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Smoked Brisket Recipe
Prep Time
12
hours
hrs
Cook Time
8
hours
hrs
Resting Time
45
minutes
mins
Total Time
20
hours
hrs
45
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
10
people
Ingredients
Smoked Brisket Rub
▢
½
cup
brown sugar
▢
4
tablespoons
salt
▢
4
tablespoons
instant coffee granules
▢
3
tablespoons
Morton's Tender Quick
▢
2
tablespoons
celery salt
▢
2
tablespoons
onion salt
▢
2
tablespoons
garlic salt
▢
2
tablespoons
paprika
▢
2
teaspoons
chili powder
▢
1
teaspoon
nutmeg
Brisket
▢
12-14
pound
brisket
Instructions
Smoked Brisket Rub
Combine all of the rub ingredients in a bowl and stir to combine.
Brisket
Evenly distribute the rub over the entire brisket, rubbing it all over until the entire brisket is coated.
Place the brisket in a large pan or rimmed baking sheet; cover with foil and refrigerate for 12-24 hours.
Soak the smoking chips in water for at least 30 minutes before smoking.
Prepare the smoker and bring the temperature to 180 degrees.
Add the brisket, fat side up, to the smoker and attach the lid.
Smoke for one hour; remove the brisket and wrap it tightly in aluminum foil.
Return the brisket to the smoker and cook for another 6-8 hours or until the meat is 190 degrees.
Remove the brisket from the smoker and allow it to rest for 45 minutes before slicing.
Slice the brisket against the grain.
Notes
Choose a quality brisket:
Ask the butcher to trim off excess fat, but make sure to leave a thin layer on one side.
Allow the rub to work into the meat
: After you add the rub to the meat, allow it to sit in the refrigerator for 12-24 hours.
Keep your smoker temperature consistent:
You want the temperature to be between 180-200 degrees the entire time.
Allow the brisket to rest:
Do not slice the brisket until it has rested for about 45 minutes.