Fall-Off-The-Bone Smoked Brisket

Nothing is more satisfying than the aroma of a perfectly smoked brisket! I remember the first time I smoked a brisket. I was nervous but excited. I was determined to get that perfect smokey flavor and tenderness. After hours of smoking, I finally took it out of the smoker and the results were incredible. The meat was so tender and juicy and the smokey flavor was perfect. It was a truly rewarding experience and one I’ll never forget. Now I’m here to share my recipe for smoked brisket with you.

Smoked Brisket Recipe

Prep Time

10 mins

Cook Time

375 mins

Additional Time

510 mins

Total Time

895 mins


12 servings

Smoked Brisket


  • 1. 5 pounds beef brisket, trimmed of fat
  • 2. 2 tablespoons brisket rub (such as Fiesta®), or as needed
  • 3. 3 tablespoons mustard, or as needed


  • Preheat an oven to 375 degrees F (190 degrees C).
  • Trim any excess fat off the beef brisket.
  • Rub 2 tablespoons of brisket rub all over the beef brisket.
  • Spread 3 tablespoons of mustard all over the beef brisket.
  • Place the beef brisket in a roasting pan.
  • Roast in the preheated oven for 1 hour and 15 minutes.
  • Turn the oven down to 200 degrees F (95 degrees C).
  • Continue to roast the beef brisket for 6 hours, or until it is tender.
  • Remove the brisket from the oven and let it rest for 10 minutes before serving. Enjoy!

Nutrition Facts

  • Serving size: 4 oz (112g). Calories: 190, Fat: 7g, Saturated Fat: 3g, Cholesterol: 65mg, Sodium: 540mg, Carbohydrates: 2g, Protein: 28g.

What are the key steps to smoking a brisket?

The key steps to smoking a brisket include: selecting the right brisket, prepping the brisket, seasoning the brisket, smoking the brisket, and testing the brisket.

When selecting the brisket, it is important to consider the cut, size, and fat content. Look for a whole, untrimmed brisket with a decent fat cap for the best results. If you’re not sure which cut to select, talk to a butcher for recommendations.

When prepping the brisket, trim off any excess fat and remove any silverskin. This will help the brisket to cook evenly and create a great finished product.

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Seasoning the brisket is the next step. Rub the brisket with a combination of salt, pepper, and other spices. This will provide the brisket with flavor and help to create a nice crust. Let the brisket sit for at least an hour in order to let the seasoning absorb.

Smoking the brisket is the next step. Ideally, the brisket should be cooked at a low temperature for a long period of time. This gives the brisket time to break down and become tender. Most recipes call for a temperature of 225-250 degrees Fahrenheit.

The last step is to test the brisket. Insert a meat thermometer into the thickest part of the brisket and make sure the internal temperature registers at least 195 degrees Fahrenheit. If it doesn’t, keep cooking until it does. Let the brisket rest for at least an hour before serving.

Following these steps will ensure that you have a perfectly cooked, delicious smoked brisket.

What type of smoker is best for smoking a brisket?

The type of smoker best for smoking a brisket is a charcoal smoker. Charcoal smokers have an even temperature distribution, which is ideal for slow-cooking the brisket to perfection. Charcoal smokers allow for the smoke to be concentrated, giving the brisket more of a smoky flavor. Additionally, charcoal smokers typically have a larger capacity compared to other types of smokers, making them a great choice for smoking a larger cut of meat like a brisket.

When smoking a brisket, it’s important to use indirect heat so that the meat cooks slowly and evenly. Charcoal smokers are great for this because they allow you to adjust the temperature to get just the right amount of heat. The smoke is also more concentrated since the heat is coming from the side and not directly underneath the meat. This allows the smoke to be more concentrated, giving the brisket more of a smoky flavor.

When it comes to temperature control, charcoal smokers are an excellent choice. They are typically more adjustable than electric smokers, allowing you to set the exact temperature you need for the perfect brisket. The temperature control is also much more precise, giving you more control over the cooking process.

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Finally, charcoal smokers are great for smoking large cuts of meat like a brisket because they typically have a larger capacity. This allows you to smoke a larger amount of meat at once, which can save time and effort when cooking for a large group of people.

In conclusion, a charcoal smoker is the best type of smoker for smoking a brisket. They are great for controlling the temperature, providing even heat distribution, and having a large capacity for smoking larger cuts of meat. With the right charcoal smoker, you can easily smoke the perfect brisket.

What are the benefits of smoking a brisket?

The benefits of smoking a brisket are numerous, but the most notable include:

  • Increased flavor: Smoking a brisket infuses it with a rich, smoky flavor that is unmatched in other cooking methods.
  • Juiciness: Smoking locks in the moisture of the brisket, making it juicy and tender.
  • Versatility: Brisket can be used to create a variety of dishes, from sandwiches to tacos.
  • Low maintenance: Smoking a brisket takes several hours, but it is a relatively hands-off cooking method that doesn’t require constant monitoring.
  • Economical: Brisket is an affordable cut of meat that can feed a large crowd.

What types of wood chips pair best with smoked brisket?

When it comes to smoked brisket, there are a few wood chips that pair particularly well. Hickory, mesquite, and oak are all great choices for adding flavor to smoked brisket. Each of these wood chips can bring a distinct smoky flavor to the dish, while also adding a hint of sweetness.

Hickory is a classic choice for smoked brisket, as its strong, smoky flavor pairs perfectly with the bold taste of the meat. It has a strong, almost bacon-like flavor that can bring out the best in the brisket. Mesquite has a similar smoky flavor, but with a slightly sweeter, grassy taste. It can add a unique flavor to the meat that you won’t get from hickory. Finally, oak is a great option for enhancing the natural sweetness of the brisket. Its mild, woodsy flavor adds a hint of sweetness without overpowering the dish.

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No matter which wood chips you choose, be sure to soak them in water for at least 30 minutes before using them. This will help to ensure that the chips don’t scorch or burn when exposed to the high temperatures of the smoker. Additionally, it’s important to add the chips slowly and evenly over the course of the cook to ensure even smoking.

By experimenting with different wood chips, you can find the perfect combination to bring out the best in your smoked brisket. With hickory, mesquite, and oak, you have three great options for adding flavor and sweetness to this classic dish.

What are the differences between texas and kansas city-style smoked brisket?

The two most popular styles of smoked brisket are Texas-style and Kansas City-style. The main distinction between the two is the type of sauce used. Texas-style brisket is usually served with a tomato-based sauce, while Kansas City-style brisket is served with a sweeter, thicker, molasses-based sauce.

Texas-style smoked brisket is typically cooked low and slow at a temperature of 250°F to 300°F, and is usually rubbed with a blend of spices before smoking. The rub usually contains ingredients like brown sugar, paprika, garlic powder, and ground cumin. The brisket is smoked for up to 14 hours, and is then served with a tomato-based sauce.

Kansas City-style smoked brisket is cooked at a higher temperature of 325°F to 375°F, and is marinated in a spice blend that typically includes garlic, black pepper, and onion powder. The brisket is also smoked for up to 14 hours, but is served with a sweeter, thicker, molasses-based sauce.

Both styles of smoked brisket can be cooked in a smoker, or in an oven. The key to success when cooking either style is to cook the brisket for an extended period of time at a low temperature, in order to get the perfect combination of tenderness and smokiness.

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