This classic Texas-style smoked brisket recipe is both delicious and surprisingly simple. Our step-by-step guide covers everything from selecting your brisket to trimming, seasoning, smoking, resting, slicing, and serving. We’ve broken down the process into approachable steps, ensuring success even if it’s your first time smoking meat. Starting with a simple two-ingredient rub, your brisket will smoke low and slow to perfection, promising mouthwatering flavor and super tender texture, along with plenty of brisket leftovers.
If you follow this guide and our simple instructions, smoking a perfect brisket really won’t be that hard. Whether you’re using a kamado grill, Traeger pellet smoker, or box smoker, these tried-and-true methods will help you achieve outstanding, crowd-pleasing results every time.
How to Smoke a Brisket
Step-by-Step instructions for smoking the most tender, delicious brisket. Jump down to the full recipe card for all the details and learn more in the Brisket 101 Quick Guide.
Key Info at a Glance
- Estimated Cook Time: 1 to 1 1/2 hours per pound (12 to 18 hours)
- Smoker Temperature: 225°F to 275°F
- Wrap Temperature: 165°F
- Finished Internal Temperature: 203°F to 206°F
- Rest Time: 1 to 2 hours
- Recommended Wood: Post oak or pecan
1. Select Your Brisket
2. Trim
3. Season- 4. Smoke
5. Wrap- 7. Slice
- Select Your Brisket: Choose a high-quality whole “full packer” cut (USDA Prime recommended). Plan for 1 pound of raw untrimmed brisket per person.
Learn more about where and how to buy brisket → - Trim the Brisket: Trim the fat cap to 1/4″ thick, remove silver skin from the bottom side, and trim edges. Create an even surface for optimal airflow and to prevent burning.
Learn How to Trim a Brisket → - Season the Brisket: Use a 50:50 ratio of kosher salt and 16 mesh coarse ground black pepper. Season generously on all sides. Let sit at room temperature for 1 hour before cooking. Insert a probe thermometer in the thickest part of the brisket flat.
Get the Brisket Rub Recipe with additional flavor add-in options → - Smoke the Brisket: Place fat side down in a preheated 225°F to 275°F smoker, with the point closest to the heat source. Use post oak or preferred wood for smoke.
- Wrap at 165°F: When the bark is formed and the internal temp reaches 165°F (about 4-6 hours in), wrap it tightly in butcher paper or foil. Continue cooking until the internal temp of the flat reaches 203°F-206°F. At this point, the meat should feel very tender (with a probe) and flexible. Verify with a probe thermometer, which should easily go into the meat without resistance.
- Rest: Remove the brisket from smoker and rest for at least 1 hour, but preferably 2 hours, keeping it wrapped. Tip: Place it in a towel-lined cooler to keep warm.
- Slice: Separate point from flat, then slice each against its grain into 1/4″ thick slices for tender bites. This is my favorite brisket slicing knife.
- Serve: Enjoy with your favorite 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. 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.
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.
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.
The Tools You’ll Need
Here are some important tools & equipment that will make this whole process easier. Check out the full list of my most recommended smoker accessories.
- Smoker – A pellet smoker like a Traeger, electric smoker or 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 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.
Top Tips for Success
- A Thermometer is your best friend! These are your best friends. Use a 2-channel thermometer to remotely monitor the temperature of the smoker (placed on the grates) and one in the thickest part of the brisket flat to monitor the meat’s internal temp. And a third instant-read thermometer for spot-checking to verify doneness.
- Start cooking the night before. Smoking brisket takes a long time. Starting the cook overnight is a lifesaver and gives you a nice buffer if you need to eat at a certain time
- Use a drip pan with water – This will not only catch drippings which can cause flare-ups and make for more cleanup, but the water will keep the smoking environment more humid, which helps bark and keep the brisket juicy and more flavorful.
- Keep that lid closed – Open the lid of your smoker as few times as possible and do it quickly when you have to. This keeps the smoke in and maintains the temperature. You shouldn’t need to open it at all for the first 3 hours.
- Be prepared for the stall – The stall is basically a time when the internal temperature of the meat stops rising when it reaches around 150° F, sometimes for a few hours. During this time, the meat is sweating off liquid, which cools it down and prevents the temperature from rising during “the stall.”
It will probably mess with you (like it does me), so just be ready for it. You just have to stand by and trust the cooking process. The temperature will start rising again. Once it does, it will climb fairly quickly. - A better rest – 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.
- 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.
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 |
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.
Learn more in the Beginners Guide to Briskett →
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..
- 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 doneness.
- Sous Vide the brisket before smoking – Try this amazing alternate cooking method for this mostly hands-off sous vide brisket recipe which you can choose the texture and doneness.
Serving Suggestions
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 melty brisket sandwiches and the best brisket ragu over pasta or creamy polenta, inside crunchy tacos, breakfast brisket and egg hash, a brisket grilled cheese for lunch, add it to baked beans, make chili with, 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
Ingredients
- 1 whole packer brisket (12 to 16 pounds)
- 1/2 cup Diamond kosher salt
- 1/2 cup coarse ground black pepper (16 mesh grind)
Instructions
- Trim the brisket: Trim off any loose pieces of meat and shave the fat cap down to about 1/4" thick. Remove the silver skin from the backside.
- Season: Combine the Kosher salt and coarse 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: Insert a probe thermometer into the thickest part of 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 and Wood: For a pellet smoker, use 225°F; for charcoal smokers, 250-275°F. For smoke, I prefer post oak wood chunks, but mesquite, pecan, or a combination with cherry/apple also works well.
- Cook Time: Approximately 1 to 11/2 hours per pound at 250°F.
- Smoker Temperature: For a pellet smoker, use a lower temperature of 225° F, and a higher temperature of 250-275° F for charcoal smokers.
- Thermometers: Use multiple for accuracy: one in the brisket, one on the grate, and a handheld for spot checks.
- Open the smoker lid as few times as possible during the cook.
I use a master built electric smoker and a “MEATER” thermometer. The brisket is too large to fit on one rack. Is there a preferred way to cut the brisket in two so it can fit. Will this effect the cook time? Should I cut it then apply the rub or can I apply the rub the night before and cut the brisket to fit my smoker in the morning?
Hi Kevin. I would separate the “point” and the “flat” and season them individually as well as monitor the internal temperature of each one. The flat will usually be done first since it is thinner. The overall cook time might be reduced. Yes, you can season the night before. Let me know if there’s anything else I can help with. Happy smoking! 🙂
I’m excited to smoke my first brisket using this recipe!! Two questions:
1. I have a Traeger pellet smoker – do I need to use a water pan? The smoker instructions don’t mention it and I’m not sure where it would go as there is no spot to put it under the meat (like I used to in my Masterbuilt electric smoker)
2. Do I put the thermometer in the thick or thin part of the brisket? I have a few probes so could put one in each but which temp do I go off for when to wrap/when the cook is finished?
Thanks so much for your help!
Hi Steph!
1. No, a water plan isn’t completely necessary for a pellet smoker. However, I still use one in my pellet smoker not so much for the moisture, but to catch the drippings. I add water so the drippings don’t burn inside the aluminum pan. Up to you though, it’s not required. 🙂
2. Thermometer in the thickest part of the “flat” next the point. Insert it against the grain. If you have two, then you could insert one inside the point just to monitor. I believe the point usually cooks a bit faster.
Go with whichever is done last for wrap and pull temps.
Hope this helps. Best of luck and let me know how it turns out.
Thanks so much Justin – will let you know how it goes!
One more question… I’ve just decided to make burnt ends (just to complicate my first brisket cook!) – do you recommend separating the point from the flat when it’s time to wrap, or at the end of the cook (once it hits 203 degrees)? Or another way? Thanks!
Hi Steph,
I would separate them from the start if you are going to make burnt ends with the flat. 🙂
Does it matter if the beef is grass fed?
grass-fed is often (but not always) leaner, so it will cook faster and can dry out. I would probably smoke it at a lower temperature closer to 225°F to keep it from drying out. Hope this helps.
Tried this today. I had already cut the full brisket in half months ago, it was not done the way it should have. But I had a 5# point(?) or some sort of odd cut, cooked in about 3 1/2 hours. I did lower the temperature to 225 when I saw how quickly it was cooking and wrapped it at 145 degrees. Let it rest for 3 hours before cutting. I am afraid my husband is in danger of losing his crown. Thanks so much!
Sounds wonderful, Deb. Love that you made changes based off how it was cooking and it came out great!
I just did my brisket yesterday using the salt & pepper instead of the rubs that can be used for the brisket & this was the best brisket I have ever done!!
So happy to hear it, John! I bet it was amazing. Hopefully you have some leftovers to enjoy during the week. 🙂
After researching for weeks in preparation for my first smoked brisket, I ultimately decided your recipe would be best for use on my BGE and glad I did! We had 12 adults and 8 kids here on July 4th to feed and the pressure was high. I bought a 14.3 lbs Prime brisket from Sam’s that after trimming was probably around 13. Closely following your recipe my cook lasted 16.5 hours followed by a two hour rest in cooler. Only a few slices remained after initial meal, but that soon disappeared a couple hours later. This morning July 5, I am basking in fond memories and planning my next brisket bbq! Thanks for your perfect recipe, Justin!
Hi Steve! Wow, sounds like an amazing 4th of July! I’m sorry that it was all gone so quickly. haha. Leftover brisket is the best. 🙂
How is your brisket recipe changed if smoking a 19lbs American Waygu Brisket? I heard that the higher fat content may vary the cooking temp., temp at wrap, and the internal temp when done?
Hey Richard! Unfortunately, I don’t have first-hand experience with smoking a Waygu Brisket, but now I have a reason to so I can help answer those questions. I hope you are able to find out the info you need in the meantime. 🙂
THANK YOU!! We smoked a brisket for the first time over Memorial Day weekend and this recipe was perfect. It answered all of our questions before hand and gave us the confidence to get going. It came out DELICIOUS! Thank you so much for the helpful post. We will be making this brisket often.
Sooo glad to hear it, Candice! Congrats on a successful first brisket smoke. That is definitely an accomplishment. Always happy to help and can’t wait to see what you smoke next. 🙂
I just wrapped my 15 lb brisket in butcher paper. It took me 9 1/2 hours to get to 165. As I was wrapping in butcher paper I touched the bark and it tasted quite salty.. will the butcher paper help knock that down or is there a way to take some salt out? I’m guessing it’s just the bark that is salty, not the meat inside? This is my first brisket. Indirect. Oklahoma Joe Highland Offset smoker.
Thanks!
Hi Houston! Yep, the bark will taste salty. That’s a big piece of beef and you aren’t just eating the outside. Hope it turned out terrific.
It turned out great! I would like to spray it with a juice of some sort while it is cooking next time, for extra moisture. Do you have any recommendations? Btw, I’m allergic to apples.. lol
So glad to hear it, Houston! Hmm. I always use a combo that contains apple. Not sure what else would be great. Personally, I don’t spritz brisket.
Are you using a water drip pan in the smoker for moisture?
Had a 6lb brisket
Adjusted the time
Did the butcher paper
Cooler rest
Turned out to be as hard as a rock
Ugh wasted time and money
Hi John,
Really sorry to hear that it didn’t come out. Can you provide more details on the type of beef it was? Was it grassfed? Did you cook with indirect or direct heat?
How would you recommend reheating a brisket so it’s not dry?
I want to make the brisket for thanksgiving but do it the day before so I don’t have to cook it at 3 or 4 AM. I want to reheat it to eat on thanksgiving day but want it to be moist.
Thank you
i heat au jus and simply put sliced , smoked brisket into it for a few mnutes.
Hi Paula. How to BBQ right has a great post on reheating brisket.
you are the best ,man, thank you for ALL the info , i use an electric smoker though with hickory or mesquite or apple wood at 250 for up to 14 hrs , u r right THE BEST IS IN THE REST,.,.,
THANKS AGAIN FOR UR KNOWLEDGE.
Absolutely, Terry! So glad to hear it came out great.
one other thing , on reheating brisket, for the flat i will heat up a can of au jus, slice a few pieces and let the liquid warm and hydrate the meat,seems to work well.any suggestions?
How indicative is the “feel” of the brisket vs the internal temp? My concern is waking up to wrap at 165 and trusting the thermometer reading. Also, thanks for this recipe. I’ve been building up to brisket for a few years. Finally ready to take the plunge.
Hey Adam! Unless you’ve been cooking brisket a long, long time, it’s definitely better to go off the internal temp with a thermometer than by feel. If you don’t have a good instant-read probe thermometer, that’s definitely something worth investing in. Let me know if you have any other questions. Best of luck with your brisket smoking. Cheers!
Thanks for this recipe, only thing I changed was the rub, I used a Brazilian salt rub that my wife had. It turned out awesome. Thanks
5 stars
Great taste turned out perfect.
I will definitely follow your lead, tips, and suggestions.
Thank you.
Thanks for the great feedback, Rodney! Looking forward to having you along the journey. Cheers!
Amazing!!!
So happy to hear it!!!
Thank you for sharing your expertise! My son just started smoking meats and smoked his first brisket yesterday. I found your instructions and recipe for Salt and pepper smoked brisket and it was phenomenal! He likes to add too many spices and mix too many flavors which is a big mistake. I convinced him to keep the brisket simple because brisket stands on its own. I shared your instructions and recipe with him and coached him along the way when he had questions. I also warned him about high expectations on the first ever smoked brisket. He took the advice and kept it too just salt and pepper and his very first brisket was absolute perfection! He asked me to slice it and I knew with that first slice that it was perfect. Juicy, tender, beautiful smoke ring and a aroma that made my mouth water! We are now moving on too your brown sugar and salt smoked salmon! Thank you Thank you
Cynthia (mom) Robbie (son)
So so glad to hear it, Cynthia! Love love keeping it simple and glad it turned out to be better than adding too much. There’s nothing like slicing into your first smoked brisket. And when it turns out amazing it was all worth it. My mouth is watering.
Hope the salmon was wonderful as well! Cheers!
Ya got me people definetly I’ve been schooled by you
and now I will put this to use when the time comes.
Thank You Professor
Why is it no one ever mentions “how to build a good bed of coals.” This, IMHO, is one of the most critical steps to a successful brisket.” Without it you will end up doing a lot of extra work, and your cooking time will increase along with the quality of your end product.
That’s a great point, Taye! It is so important, if not the most important thing to a successfully smoked brisket. I’m going to add that to my post calendar right now for future content. I will make it a separate post, as it will relate to many of my recipes and is specific to charcoal smokers. A lot of people use pellet smokers or other smokers that aren’t charcoal, so I will leave it out of the brisket recipe itself. Thanks!
lol where are you getting brisket for 3.50 a lb? It’s 7.99 a lb just for choice grade.
That was from Costco. I haven’t been in a month or so, but last time I saw it there it was still around $5/lb for prime grade.
13 lb prime grade brisket for $3.49/lb at Costco in SC
There ya go! Now that’s a deal.
Sorry you lost me at “no need to smoke less than a full brisket.” That’s what 15-20 lbs of meat for 2 people? Small groups are worth the effort?
I agree that it’s too much for 2 people for a meal or two, but it’s a good amount of time and effort to make. Your freezer is your friend for the leftovers, or you can give some away to make best friends. 😀