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A knife slicing into a beef brisket.
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4.95 from 17 votes

Smoked Brisket

Beef brisket and a backyard smoker. We're talking everyone's favorite smoked brisket recipe. This beef brisket is coated with a brown sugar based rub and smoked low and slow. And I'm even going to tell you how to get past the stall. 
Prep Time30 mins
Cook Time9 hrs
Total Time9 hrs 30 mins
Course: dinner
Cuisine: American
Servings: 20 people
Calories: 365kcal
Author: Amanda Mason



  • Place the brisket in a large Pyrex dish. Take each ingredient listed above (excluding the Brisket) and mix well in a bowl with a spoon. 
  • Once the rub ingredients are mixed well, start rubbing and pressing the rub into the brisket. You want to ensure you are pressing the rub into the meat with a little bit of force so the rub can start to seep into the meat. Cover the Pyrex dish with either aluminum foil or saran wrap and let it sit in the refrigerator for 12 to 24 hours.
  • Soak the wood chunks for at least 1 hour before smoking. Wrap the wood chunks in aluminum foil. Once your wood chunks are wrapped, place them in the tray in the smoker. 
  • Prepare your water tray by wrapping the tray with heavy-duty aluminum foil.  Drop in about 3 Tablespoons of liquid smoke into the water tray. 
  • Turn on the smoker and pre-heat it to 225 degrees. When it’s time to put the brisket on the smoker, lay it fat side down. 
  • Place an electric meat thermometer in the brisket and close the smoker door. 
  • Let the brisket smoke low and slow, never letting the smoker temperature get above 250. The brisket should take about an hour per pound to smoke.
  • When you get to the point where your meat has about 2 to 3 hours left to smoke, what you want to do is pull the brisket out of the smoker and double wrap it with heavy duty aluminum foil. This will help maintain the internal heat and help get past the stall. Wrap it tight. The tighter the better.
  • Insert the meat thermometer back into the brisket and continue to smoke until your brisket reaches 180 to 185 degrees. From there, pull it out of the smoker and leave it wrapped in the aluminum foil.
  • Take the wrapped meat and wrap it again in a beach towel. Pull out a large empty cooler and place your wrapped brisket in the cooler to rest for about 1 to 2 hours. This process really helps make the brisket juicy and more tender.
  • For a well done brisket, let the brisket smoke until the internal temperature reached 180 degrees fahrenheit. If you want it more of a medium temperature, it will be done at 170 degrees. 
  • After about 2 hours, you are ready to cut into your brisket at serve.



Calories: 365kcal | Carbohydrates: 3g | Protein: 47g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 529mg | Potassium: 767mg | Sugar: 2g | Vitamin A: 170IU | Calcium: 17mg | Iron: 4.6mg