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smoked beef brisket

Smoked Beef Brisket Recipe

Print Recipe
Tender and juicy smoked beef brisket
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 8-10 pounds Beef Brisket

Rub:

  • ½ cup Kosher Salt
  • ½ cup Black Pepper

Instructions

  • Mix the kosher salt and black pepper in a shallow bowl. 
  • Shake a generous amount of the salt and pepper rub onto the meat. Pat the rub into the surface and make sure every part of the brisket is covered. 
  • Preheat the smoker to 225F and add wood chips. I used oak wood for this recipe.
  • Place the meat inside the smoker with the fat side facing up. This will baste the meat in the fat's juices.
  • Smoke the meat for 4 hours. The internal temperature of the brisket should be 165F before removing it.
  • Once the meat is at 165F, remove it from the smoker.
  • Wrap the brisket tightly in butcher's paper to keep the juices in.
  • Return the brisket to the smoker for another four hours or until the meat's internal temperature reaches 205F.
  • Remove the brisket from the smoker. 
  • Let it rest at least 30 minutes before slicing. This allows the meat to retain its juiciness.