Smoked Beef Brisket

Smoked Beef Brisket delivers tender, juicy meat that’s packed with flavor from a homemade dry rub made of pantry staple spices and seasonings! Takes just 1 hour to prep before the smoker does the rest of the work!

Anything that comes off of a smoker is always incredibly delicious! Especially this brisket, Smoked Mac and Cheese, and Smoked Turkey Legs!

Break out the smoker and toss this Smoked Beef Brisket onto it! Once it’s done, your only regret will be not doing it sooner!

This spiced, low-heat meat is filled with a mouthwatering smoky flavor that will leave you planning to make it again after your first bite! Perfect for a cookout, holiday meal, or just a relaxing weekend at home!

All About This Smoked Beef Brisket

Taste: The brisket is rubbed with spices and seasonings such as onion powder, chili powder, white pepper, celery seed, red pepper flakes, and dried minced garlic. Giving the smoky meat a slight kick of heat with a little garlicky flavor!

Texture: This smoked beef brisket comes off the smoker with a thin crisp, crusty exterior. However, don’t be fooled by that since the inside is amazingly tender and juicy!

Tips For Smoking Beef Brisket

• Trim The Fat – Using a sharp knife, carefully trim the majority of the fat cap off of the brisket. The goal is to leave about 1/4 inch of the fat cap on it. This way the meat doesn’t dry out as it cooks! If you don’t trim any of it, you’ll be left with trimming it after it cooks. Waiting will cause the meat to cool down before enjoying so I’d recommend trimming before cooking.
• Seasoning The Brisket – Mix all the seasoning in a small bowl or ramekin before rubbing it onto the brisket. That way the seasonings are thoroughly mixed together to give the brisket even flavor all over. Afterward, let the brisket rest with the dry rub on at room temperature for an hour.
• Prepare The Smoker – While the brisket rests, prepare the smoker! Fill up the auger with pellets so it doesn’t run out as soon as it gets going. If your smoker has a small auger, make sure to check and refill it periodically throughout the smoking process. As the brisket finishes its hour of rest, preheat the smoker with the lid closed for 15 minutes.
• Temperature – Don’t heavily rely on the cooking time when smoking meat as cooking time does vary. The best way to track cooking meat is by checking the internal temperature with a kitchen thermometer. That way you don’t overcook or undercook it.
• Butcher Paper – For the second half of cooking, carefully wrap the smoked brisket in butcher paper (affiliate link). As the brisket smokes, the butcher paper soaks up its grease, providing a layer of moisture around the meat. This layer helps to create and maintain moist, juicy meat that allows some smoke through it, adding flavor!
• Serving – Let the finished smoked beef brisket rest for an hour wrapped in butcher paper. Doing so will allow the meat to reabsorb some of the juices from cooking. Then, slice it thin and enjoy!

What To Serve With Smoked Beef Brisket

Deciding what to serve with smoked brisket depends on when you plan to enjoy it! If it’s a special holiday meal you may want sides such as Best Mashed Potatoes, Cheesy Corn Casserole, and Yeast Rolls.

If you’re smoking brisket for a delicious cookout, then you’ll want to pair it with everyone’s BBQ favorite, corn on the cob! As well as Baked Beans, coleslaw, and Roasted Vegetables!

How Do I Store Leftover Smoked Beef Brisket?

Place any leftover smoked beef brisket in an airtight container or tightly wrap them up. Then store them in the refrigerator for 3 to 4 days.

What’s The Best Way To Reheat Leftover Smoked Beef Brisket?

Double-wrap any leftover smoked beef brisket with tin foil. This will help keep the meat nice and moist while it reheats instead of drying out.

Then reheat the leftovers in the oven at 325 degrees F. Afterward, let them set for 20 to 30 minutes at room temperature before enjoying!

Can I Wrap The Brisket With Tin Foil Instead Of Butcher Paper?

Yes, tin foil can be used in place of butcher paper. However, it may block more of the smoky flavor that’s allowed through with butcher paper.

What Should The Internal Smoked Beef Brisket Temp Be For Safe Eating?

Smoked beef brisket’s internal temperature is ideal for eating when it’s between 195 and 205 degrees.

Can I Still Make This Smoked Beef Brisket Recipe Even If My Brisket Isn’t 16 Lbs?

Yes, this recipe can still be made with a smaller cut of beef brisket. It will just alter the cooking time. The general kitchen rule of cooking is that brisket takes about 60 minutes per pound to cook.

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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