purposes, the cook time for a 14-pound brisket will be around 14 to 17 1/2 hours. But it’s really more the thickness of the meat and the temperature of your smoker that determines how long it will take, rather than its overall weight that determines the time.
Always use an instant-read meat thermometer to check the temperature, and even better is to use a Thermoworks Smoke Alarm so you can monitor it wirelessly without having to open the smoker.
Tip: Give yourself more time than you think you will need to cook it. Smoking meat always seems to take longer than you expect, so start early (even the night before) and just let it rest in a cooler for longer if it’s done early.
Brisket Cook Time Per Pound
| Cut | Weight | Smoker Temp | Cook Time (Approx) |
| Whole Packer | 14 to 18 lbs | 250° – 275° F | 12 to 18 hours |
| Flat | 6 to 8 lbs | 250° – 275° F | 6 to 10 hours |
Key Temperatures for Smoked Brisket
Smoker Temp: 225° to 275° F. Lower is safer, higher will cook faster and develop better bark. Use temps for pellet smokers as you will get more smoke flavor.
Temp to Wrap the Brisket: 165° F.
Brisket Internal Temp When Done: 203°-206° F.
Approximate Brisket Cook Time Per Pound: 1 to 1 1/2 hours per pound.
Rest: 1 to 2 hours or until the internal temp drops between 140° F and 145° F.
The Best Wood for Smoking Brisket
Wood for smoking often comes down to preference and can require experimenting to see the flavors you love best. Post Oak is traditional for Texas BBQ, but you can also add a combination including Apple Wood. Learn more about the best wood and pellets to use for smoking brisket.
Top Tips for Success
Recipe Variations
- Use a slather – A slather is a binder applied to the surface of the meat to help the dry rub stick. It can be as simple as water, oil, mustard, or even beef tallow. If you are having trouble getting the rub to stick, you can apply a little slather before dusting on the rub, which really won’t change the flavor of the meat..
- Spritz if you wish – If you are worried about your brisket drying out, you can spritz it every 45 mins after the first two to three hours with cider vinegar and water or apple juice. This will keep the exterior from drying out and does help attract more smoke and form better bark. *I don’t personally spritz when smoking brisket as I would rather just leave the lid closed.
- Finish the brisket in the oven – After the brisket has reached at least 165° F and has great bark, it is totally fine to wrap it and finish it in a 275° F oven until it reaches the desired temperature.
- Sous Vide the brisket before smoking – If you are looking for an alternate cooking method, try this mostly hands-off sous vide brisket recipe which you can choose the texture.
Recipe FAQs
Generally, you want to smoke the brisket with the fat side down on the grates, closer to the heat source, helping the fat render. This is true for most pellet and charcoal smokers, but with offset smokers, you might place the fat side up as the heat comes in from the side. In my experience, either fat side up or down will work just about the same.
Once the bark has been formed and the internal temperature has reached around 165° F (which will take 4 to 6 hours+), wrap the brisket with butcher paper or aluminum foil and place back in the smoker until the internal temperature reaches between 201-205° F.
Rest the brisket for a minimum of 1 hour, but 2 or more hours is even better. Rest it in a cooler (still wrapped in butcher paper or foil). It might be tempting to rest it for less time, but it’s totally worth waiting. This gives all of the juices time to fully redistribute and will result in juicier and more flavorful meat.
Tip: Use the faux cambro technique by pre-heating your cooler with some hot water so it stays warm for longer. You can also wrap it in a layer of towels to keep it extra insulated. As long as the brisket’s temp stays above 140° F, it is safe.
Reheating brisket can be tricky, as it can easily dry out.
– In the Oven: Preheat the oven to 275° F (you can also use a grill or a smoker like an oven). Double wrap the brisket in foil (add in a splash of beef broth or beef tallow to make it extra juicy) and place it on a sheet pan and heat until the internal temperature reaches around 165° F, 30 to 60 minutes.
– Sous Vide: Vacuum seal the leftover brisket and place it in a 155° F water bath for 1 to 2 hours. Remove from the bag and enjoy.
– Skillet: While it’s going to change the texture a of the brisket a bit, heating it in a cast iron skillet is perfect when making brisket sandwiches or brisket tacos.
A brisket is finished cooking when the internal temperature of the flat reaches between 203° and 206° F is great. When testing, the probe should easily go in without resistance. If it is still giving resistance, then let it keep cooking it for longer until it is. This will make a big difference in the tenderness.
Use a remote thermometer so you can monitor the temperature wirelessly without having to open the smoker, then use an instant-read meat probe thermometer to spot-check and verify doneness in different parts of the brisket.
Figure 1 pound of raw untrimmed brisket per person. You will be trimming off about 20 to 40% and cooking out even more weight.
You can feed at least 15 people with a 15-pound brisket. At $3.89 per pound, that is less than $6 per person, which is some seriously great value.
Brisket is a giant, extremely tough primal cut of beef. There are two briskets per cow (one from each side) and they are the pectoral muscles, which are tough because of all of the work they do.
Each brisket is comprised of two muscles, the flat and the point. Each has a unique texture and cooks differently, which adds to the challenge of the cook. The size of the cut before trimming can range from 8 to 20 pounds.
While brisket is big and tough, it packs tons of flavor and is a perfect candidate for low and slow smoking.
Learn more in the Beginners Guide to Briskett →
Brisket Sides
Serve it simply with bread & butter pickle
A fresh coleslaw is perfect because you can eat it on the side or put it on a brisket sandwich if you prefer. Baked beans, potato salad, and creamy macaroni salad are also great pairings. Keep the theme going by sipping a refreshing hot & smoky mezcal margarita.
Check out all the best sides to serve with brisket →
What to do with Leftovers
Make brisket sandwiches and omg good brisket ragu over pasta or polenta, tacos, breakfast brisket and egg hash for breakfast, a brisket grilled cheese for lunch, add it to baked beans, make chili, add it to ramen. You can make addicting burnt ends with the leftover point end. Okay, you get the point. It is good in just about anything and you are the lucky one who gets to indulge for hopefully a few days at the least.
More Smoker Recipes You’ll Love
Smoked Brisket
Equipment
Ingredients
- 12 to 16 lb Prime grade whole packer brisket
- 1/2 cup Diamond kosher salt
- 1/2 cup coarse ground black pepper (16 mesh grind)
Instructions
- Trim the brisket while it is very cold using a sharp knife. Trim the fat cap down to about 1/4" thick and remove the silver skin from the backside.
- Season: Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour while you set up your smoker.
- Prepare the Smoker: Set up your smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 225° and 275° F. Add 3 to 5 fist-size oak, pecan or your favorite wood chunks for smoke (if using a charcoal smoker).
- Smoke the Brisket: Place the brisket in the smoker fat side down with the thickest end closer to the heat. Leave the lid closed for at least 3 hours. Cook until the internal temperature reaches 165° F and a dark brown bark is formed, about 6 to 8 hours.
- Wrap the Brisket: Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 203 and 206° F, about 6 to 8 hours more.
- Rest: Carefully transfer the brisket (still wrapped in the butcher paper) to a large cooler or cutting board to rest for at least 1 hour and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket to keep it warm.
- Slice and Serve: Separate the point from the flat muscle, then slice against the grain (which is different for each muscle) into 1/4" slices just before serving. Enjoy with your favorite sides.
Video
Notes
- Smoker Temperature: For a pellet smoker, use a lower temperature of 225° F, and a higher temperature of 250-275° F for charcoal smokers.
- The Best Wood for Smoking Brisket: I prefer using oak wood chunks, but you can also use mesquite, pecan or add in a combination of cherry or apple depending on your preference.
- Thermometers are your best friend. Place a probe in the thickest part of the brisket flat, one on the smoker’s grate and use a handheld meat thermometer to spot check to verify at the end of the cook.
- Open the lid of the smoker as few times as possible during the cook.
- The cook time will be approximately 1 to 1 1/2 hours per pound at 250° F.
Great recipe. So juicy
That’s awesome, Phil! Thanks for making it and letting us know how it turned out.
The only brisket recipe you will ever need! The great tips in this post made it come out perfectly. We served it with bread, pickled, and quick pickled onions just like you recommended. Everyone loved it. We will be making this over and over again. Thank you for the great recipe!
So great to hear, Candice! Love all the sides you made for it. 🙂
This recipe is just about right. I used a dry rib rub and let it set overnight, smoked it for about 6 hours at 250-300 degrees (first time using a new smoker so I had issues balancing the temp). I highly recommend using 1-2Tbsp apple cider vinegar, adds so much flavor. Other option is to use about 1Tbsp each of cilantro, basil, and thyme with some S&P and a squeeze of lime before serving. For tacos, do the herbs and add 2Tbsp of puree chipoltle before the herbs. This is a wonderful base recipe
I want to give this a try. I have a Blaze komodo style grill. Do you put the brisket on top and water/drip pan on lower shelf? Or do you use some type of diffuser on lower rack to make it more of a smoker (or both)? I’ve been experimenting with other cuts (to mixed results) and want to give the brisket a try.
For a Kamodo style smoker (I use a Big Green Egg), I set it up with the Conveggtor in place as the barrier between the heat and the grill where the brisket will sit. The water/drip pan sits on top of the Conveggtor. Not sure what it would be called for the Blaze smoker, but I’m sure they should have some sort of indirect heat system. If not, then it might not be the best tool for the job, as indirect is super important.
Also, you have to be careful to check your water bath when it’s sitting on the indirect heat source as the water will be evaporating over the long cook. You don’t want it to run dry.
Let me know if you have any other questions. Happy smoking!
Getting ready to try this. Internal temp!!? Do i want the j thermal temp 165 in the thickest part of the meat?
Hi Liza. Yep, the thickest part is where you should be measuring from. Then wrap and let it keep going until it reaches 195 to 205°F
Best brisket I’ve had yet! Easy to follow instructions thanks.
Hi Ellie,
So glad to hear it was the best. I totally agree. Even when I went to Texas, I thought this was better. haha
Happy smoking!
Justin
We tried brisket for the first time Christmas Eve. Multiple things went wrong, but it still tasted amazing for the few people still around to eat it.
We started at 3:00 am. We have a Traeger and my husband misread the dial. (We are very new). It cooked for the first 5 hours at 190. We then noticed and raised it to 250. It it hit 165 in flat one hour after that. I covered the flat and then the tip was at 165 an hour later. We wrapped it in paper and put it back on. It then cooked another 11 hours and only got up to 196. At that point the Traeger turned off and we didn’t know. When we noticed the meat had gone down to 183. I made the very bad mistake of turning it up to 450 to get the temp back up. The started a fire with the drippings! Paper on brisket was only slightly burned. :0 We took the brisket out let it rest 1 hour in a cooler wrapped in foil and towels. The party was long over and we could no longer wait so we tried it. It was amazing. Our Texas family told us it was close to Rudy’s.
Now that you have the background, I have a few questions. Why do you separate the flat from the tip? The tip had a large layer of fat in it. Would that have been less if we had got up to the correct temp and waited longer to eat it?
Thank you so much for your post! Even though we had so many problems it was the most informative and the most correct on time. It was great for these very novice smokers.
Used my new Traeger 885 with apple and 14 lb prime brisket. Aged in the cryovac for about three weeks, trimmed and applied a thin coat of prepared mustard then a rub of my own and put on at 250. Started at 7 am expecting a long cook. Hit 160 about noon. Wrapped foil under it until it hit 175 about an,hour later and took it off. Fully wrapped it for a rest of 1 hour plus. Cut off a couple of slices. Omg! Probably one of the best cooks ever, but never a brisket. Rich, tender and juicy. I’m hooked. No sauce.
That sounds so amazing, Stephen! Definitely no sauce needed. Just perfect.
My 14.5 lb brisket got to 165 in 4 hours and 200 in 8.5 on my Traeger. I was expecting another 6 hours of cooking + 2 hrs rest before guests arrive. How long is too long to keep wrapped in a cooler? Not sure why it went so fast but I’m hoping it’s delicious anyway.
Hi Krissy,
That is really quick! What kind of brisket was it (grade)?
It will be fine wrapped in the cooler until your guests arrive in the evening.
How did it turn out?
Cheers,
Justin
I really didn’t get the cook time for the meat, what was the cook time? I’m using a smoker with chips..
Hey Bubba,
Figure about 14 to 17 1/2 hours for a 14 pound Brisket. It could be just 5 hours for a really small point. But the smoke time is really variable based on the size and thickness of the meat, fat content, the temp the meat starts and the constant temp of the smoker. It’s done based on internal temps. I hope this helps. Happy smoking! Cheers.
Not sure if you will see this in time, but I’m smoking a brisket for Christmas and not sure what approach I should take. I have 2 smaller pieces of grass-fed brisket that I got from Butcher box, total together is about 5 pounds…not even sure if I have the flat or the point. Should I treat the 2 smaller pieces as 1 large piece and figure it will take around 6-7 hours based on 1-1.25 hours per pound, or should I treat them as 2 small pieces and figure at about 2.5 pounds each it will only take 3-4 hours? Hopefully that makes sense!
I read many articles that seemed overly complicated – but yours was written with a very gentle, easy, and reassuring tone. I haven’t smoked anything before, but bought a Traeger this weekend – followed your advice, and came out with one of the better briskets I’ve ever eaten, even commercially. We had hoped for leftovers, but I ended up with a large pack of hungry friends – and every last bit of a 3.5kg brisket disappeared.
Thanks for a fantastic article, and for making sure my first brisket experience was a fantastic one.
Hi Nuri,
Thanks so much for the great feedback on the recipe. I am so so happy to hear that your smoked brisket turned out to be one of the best you have ever eaten. I feel that way every time I smoke something now. It’s really not that difficult and there is so much payoff for yourself and everyone who is there. 🙂
Come back and visit soon. Thanks again!
This recipe even works good with Masterbuilt electric smoker. Brisket turned out awesome, cooking time a little longer due to being electric?? but was patient through stall and turned out awesome. Having brisket tacos tonight !!!
Hi Farris,
I’m drooling right now thinking of the Brisket Tacos you will be enjoying tonight. So glad to hear it came out awesome smoking the brisket in an electric smoker. Enjoy!
Great informative article. Thank you!
Hi Justin,
I wish I’d found your recipe before – This is really helpful and takes the fear factor way down!
In the UK big briskets are like hens teeth and unfortunately we don’t get any where near the sizes above (at least in my experience). Ours tend to be in the 5-6lb bracket, may be a tad heavier if you’re really lucky. I tried my my first one this weekend (5lb) on a WSM and I destroyed it! It was so tough. I think I’d completely screwed up the temperature I needed. Will your recipe work for smaller cuts (i.e. 1hr to 1.15hr per pound and the same temperature profile as you set out? I’m lucky (rather than skilled) that my WSM will hold a constant temperature for a long time. Pork and even tri-tip (which I was very surprised to get hold of in the UK) always come out really well.
Any tips for a smaller, thinner cuts would be really appreciated!
Thanks
Jimmy
Hey Jimmy. Thanks for stopping by. Yes, the recipe will work for smaller cuts. It’s about temp and not time. If it were a 5 pounder, I probably wouldn’t go above 250°F for the smoker. Wrap it at internal temp of 165° F then remove it at around 200. Let me know how it turns out. Cheers!
I think you have a typo in your post. You state in the “temperature” section that –
Smoker: 145° to 160° F (maintain 150° if possible)
I think what you meant is
Smoker: 245° to 260° F (maintain 250° if possible)
Is that correct?
I am currently on hour 3 of the smoke and approaching 160 internal temperature.
Does the “stall” always happen? I have not experienced in other smoking – yet . . . .
Scott
Hey Scott,
Thank you! You are right and that is fixed. Yep, the stall has always happened in my experience and from everyone else I have talked to. But let me know how yours goes.
Cheers,
Justin
Help. I’ve been cooking exactly How are you recommended and the internal temp went up to 165 very quickly-I’m not sure what to do I don’t know how to tell when it’s done I’m using an electric smoker so I think that might be the problem but my issue is I don’t know how to tell when it’s done
Hi Debbie,
So sorry I couldn’t get right back to you. We were camping and not near the internet, unfortunately. 165 degrees is the temperature that you want to wrap the brisket and then continue to cook it until the internal temperature climbs to 205. Hopefully you found that further down in the post and it came out great. Cheers!
Great help for me to smoke a Brisket!
Awesome! I hope it came out amazing. This is one of my favorite things to smoke and it sure is a crowd pleaser!
Thanks for putting together a GREAT brisket cooking “school”! I really appreciate your time and help!
This was mouth watering, melt in your mouth good!!! So good in fact we were dropping meat on the floor fighting over it!
SO glad you liked it. I hope you were able to break up the fight and all get along over more brisket. 😛
I would give this six stars if possible. I couldn’t believe how flavorful this brisket was with just salt, pepper, and smoke! The point in particular comes out so soft and rich, full of melting fat and flavor. And thanks Justin for the impressively assiduous write up! Very easy to follow!
So glad you loved it. And I’ll put in a request to increase the star rating system to 6. 🙂
I followed the recipe, some of the best brisket I have eaten. Also leftovers made killer sandwich’s and quesadillas.
Great stuff
So glad you liked it! Totally agree that the leftovers make amazing sandwiches.
Good and thorough tips Justin! Hub’s brisket is almost there but we think the most recent one needed more rest time. I passed this article to him in case there are any other gotchas. We have a smoked pulled pork and smoked bacon recipe on our site.
Sorry for my slow reply, Lynn! Let me know if you guys have made another Brisket. It’s gotta be one of the best things ever. haha. 🙂