15+ Smoked Brisket Recipes to Satisfy Your BBQ Cravings

Smoking brisket is an art that combines technique with flavorful ingredients. With a little patience and the right approach, you can create a tender, juicy dish that will impress your family and friends. This article will provide you with delicious smoked brisket recipes and tips to help you master this crowd-pleasing favorite.

Whether you are a beginner or an experienced cook, there are plenty of ways to prepare smoked brisket, each bringing its unique twist. You will find various rubs and cooking methods that suit your taste and smoking equipment.

Get ready to elevate your grilling game and enjoy the hearty flavors of perfectly smoked brisket.

1) Texas-Style Smoked Brisket

Texas-style smoked brisket is known for its rich flavor and tender texture. You will need a quality brisket along with some simple seasonings. The process takes time, but the results are well worth the effort.

Start by generously coating the brisket with a mixture of kosher salt and black pepper. You can also add garlic powder for extra flavor. Let it sit at room temperature for about an hour.

Prepare your smoker to maintain a low temperature, around 225°F (107°C). Place the brisket in the smoker and let it cook for several hours. A whole brisket may take 10 to 12 hours to become perfectly tender.

Once the internal temperature reaches 195°F (90°C), it’s time to let it rest. Slice it against the grain for the best texture. Enjoy your delicious Texas-style smoked brisket!

Ingredients:

• 1 full packer brisket (12-15 lbs)
• Kosher salt
• Black pepper
• Garlic powder (optional)

Cooking Instructions:

1. Coat the brisket with salt, pepper, and garlic powder.
2. Let it sit at room temperature for 1 hour.
3. Preheat smoker to 225°F (107°C).
4. Place the brisket in the smoker.
5. Smoke for 10-12 hours until it reaches 195°F (90°C).
6. Remove from the smoker and let it rest.
7. Slice against the grain and serve.

2) Juicy Backyard Smoked Brisket

Creating a juicy backyard smoked brisket is straightforward and rewarding. Start with a good quality brisket, ideally between 10 to 12 pounds. Season it with a simple mix of salt and pepper or your favorite rub for extra flavor.

Prepare your smoker, aiming for a temperature of around 225°F (107°C). The low and slow method works best for this cut of meat.

Place the brisket in the smoker and let it cook for about 1 to 1.5 hours per pound. Keep an eye on the internal temperature, aiming for 195°F (90°C) to 205°F (96°C) for tender meat.

Let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute, making every bite delicious.

Ingredients:

• 10-12 pound brisket
• Salt
• Pepper
• Optional: Your favorite rub

Cooking Instructions:

1. Season the brisket with salt and pepper or rub.
2. Preheat your smoker to 225°F (107°C).
3. Place the brisket in the smoker.
4. Smoke for 1 to 1.5 hours per pound.
5. Check for an internal temperature of 195°F (90°C) to 205°F (96°C).
6. Let it rest for 30 minutes before slicing.

3) Signature Spicy Rub Brisket

To make a delicious smoked brisket, you’ll want to start by preparing your spicy rub. This rub adds a kick to the meat and enhances its flavor.

Combine coarse kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika. Adjust the spice levels based on your taste.

Coat your brisket evenly with the rub and let it sit for at least one hour, or overnight for extra flavor. Smoking it low and slow at 225°F (about 107°C) will help achieve that tender texture.

Keep an eye on the internal temperature. You want it to reach around 195°F (about 90°C) for perfect tenderness. Enjoy your flavorful, spicy brisket at your next gathering!

Ingredients

• 2 tablespoons coarse kosher salt
• 2 tablespoons coarse black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika

Cooking Instructions

1. Mix all the ingredients for the rub in a bowl.
2. Rub the mixture all over the brisket.
3. Let it sit for at least one hour or overnight.
4. Preheat your smoker to 225°F (107°C).
5. Smoke the brisket until it reaches 195°F (90°C) internally.

4) Traeger Smoked Beef Brisket

You’ll love making Traeger smoked beef brisket. It’s simple and brings out amazing flavors. Start by trimming excess fat from the brisket.

Next, season it well with salt, pepper, and garlic powder. Let it rest for a bit to absorb the flavors. Preheat your Traeger to 225°F (107°C).

Place the brisket fat side down on the grill grate. Cook it until it reaches an internal temperature of 165°F (74°C). This usually takes about 5 to 6 hours.

For a tasty finish, let it rest before slicing. Enjoy the juicy, smoky goodness in every bite!

Ingredients

• Beef brisket
• Salt
• Pepper
• Garlic powder

Cooking Instructions

1. Trim excess fat from the brisket.
2. Season the brisket with salt, pepper, and garlic powder.
3. Let it rest for about an hour.
4. Preheat the Traeger to 225°F (107°C).
5. Place the brisket fat side down on the grill.
6. Cook until it reaches 165°F (74°C).
7. Let it rest before slicing.

5) Garlic and Paprika Brisket

This Garlic and Paprika Brisket is a flavorful choice for your next barbecue. The blend of garlic and smoked paprika gives the meat a rich, savory taste. You’ll love how easy it is to prepare.

For this recipe, you need 4-5 pounds of beef brisket. You will also need 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, and 1 tablespoon of garlic powder. Don’t forget 1 tablespoon of paprika for that smoky flavor.

Ingredients

• 4-5 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika

Cooking Instructions

1. Preheat your grill or smoker to 225°F (107°C).
2. Mix the salt, pepper, garlic powder, and paprika in a bowl.
3. Rub this seasoning mix over the brisket.
4. Place the brisket on the grill or smoker.
5. Cook for 5 to 6 hours, or until it is fork-tender.

6) Kosher Salt and Black Pepper Brisket

For a classic smoked brisket, you can’t go wrong with a simple rub of kosher salt and black pepper. This mix enhances the beef’s natural flavors without masking them.

Use a ratio of 50% kosher salt and 50% black pepper for the best results. You can adjust the amounts to your taste, but this balance is a favorite among many pitmasters.

Start by generously applying the rub all over the brisket. Make sure to cover it evenly for a great crust when smoking.

Ingredients:

• Full Packer Brisket (12-15 lbs)
• ½ cup Kosher Salt
• ½ cup Black Pepper

Cooking Instructions:

1. Preheat your smoker to 225°F (107°C).
2. Coat the brisket with the salt and pepper mix evenly.
3. Place the brisket in the smoker fat side up.
4. Smoke until it reaches an internal temperature of 195°F (90°C).
5. Let it rest before slicing and serving. Enjoy!

7) Turbinado and Green Chili Brisket

For a delicious twist on brisket, try using turbinado sugar and green chili powder. The turbinado adds a nice sweetness while the green chili brings some heat.

Start by rubbing your brisket with a mix of salt, pepper, turbinado sugar, and green chili powder. This creates a flavorful crust as it cooks.

Smoke the brisket until it reaches an internal temperature of about 160°F (71°C). Be sure to foil it after this point to keep it moist.

Continue cooking until the brisket is tender, around 200°F (93°C). Let it rest before slicing for the best results.

Ingredients

• Brisket
• Salt
• Pepper
• Turbinado sugar
• Green chili powder

Cooking Instructions

1. Rub the brisket with salt, pepper, turbinado sugar, and green chili powder.
2. Smoke the brisket until it reaches 160°F (71°C).
3. Wrap the brisket in foil.
4. Cook until the internal temperature reaches 200°F (93°C).
5. Allow the brisket to rest before slicing.

8) Perfectly Sliced Barbecue Brisket

Slicing your brisket correctly is key to enjoying its rich flavor and tenderness. Always let the brisket rest for at least 30 minutes after cooking. This helps the juices stay inside the meat.

When slicing, cut against the grain. This means you should look at the brisket and spot the lines running through the meat. Make sure your knife is sharp for clean cuts.

Aim for slices about a quarter-inch thick. This thickness gives you a perfect bite without losing the juiciness.

Your perfectly sliced brisket will be great for serving on a plate or in sandwiches. Enjoy!

Ingredients

• Full Packer Brisket (12-15 lbs)
• Kosher Salt
• Black Pepper
• Garlic Powder
• Beef Tallow (1 cup)

Cooking Instructions

1. Prepare the brisket by trimming excess fat.
2. Season with kosher salt, black pepper, and garlic powder.
3. Smoke at 225°F (107°C) until tender.
4. Let rest for 30 minutes.
5. Slice against the grain and serve.

9) Hardwood Smoked Beef Brisket

For a delicious hardwood smoked beef brisket, you’ll need to start with a good quality brisket. The packer’s cut works best for this recipe.

Season your brisket generously with salt and pepper. Make sure to rub it in well.

Prepare your smoker with hardwood. Oak or hickory gives a great flavor. Preheat it to 225°F (about 107°C).

Place the brisket in the smoker. Smoke it for around 1.5 hours per pound. This helps to achieve that tender, melt-in-your-mouth texture you want.

Keep the smoker closed to maintain a steady temperature.

After several hours, check for tenderness. Your brisket is done when it reaches an internal temperature of 195°F to 205°F (about 90°C to 96°C).

Ingredients

• Packer’s cut beef brisket
• Salt
• Black pepper
• Hardwood (oak or hickory)

Cooking Instructions

1. Preheat your smoker to 225°F (107°C).
2. Season the brisket with salt and pepper.
3. Place the brisket in the smoker.
4. Smoke for about 1.5 hours per pound.
5. Check for an internal temperature of 195°F to 205°F (90°C to 96°C).

10) Marinated Overnight Brisket

Marinating your brisket overnight adds flavor and helps tenderize the meat.

Start by preparing your marinade with ingredients like wine, Worcestershire sauce, and spices. This mix will soak into the brisket while it rests in the fridge.

Make sure you cover the brisket well to prevent any air exposure.

After resting overnight, remove it from the marinade and pat it dry. This helps achieve a better bark when smoking.

Once ready, you can rub the brisket with your favorite seasoning before smoking.

Cooking at a low temperature of 225°F (about 107°C) for several hours will help you achieve that perfect, mouthwatering brisket.

Ingredients

• 1 whole brisket (about 5-10 lbs)
• 1 cup red wine
• ¼ cup Worcestershire sauce
• Spices (like garlic powder, onion powder, and pepper)

Cooking Instructions

1. Mix marinade ingredients in a bowl.
2. Coat the brisket with the marinade.
3. Cover and refrigerate overnight.
4. Remove brisket, pat dry, and apply seasoning.
5. Smoke at 225°F (107°C) until tender.

11) Tender Trimmed Fat Brisket

For a flavorful smoked brisket, start by trimming excess fat. Leave about a half-inch of fat for moisture and taste. You want just the right amount to keep your brisket juicy without being overly greasy.

Rub your trimmed brisket with your favorite seasonings. Make sure to cover all sides well. This enhances the flavor while it cooks.

Set your smoker to a temperature of 250-275°F (121-135°C). This range helps the fat render nicely.

Cook the brisket for about 1 to 1.5 hours per pound. Use a meat thermometer to check for an internal temperature of 195°F (90°C) for that perfect tenderness.

Ingredients

• Whole brisket (trimmed)
• Salt
• Pepper
• Your favorite spices

Cooking Instructions

1. Trim the brisket, leaving about ½ inch of fat.
2. Apply seasoning rub on all sides of the brisket.
3. Preheat your smoker to 250-275°F (121-135°C).
4. Place brisket in the smoker.
5. Cook for 1 to 1.5 hours per pound.
6. Check for an internal temperature of 195°F (90°C).

12) Flawless Smoked Brisket Recipe

To make a flawless smoked brisket, you’ll need a few key ingredients and a solid cooking method.

Start with a good quality brisket, around 12-15 pounds.

You’ll use kosher salt, black pepper, garlic powder, and beef tallow. These will enhance the brisket’s natural flavors.

First, preheat your smoker to 225°F (about 107°C). This low temperature will allow the meat to cook evenly.

Trim excess fat from the brisket, but leave some to keep it moist. Next, season it generously with salt, pepper, and garlic powder.

Place the brisket in the smoker, fat side up. You should cook it for about 1-1.25 hours per pound.

When the internal temperature reaches 165°F (74°C), wrap it in butcher paper. Continue smoking until it reaches about 203°F (95°C).

Let it rest for a while before slicing. Enjoy your perfectly smoked brisket!

Ingredients:

• 1 Full Packer Brisket (12-15 lbs)
• Kosher Salt
• Black Pepper
• Garlic Powder
• 1 cup Beef Tallow

Cooking Instructions:

1. Preheat the smoker to 225°F (107°C).
2. Trim excess fat from the brisket.
3. Season generously with salt, pepper, and garlic powder.
4. Place the brisket in the smoker, fat side up.
5. Cook for 1-1.25 hours per pound.
6. Wrap the brisket in butcher paper at 165°F (74°C).
7. Smoke until the internal temperature reaches 203°F (95°C).
8. Let the brisket rest before slicing.

13) Pepper and Garlic Powder Brisket

This pepper and garlic powder brisket is a tasty choice for anyone looking to add flavor to their meat. The blend of spices enhances the natural taste of the brisket.

Start with a well-trimmed beef brisket. A piece weighing around 4-5 pounds works best.

Rub a mix of kosher salt, black pepper, and garlic powder all over the brisket.

When you’re ready, set your smoker to 225°F (107°C). Cook the brisket until it reaches an internal temperature of 195°F (90°C) for tender slices. This usually takes about 10-12 hours, so plan accordingly.

Let it rest for 30 minutes before slicing. Enjoy every bite of this flavorful brisket!

Ingredients

• 4-5 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder

Cooking Instructions

1. Trim the brisket.
2. Mix salt, pepper, and garlic powder.
3. Rub the spice mix on the brisket.
4. Preheat smoker to 225°F (107°C).
5. Smoke brisket until it reaches 195°F (90°C).
6. Rest for 30 minutes before slicing.

14) Full Packer Brisket

Cooking a full packer brisket can be a rewarding experience. This cut includes both the flat and the point, giving you tender slices and flavorful burnt ends.

You’ll need a brisket weighing between 12 to 15 pounds.

Start by seasoning it generously with kosher salt, black pepper, and garlic powder. These simple spices let the meat shine.

Typically, the best cooking temperature is around 225°F (107°C). Monitor it closely, aiming for an internal temperature of 195°F (91°C) for tender slices.

For an added layer of flavor, consider wrapping the brisket in foil with a bit of beef tallow during the final cooking stage.

Ingredients

• 12-15 pound whole packer brisket
• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 2 tablespoons garlic powder
• Beef tallow (optional)

Cooking Instructions

1. Prepare your smoker to 225°F (107°C).
2. Season the brisket with salt, pepper, and garlic powder.
3. Place the brisket in the smoker.
4. Cook until the internal temperature reaches 195°F (91°C).
5. Optionally, wrap in foil with beef tallow during the last part of cooking.

15) Smoky Crusty Brisket

To make a smoky crusty brisket, start with a good quality cut of meat. A full packer brisket is a great choice. It typically weighs between 12 to 15 lbs.

For the rub, combine kosher salt, black pepper, and garlic powder. This simple mix will add tons of flavor.

Prepare your smoker to 225°F (about 107°C) and let the brisket smoke for several hours. You’ll want to check the internal temperature regularly.

Once it reaches around 195°F (about 91°C), it’s time to wrap it. Let it rest for at least an hour before slicing.

Ingredients

• Full packer brisket (12-15 lbs)
• Kosher salt
• Black pepper

Cooking Instructions

1. Prepare the brisket and trim excess fat.
2. Mix the rub ingredients together.
3. Apply the rub evenly on the brisket.
4. Preheat your smoker to 225°F (107°C).
5. Smoke the brisket for several hours.
6. Check the internal temperature. Wrap the brisket when it hits 195°F (91°C).
7. Rest for at least one hour before slicing.