Smoked Brisket Recipe

4.60 from 10 votes

I've created the ultimate recipe for melt in your mouth, sweet and smokey beef, with this incredible smoked brisket recipe!

Prep Time1 15

Cook Time4 30

Rest/Soak Time1 45

Total Time7 30

Course: Dinner, Main Course

Cuisine: American

Servings:

Combine all of the seasonings in a small dish. Rub the mixture over the brisket, coating it entirely.
1 tablespoon kosher salt, ¼ cup brown sugar, 1½ tablespoons smoked paprika, 1 tablespoon onion powder, 1 tablespoon chili powder, ½ tablespoon garlic powder, 1 teaspoon ground black pepper, 4 pound brisket flat
If time allows, wrap the brisket in plastic wrap, and refrigerate for a couple hours or overnight.
At least 1 hour prior to cooking, bring the meat to room temperature and soak the wood chips in a bowl of water.
When ready to grill, fill the smoker box with wood chips. Place the smoker box on the grill. Preheat the grill to medium heat (about 350-375°F).
When ready to start grilling, turn the heat down to low between 225-250°F.
Place the brisket over indirect heat by turning off half of the burners on the grill and placing the brisket over the unlit burners.
Grill for about 4½ hours with the grill cover closed, or until the meat reaches a temperature of 200°F.
Allow the brisket to rest for at least 45 minutes prior to slicing.

If scaling this recipe up or down, in general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
I prefer to smoke my brisket fat side down.
In terms of wood chips, I recommend hickory, mesquite, oak, maple, or cherry. You could also do a blend of a few kinds.
There is no need to wrap this brisket!
Be sure to let the brisket rest before slicing to lock in the juices.

Storage: Store smoked brisket in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.