Smoked Brisket

4.68 from 31 votes

Pure and simple melt in your mouth and packed with flavor smoked beef brisket simply seasoned with kosher salt & black pepper then smoked to perfection low and slow with post oak wood.

Course Main

Cuisine American

Prep Time 30

Cook Time 14

Resting Time 1

Total Time 15 30

Servings

Calories 582kcal

Author Justin McChesney-Wachs

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 bottom (opposite of fat cap) with a sharp knife.
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.
Prep the Smoker: Set up your smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Preheat to 225° and 275° F. Add 3 to 5 fist-size oak, pecan or your favorite wood chunks for smoke (if using a charcoal smoker), or pellets for a pellet smoker.
Smoke the Brisket: Insert a probe thermometer into the thickest part of the brisket. Place the brisket in the smoker fat side pointed towards the heat. Leave the lid closed for at least 3 hours. Begin checking once 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 pink butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) is probe tender, between 203 and 206° F, about 6 to 8 hours more.
Rest for at least 1 hour: Transfer the brisket (still wrapped in the butcher paper) to a large cooler and rest for at least 1 hour and preferably 2 hours. 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 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 great.
Cook Time: Approximately 1 to 11/2 hours per pound at 250°F.
Thermometers: Use multiple probes 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.

Nutrition