How to Smoke a Beef Brisket

Fans of grilled beef tend to love the smoky, rustic flavors of the grill that seem to bring out the best in just about any kind of beef. Smoking replicates those flavors while giving meat plenty of time to cook slowly over low heat, allowing the meat to tenderize and soak up every bit of smoky flavor.

Although smoking a beef brisket is a lengthier process than grill cooking, it is well worth the effort for the delicious results it achieves. The key is to start with a high-quality brisket and to use the right smoking wood. Once you have the basics down, you can experiment with different wood types and smoking temperatures to create your own signature brisket.

This guide walks you through every step of the process, from gathering the right tools to choosing wood pellets for the smoker to creating your own smoked brisket with our easy-to-follow recipe. Enjoy!

Variations for Smoked Brisket

Two different styles or cuts of smoked brisket are available to buy, although either one works well for smoking. Still, they look different and have a few different features, so it’s a good idea to become familiar with them before you buy one.

First is the flat cut, which gets its name because of its flatter appearance. It tends to have more muscle and less fat, making it a leaner option for anyone looking to reduce fat in their diet or who doesn’t prefer much fat on their beef.

The second version is called the point cut, which has a good amount of fat compared to the flat cut. Some people prefer using the point cut for smoking brisket because the slower cooking process allows the fat to cook down into the meat, potentially adding some flavor and tenderness. 

What Tools Do I Need to Smoke Beef Brisket?

Before diving into the prep work part of smoking beef brisket, let’s talk about the tools you’ll need. Smoking involves a few more steps than the grill, and there are a few important tools that can make the process go more smoothly:

• Smoker: Obviously, you need to start with a smoker. There are dozens, if not hundreds, available on the market, so the one you choose is up to you. However, we suggest spending a little more money to get one that’s known for longevity, allowing you to continue using it for years to come. Also, be sure it has excellent insulation to hold your temperature throughout the cooking process reliably.
• Oven-safe thermometer: A meat thermometer is a must when cooking beef, but having one that can remain in the meat and withstand the smoker’s heat is even better. You can check its temperature through the smoker’s window, if available, without having to open the door and release heat.
• Butcher paper: Although optional, we suggest wrapping your brisket in butcher paper during the smoking process to hold in moisture and flavor. We’ll get more into that later in this guide.
• Heat-safe gloves: Keep your hands protected when working with your smoker by wearing heat-safe gloves. Be sure to use them when transferring the meat in and out of the smoker.
• Long tongs: A pair of tongs made for barbecuing can come in handy when smoking beef brisket. Make sure they’re sturdy enough to flip the brisket during the cooking process if needed. 

Aside from these tools, you’ll also need a few kitchen essentials, like a cutting board, a chef’s knife, and a rimmed tray to set the beef brisket on after cooking. 

Best Wood Pellets For Smoked Beef Brisket

The star of the smoking process for brisket is the wood pellets you add to your smoker. These pellets are what gives smoked brisket its smoky flavor, and the type of pellets you use can influence the final flavor profile. 

You can use any wood pellets of your choosing, but here are a few of our top recommendations to get you started.

Mesquite

Mesquite wood is a quintessential smoking wood that’ll immediately make you think of a barbecue. Mesquite flavors are often used in smoky barbecue sauces, and you can expect to taste and smell a touch of that familiar flavor in your smoked brisket. If you’re looking for super bold flavor, mesquite is one of the best options. 

Cherry

As you might expect, cherry wood pellets add some fruity notes to your brisket, which can be a good option if you’re planning to serve brisket with a fruity glaze. It’s much more understated in flavor than mesquite wood but will still add notable flavor to smoked brisket. 

Maple

Maple wood pellets are somewhat lighter in flavor, like cherry. However, they offer more rustic notes than cherry and can work especially well when paired with a bold spice rub or heavy seasoning. Some manufacturers make maple barbecue pellets with infused underlying barbecue notes to enhance the end result of your brisket, but 100% maple pellets also do a fantastic job of boosting flavor.

Oak

Oak is one of the most common choices for smoking beef of any kind, including brisket. It has some of the most intense smokiness, so you can be sure to get lots of flavor in every bite of brisket. Its nutty undertones makes it quite versatile, pairing well with just about any marinade or seasonings you choose. 

How to Prepare a Brisket for the Smoker

Next, it’s time to season, trim, and prepare your brisket for the smoker. Follow these steps:

Step 1: Trimming Beef Brisket

The first step you’ll take to prepare brisket for the smoker is trimming off the fat if you don’t want to keep it in place. This is a good idea if you want to avoid potential flare-ups in your smoker that occur when fat drippings hit the heat. To do this, use a sharpened chef’s knife, carefully gliding the blade under the fat as you hold onto the section of fat, lifting it from the rest of the meat. 

Remember, leaving some fat in place is fine; you just want to remove any tough pieces of fat that won’t render down while smoking. Look for any chunks of fat hanging off the meat or long strips of fat that cover the meat.

Step 2: Seasoning Beef Brisket

Next, it’s time to season your brisket. Start by salting the meat on both sides and allowing it to rest at room temperature for 30-45 minutes to brine. Then, you can add other seasonings or rubs just before you’re ready to smoke the brisket.

If you don’t plan on adding several seasonings or a rub, we suggest at least sprinkling black pepper on both sides of the brisket. You can also add seasonings like cayenne pepper, garlic powder, onion powder, or steak seasoning. 

A rub is a good choice for bringing out lots of flavor in the brisket. You can really get creative here, using whatever mix of herbs and spices you love. We like blending sweet and savory elements, like brown sugar, paprika, garlic, and cayenne pepper, which creates a little heat and boldness. Check out our beef brisket rub ideas for inspiration.

Alternatively, some people prefer using a marinade to add some flavor. If you choose this option, allow at least 2-3 hours for the meat to marinade in the refrigerator before smoking. A flavor injection is another way to infuse flavor into the meat while keeping it juicy and tender during the smoking process. Learn more about rubs, marinades, and injections.

Step 3: Wrapping Beef Brisket

Wrapping beef brisket is an optional step you can take to help keep the brisket moist in the smoker while shortening the cooking time a bit. We recommend using butcher’s paper to wrap it, although aluminum foil can also work if that’s what you have on hand. 

Here’s the catch: You don’t usually wrap the brisket before you start smoking it. Instead, wait until the meat reaches about 160-165 degrees. This happens a few hours into the cooking process, usually. 

Once your thermometer shows this temperature, remove the brisket and lay it on a piece of butcher paper. Then, fold a small piece of the paper over the side of the brisket, and begin to roll the brisket to continue folding the paper over it. Then, fold the sides of the butcher paper over the brisket, keeping them tucked in as you roll the brisket in the paper one or two more turns. The paper should feel secure around the brisket.

Tips for the Best Smoked Beef Brisket

For a first-timer, smoking beef brisket can seem intimidating. Here are a few helpful tips to follow that should help you have a successfully smoked brisket:

1. Buy quality meat: The best beef brisket starts with buying high-quality meat. Look for brisket with a decent amount of marbling, which helps flavor and tenderize it while cooking. Also, consider paying a bit more for USDA Prime.
2. Keep the flame under control: Having too much flame in your smoker can dry out and char your brisket. Check your smoker every hour or so to ensure that the flame isn’t getting out of control and isn’t too low. Get more flame by adding more wood pellets, and reduce the flame by controlling the airflow in your smoker.
3. Wrap it at the right time: The reason we wrap brisket once it’s already met its required internal temperature is that doing so helps hold in moisture and flavor while you continue smoking the meat. At this point, the meat has reached the temperature it needs to be fully cooked, but you still want to add flavor and help it tenderize with extra smoking. The wrapping keeps everything moving along without drying out the brisket.
4. Rest it after smoking: Let your brisket rest for 15-30 minutes after smoking it, which helps keep the meat juicy after cooking. Keep it wrapped in its butcher paper while resting on a clean plate or cutting board. 

Smoked Brisket Recipe

Use the techniques and tips we’ve shared above to try smoking beef brisket on your own with this simple recipe.

Ingredients

• 12-15 pound beef brisket
• Salt
• 2 tbsp ground black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp brown sugar

Instructions

1. Trim the brisket if desired. Salt the meat on both sides and leave it at room temperature for about 45 minutes. Meanwhile, prepare your smoker, setting it to 225 degrees.
2. Mix all seasonings besides the salt together in a small bowl. Then, use your fingertips to spread the rub on both sides of the brisket, gently pressing it into the meat. 
3. Transfer the brisket to the smoker, ensuring that the thicker part is closer to the heat source for more reliable, thorough cooking. Cook for several hours until the meat temperature reaches about 165 degrees.
4. Wrap the brisket, if desired, using the instructions above. Return the meat to the smoker to continue cooking until it reaches about 200 degrees. The total time is typically between 10-12 hours.
5. Remove the brisket from the smoker and let it rest at room temperature for up to 30 minutes.
6. Slice the brisket against the grain or shred it using two forks for serving. Enjoy!

Try It: Smoke Your Own Beef Brisket

Smoked beef brisket is an excellent option for a meal you can cook all day and have ready for dinner without a lot of work along the way, as the smoker takes care of most of the work. However, it may take you a few times to perfect before you become the brisket-smoking champ you want to be. Browse our guides and recipes at Steak University to learn more about cooking beef brisket in the oven, making slow-cooked corned beef brisket, and more. Our recipes and tutorials are ideal for beginners who want to learn basic techniques and flavors before moving on to more complex recipes.