Smoked Beef Brisket

Smoked Beef Brisket
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Smoked Beef Brisket

Recipe by BacusBBQ


Prep time




Cooking time




Insanely juicy brisket smoked low and slow.


  • 10 lb 10 whole beef brisket

  • 2 sheets 2 butcher paper

  • brisket rub of choice

  • yellow mustard


  • Trim up brisket to your desired preference. The amounts / serving sizes / cook time will obviously vary depending on how large of a brisket you have. Remove the hard fat and any loose fat / silver skin on top of the flat. Trim any rough looking sides of the brisket and reduce the thickness of the fat cap to roughly 1/4''. Also, remove any thin outer pieces of the brisket as these will overcook. If you haven't done this much (or at all), I highly recommend searching for videos online, as seeing it visually will really help.
  • Cover the entire brisket with yellow mustard that will act as your binder (you don't have to use a binder, just depends on your taste). Liberally (and evenly) coat the brisket all over with the rub. Place the seasoned brisket in an aluminum pan and cover with foil overnight (roughly 12 hrs, but could be a little longer).
  • Heat up your smoker to 225 indirect. Add wood chunks of your choice. I spread closer to the outer edges of the smoker so the the smoke will continue to roll for most, if not all, of the cook.
  • The type of smoker you use is important because it dictates how to set the brisket on the smoker. For me, since the heat is coming from below I placed the brisket on the smoker fat cap side down, as this will protect the meat during the entire cook.
  • Smoke the brisket until the thickest part of the flat reaches around 165 degrees. You also want to make sure that the bark is nice and dark and the fat has rendered. If it's 160 or 170 that's fine, there's just more to it than the temperature. Also, be sure the grill doesn't fluctuate lower than 205 or higher than 245. You want to keep a consistent temp throughout.
  • Once the above steps are met, remove the brisket from the grill and wrap with butcher paper as tight as you can get it. If you'd like you can add beef stock, beef tallow, etc., before you wrap. Use a few sheets to help keep any juice from leaking out. Ensure that the fat side is up so the so the top is sitting in the juices.
  • Put the brisket back on the smoker and cook until the internal temp reaches 202 to 203 degrees. Remove from the grill and place the brisket in a cooler and cover with a towel. Let rest for a minimum of 2 hours.
  • After the brisket has rested, set on a large cutting table, and begin cutting around 1/3 of the way down from the point end. Slice from there all the way to the flat end in thin slices. The remaining portion (from the point end) needs to be cut thin at an angle.

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