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Our Smoked Beef Brisket recipe is melt-in-your-mouth juicy and delicious. Using a simple but flavorful rub, smoking a beef brisket has never been so easy and so rewarding! Your whole neighborhood will be jealous from the smell!
Jump to:
- Smoking Brisket
- Tools
- Smoked Brisket Rub Recipe
- What is tallow?
- How to Cook a Brisket
- Brisket Smoking Temperature
- Internal Temp for Beef Brisket
- You may also like
- How to Reheat Smoked Brisket
- Frequently Asked Questions
- How to Cook a Beef Brisket in the Oven
- 📌 Pin it for later!
- Similar Recipes You'll Love
- 📋 Recipe
- 💬 Reviews
Smoking Brisket
I cannot overstate how much I love BBQ beef brisket. There is nothing like the smell and taste you get from smoking brisket - it is incomparable! My family gets so excited when I come home with a brisket and fire up the smoker.
You might think smoking a beef brisket is a challenge to get right, but I'm here to tell you it's much more simple than it seems. I'll show you how to cook a brisket so it's fall-apart tender, delicious, and most importantly, juicy! No dry brisket here!
Let's get down to it - my family's favorite smoked beef brisket recipe. Give it a try, and this is the only way you're ever going to want to smoke brisket again.
Tools
Smoked Brisket Rub Recipe
- wagyu tallow* (or olive oil or mustard)
- black pepper
- coarse salt
- paprika
- garlic powder
- apple cider vinegar
I love using wagyu tallow because of the flavor it adds when smoking a beef brisket. It's delicious and keeps the beef nice and moist! However, you don't have to use wagyu tallow. In its place, you can use olive oil or mustard. These are simply binders for the rub!
What is tallow?
Wagyu tallow is beef tallow, or lard, and can be found at the grocery store. We have tried this recipe with tallow and with olive oil, and can tell you both ingredients work perfectly!
How to Cook a Brisket
- Some cuts of briskets will have a lot of fat on the outside, which you’ll want to cut away since there’s plenty of fat on the inside. This creates a much better setup for cooking the brisket.
- Let your brisket rest overnight in the refrigerator before smoking it, uncovered and seasoned only with salt.
- When seasoning brisket, make sure to cover every outer portion of the beef and pat it all down for the best seal.
- The brisket has to rest so it can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.
- If desired, once you wrap the brisket, you can preheat your oven to 225°F and let it finish the cooking process that way. The final steps are still the same.
Brisket Smoking Temperature
We smoke brisket at 225°F. Cooking it low and slow gives you the juiciest, most delicious BBQ brisket you will ever eat.
Internal Temp for Beef Brisket
Smoke unwrapped until your brisket temperature reaches 165°F. Then, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, it's ready. Use a meat thermometer for best results!
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How to Reheat Smoked Brisket
- Preheat your oven to 325°F.
- Let your leftover beef brisket reach room temperature on a baking sheet, about 30 minutes.
- Pour leftover juices from smoking or beef broth over the smoked beef brisket so it will absorb the moisture when reheating and stay juicy.
- Cover the entire pan of brisket with two layers of foil and tightly seal it around the edges. For cut brisket, reheat about 20 minutes. For a whole brisket, reheat for about 1 hour.
Frequently Asked Questions
It takes about 10 hours to smoke an 11-pound cut like the one we use in our smoked beef brisket recipe.
Yes. Wrap your brisket tightly in foil and add to an airtight container. Label with the freezing date and store for up to 6 to 12 months. Allow to thaw, then reheat following our reheating instructions.
Our smoked beef brisket recipe will keep for 3 to 5 days in the refrigerator kept in an airtight container.
The average person will eat about ½ pounds of brisket, so our 11-pound recipe serves 10-12! Perfect for a backyard party or for plenty of tasty, tasty leftovers!
How to Cook a Beef Brisket in the Oven
To cook beef brisket in the oven, you will want to use a smaller cut of beef, as brisket needs plenty of time to cook. I recommend using a 4 to 5 pound cut instead of the 11 pounds used in this recipe.
- Follow the recipe steps as instructed to chill the brisket overnight and to season it for cooking. Let it come to room temperature once ready to cook.
- Preheat your oven to 300°F. Cover a rack, resting in a roasting pan, with two sheets of foil long enough to wrap around the brisket. Place the brisket, fat side up, in the foil and loosely wrap. You want a little space between the foil and the brisket.
- Roast brisket for about 1 hour and 15 minutes per pound. That's approximately 4 hours and 36 minutes for a 4 pound brisket. Once it reaches an internal temperature of 185°F, uncover it from the foil and roast for another hour.
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Check out our Smoked Brisket Web Story!
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- Grilled Rib Eye Steak Recipe with Garlic Butter
- Slow Cooker or Instant Pot Beef Brisket
📋 Recipe
Juicy Smoked Beef Brisket
Equipment
- Aluminum foil
- Meat thermometer
- Spray bottle
- Cooling rack/baking sheet
Ingredients
- 11 pound beef brisket
- ¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil or mustard, for binding
- ½ cup coarse black pepper
- ¼ cup coarse salt plus 3 tablespoons
- ¼ cup paprika
- 2 tablespoons garlic powder
- apple cider vinegar
Instructions
- If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut. Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your pellet smoker to 225°F.Then, spread the tallow around the entire brisket and rub it in well.
- Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.
- Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.
- Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!
Notes
- You don’t have to use wagyu tallow. You can replace it with 3-4 Tablespoons of olive oil or mustard. These are simply binders for the rub.
- Some cuts of briskets will have a lot of fat on the outside, which you’ll want to cut away since there’s plenty of fat on the inside. This creates a much better setup for cooking the brisket.
- The brisket has to sit so it can reabsorb the juices. If not, you could end up with a slightly dry brisket or a juicy mess.
- If desired, once you wrap the brisket, you can preheat your oven to 225 degrees and let it finish the cooking process that way. The final steps are still the same.
Matt Snyder says
Dude, bro. . Like, yum!
Robert says
Can you do this in a Green Egg & if so, what's the process?
Em Beitel says
Hi Robert! We're not Big Green Egg experts, but you should be able to smoke brisket in the Big Green Egg by using the smoker settings and following the directions in the post. We hope you enjoy! Thank you for your question!