Great Smoked Beef Brisket Recipe For The Smoker

Smoked beef brisket is a tender and delicious meal when you slow cook it in the smoker and could be one of the best beef recipes you'll ever try. Below you will find an easy method that works quite well. You’ll need…

The Brisket

  • 1 whole beef brisket, 8 to10 lbs for this smoked beef recipe.
Look for a brisket that’s deep red in color, has a ¼ inch layer of fat on one side and is well marbled throughout the meat. If the fat layer is thicker than ¼ inch, you can trim it down a bit.

The Rub

  • 4tbls. Sweet paprika
  • 2tbls. Fine sea salt
  • 1tbls. Onion powder
  • 1/2tbls. Garlic powder
  • 1/2tbls.White pepper
  • 1/2tbls.Cayenne pepper
  • 1tsp.Mild curry
  • 1/4tsp. Cumin

Mix all the spices together until thoroughly combined. Take the brisket out of the reefer and let it come to room temperature, this will take about an hour or so. Next put a liberal coat of the rub on the entire brisket leaving no part of the meat exposed.

The Smoker

Heat your smoker up to 225 to 250 degrees. When you're smoking beef brisket, you want to keep the temperature right in this range for the entire cooking time and that time will be about 1 1/2 hours per pound, so be sure you know how much your brisket weighs.

Put the brisket in the center of the cooking chamber with a drip pan directly under it to catch the fat drippings. Adding some apple juice to the drip pan will help the meat retain moisture during the smoking process.

You can also use a spray bottle to spritz the brisket several times during the last few hours of cooking time.

The internal temperature of the meat is the deciding factor in determining when the brisket is done. This is where a good remote meat thermometer comes in handy.

If you’re looking for fall apart tender 195 to 205 degrees internal temperature will give you that. At 180 to 190 degrees the meat will be a little firmer, but it slices up very nicely if you,re going to make sandwiches.

When you reach your target temperature remove the brisket from the smoker, spray or mop it with the apple juice one more time and wrap it in foil to rest for at least 30 minutes.

Then remove the foil, slice across the grain and chow down on your perfectly smoked beef brisket!

Try this brisket recipe and lets get smoky!

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Return from smoked beef brisket to smoking meat.