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Perfect Smoked Brisket

A classic recipe for tender and juicy smoked brisket, seasoned simply with salt and pepper and cooked low and slow for optimal flavor.
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Prep Time 1 hour
Cook Time 10 hours
Total Time 11 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 10 pounds beef brisket, with the point attached Choose a brisket with the point for added fat and flavor.
  • 0.5 cup kosher salt Season generously.
  • 0.25 cup black pepper Used for seasoning the brisket.

Method
 

Preparation
  1. Remove the brisket from its packaging and pat it dry.
  2. Trim fat to an even layer of 1/4 inch.
  3. Allow meat to reach room temperature and season liberally with salt and pepper.
Smoking
  1. Preheat smoker to 225 degrees F, using a mild hardwood like oak or fruit woods such as apple or cherry.
  2. Place brisket in the smoker, cooking for about 1 hour per pound until the internal temperature reaches 165 degrees F.
  3. Wrap the brisket tightly in butcher paper once it hits 165 degrees F.
  4. Continue smoking the wrapped brisket until the internal temperature reaches 195 degrees F.
Resting
  1. Let the brisket rest for at least 30 minutes before slicing.
Serving
  1. Slice the brisket against the grain, about 1/4 inch thick for optimal tenderness.
  2. Serve both the flat and point on the same platter.

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. When reheating, add moisture to avoid drying out the brisket.