Smoked Brisket

smoked brisket with toast and beans

Photo by Jen Causey

Makes 20
Prep 20 m
Smoke 600 m
Rest 30 m



  1. 1 of 4 Prepare smoker according to manufacturer's instructions. Place 2 cups wood chunks on coals. Maintain temp of 275 degrees to 300 degrees for 15 to 20 min.
  2. 2 of 4 Stir together spices and rub evenly over brisket, pressing so it adheres. Place brisket fatty side up in smoker. Close lid and smoke until a bark starts to form on meat surface, 4 to 6 hr, adding wood chips 2 cups at a time as necessary. (The meat's surface will be very dark and shift from looking moist to appearing drier.)
  3. 3 of 4 Carefully remove brisket from smoker (it will be hot), wrap loosely in parchment and return to smoker. Smoke until temp in center of brisket reaches 200 degrees to 205 degrees , 3 to 4 hr. (Check temp every hour.)
  4. 4 of 4 Transfer brisket to a cutting board; let rest 20 to 30 min. Thinly slice across the grain.
Nutrition Information for Smoked Brisket
Servings Per Recipe: 20
Per Serving: 1 g fiber, 0 g sugar, 26 g sat. fat, 2 g carb., 63 g pro., 2396 mg sodium, 65 g Fat, total, 863 kcal cal.