How Long To Smoke A Beef Brisket?

With a lovely bark, smoky flavor, and a lovely smoke ring, this smoked beef brisket is juicy and fall-apart tender. Making the ideal smoked brisket that will melt in your mouth is incredibly simple with an electric smoker. This recipe is simple and easy to follow, even for novices, with step-by-step instructions. The outcomes will really impress your family and friends. Ready? Lets get smoking!.

I don’t know about you, but the first time I tried beef brisket, I absolutely adored it because it was so flavorful and tender—nothing like it had ever existed before!

When I first received my smoker, I was eager to use it to cook a brisket. It always amazes me how you can transform a big, tough piece of meat into a delicious, mouthwatering dish. All you need is time. And smoke of course. .

I understand that many novice smokers using pellet grills are hesitant to attempt to cook a brisket. What if it was terrible and didn’t work out? What a huge waste of money!

But with this simple recipe, my friends, you needn’t feel intimidated. You will always get the best brisket from this recipe.

One of the most tender and flavorful beef cuts is brisket, and the best way to bring out its robust flavor is to smoke it slowly and steadily.

Starting with a high-quality meat cut is the secret to making good brisket, and this recipe calls for a brisket with a layer of fat on top. This fat will impart a rich flavor to the finished brisket as well as keep it moist while it cooks.

The best homemade brisket rub is then applied to the brisket, and the meat is given anywhere between 8 and 24 hours to absorb the dry rub. This is something I like to do the day before I plan to smoke it.

Then, allow the meat to reach room temperature before smoking it for about 8 hours at a low temperature.

For more fantastic recipes, see these roundup posts of the Best Smoker Recipes and 42 Of The Best Smoked Beef Recipes!

Smoked Beef Brisket Ingredients

  • beef brisket
  • wagyu tallow* (or olive oil or mustard)
  • black pepper
  • kosher salt
  • paprika
  • garlic powder
  • apple cider vinegar

You can purchase wagyu tallow, also known as beef tallow or lard, at the grocery store.

When smoking beef brisket, I adore using beef tallow or wagyu tallow because of its flavor. It’s delicious and keeps the beef moist, but wagyu or beef tallow aren’t necessary. In its place, you can use olive oil or mustard. These are simply binders for the rub!.

See my detailed instructions for making a delicious brisket rub.

How Long To Smoke A Beef Brisket?

How to Trim Brisket

Some of the fat from a whole beef brisket may need to be removed before cooking. To trim brisket, you will need:

  • A long, sharp knife
  • A large cutting board that will fit your brisket
  • Optionally, food-safe gloves for handling meat

Once youre ready to trim your brisket, follow these steps:

  • Carefully trim the silver skin from the meat on the underside of the brisket by placing the brisket’s fat cap down. A silvery-white membrane known as the silver skin covers the meat. This step is optional.
  • Find the thick area of fat near the brisket’s point cut. The point is triangular in shape. To separate the fat from the meat, lift the fat piece and use your knife to saw through the fat. You’ve removed all the excess fat from this section once you’ve cut it off and it’s level with the rest of the brisket.
  • Trim away any extra fat from the sides, taking care not to remove too much or any meat. The brisket should be nicely uniform.
  • Flip the brisket so the fat cap is facing up. Trim the fat cap with your knife until it is about half an inch thick. Avoid over-trimming your brisket because one side may require less trimming than the other. Make sure to measure the fat content so you don’t remove too much.

Note that some cuts will have less fat than others, so you might not need to do this. If you believe it requires more trimming, you can also ask your butcher to do it for you.

How to Smoke a Brisket

  • Use the advice above to trim the brisket’s excess fat if necessary. Depending on the cut of brisket you have, you may or may not need to do this because some briskets have more fat than others.
  • Place the brisket on a cooling rack after salting it all over.
  • Place the meat in the fridge, uncovered, overnight (8-12 hours).
  • Before you start coating the brisket, preheat your pellet smoker to 225°F after it has chilled overnight.
  • Then, cover the entire brisket with the tallow and thoroughly rub it in.
  • In a large bowl, whisk together the pepper, remaining salt, paprika, and garlic powder. The rub should be applied evenly to the brisket’s outermost portions after being poured over it.
  • Throughout the cooking process, keep a spray bottle with some apple cider vinegar nearby.
  • Place the brisket in the smoker, then cook it for 4-6 hours, or until the internal temperature reaches 165 degrees, misting it with apple cider vinegar every hour.
  • Remove the brisket and tightly wrap it in tin foil once it reaches 165 degrees.
  • Re-smoke it for an additional 4-6 hours, or until the internal temperature reaches 205 degrees.
  • Rest the brisket for no longer than two hours, but no less than ten minutes. Slice against the grain, serve, and enjoy!.

I love using my homemade BBQ sauce as a finishing touch on my brisket recipe. Best.

How Long To Smoke A Beef Brisket?

How Long to Smoke a Brisket

Brisket Weight after Trimming Smoking Time at 225°F
10 pounds or less 8-10 hours
11-12 pounds 10-12 hours
13-15 pounds 12-14 hours
16-20 pounds 15-16 hours

An 11-pound whole brisket cut, like the one we use in our recipe for smoked beef brisket, smokes in about 10 hours, but depending on your cut, it may take longer or shorter.

The time spent smoking after wrapping the brisket in foil is crucial because it will determine how tender it is. The internal temperature should reach around 195 to 205°F. Make sure to use a probe thermometer.

Best Smoked Brisket Recipe Temperature

We smoke brisket at 225°F. Your BBQ brisket will be the juiciest, tastiest you’ve ever had thanks to low and slow cooking.

Smoke unwrapped until your brisket temperature reaches 165°F. Then, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, its ready. For best results, use a meat thermometer and refer to my Brisket Temp Chart.

How Long To Smoke A Beef Brisket?

Smoked Beef Brisket in the Oven

You should use a smaller cut of beef brisket when cooking it in the oven because it takes brisket a long time to cook. Instead of using the 11-pound whole brisket called for in this recipe, I advise using a 4 to 5-pound cut.

  • To prepare the brisket for cooking by seasoning it, chill it overnight according to the recipe’s instructions. Let it come to room temperature once ready to cook.
  • Preheat your oven to 300°F. Wrap two sheets of foil long enough to encircle the brisket around a rack that is resting in a roasting pan. Place the brisket in the foil, fat side up, and loosely wrap. The foil should have some space between it and the brisket.
  • Roast brisket at a rate of one hour and fifteen minutes per pound. That will take a 4-pound brisket about 4 hours and 36 minutes to cook. Remove the foil once it reaches a temperature of 185°F internally, and roast it for an additional hour.
  • Top it off with your favorite barbecue Sauce.

My other favorite way to cook a brisket is in the slow cooker, and you can make this recipe for Slow Cooker Beef Brisket in the slow cooker as well. My preferred method of serving this recipe is with elote because it’s so simple and delicious!

  • You don’t have to use wagyu tallow. 3 to 4 tablespoons of olive oil or mustard can be used in its place. These are simply binders for the rub.
  • There will be a lot of fat on the inside of some brisket cuts, so you should trim the fat from the outside. This creates a much better setup for cooking the brisket.
  • The brisket must rest so that the juices can be reabsorbted. If not, you might get a brisket that is a little bit dry or a juicy mess.
  • If desired, you can preheat your oven to 225 degrees and let the brisket finish cooking that way after wrapping it in butcher paper. The final steps are still the same.

How to Reheat Smoked Brisket Recipes

  • Preheat your oven to 325°F.
  • On a baking sheet, allow your leftover beef brisket to warm up for about 30 minutes.
  • The smoked beef brisket will absorb moisture during reheating if you cover it with leftover smoking juices or beef broth. This will help it stay juicy.
  • Two layers of foil should be used to completely enclose the brisket pan, with the edges being tightly sealed. For cut brisket, reheat for about 20 minutes. For a whole brisket, reheat for about 1 hour.

How Long To Smoke A Beef Brisket?

Smoked Brisket Recipe FAQs

Yes. Put your brisket in an airtight container after tightly wrapping it in foil. Put the freezing date on the label and keep it for six to twelve months. Allow to thaw, then reheat following our reheating instructions.

When stored in an airtight container in the refrigerator, our recipe for smoked beef brisket will last for 3 to 5 days.

Our 11-pound brisket recipe serves 10–12 people, making plenty of delicious leftovers or it’s perfect for a backyard party since the average person eats about 12 pounds of brisket.

The flat cut and the point cut are two parts of the brisket, a large cut of beef from the front of the cow that is separated by a layer of fat.

  • Due to its higher fat content than the flat cut, the point cut is also known as the second cut or deckle, but you may also hear it referred to as “fatty brisket.”
  • The flat cut has that recognizable rectangular shape you might associate with brisket and is leaner than the point cut. You’ll hear this cut referred to as “lean brisket” in barbecue restaurants.
  • You can also purchase the whole cut, which will weigh between 10 and 20 pounds, if you search for a “whole packer brisket.” Were using a whole beef brisket for this recipe. Find a local butcher if you can’t find a whole brisket at your neighborhood grocery store.
  • Smoker: For smoked beef recipes, pellet smokers like this Wood Pellet Grill and Smoker are ideal. Your smoker must be able to maintain 225°F.
  • Wrapping the brisket in aluminum foil once it reaches an internal temperature of 165°F is crucial.
  • Meat thermometer: You must use a meat thermometer to determine the internal temperature of your beef.
  • Spray bottle: As the brisket cooks, you’ll need to occasionally spritz it with the spray bottle. By doing this, you can keep it moist and tasty while cooking.
  • Baking sheet with cooling rack: To store the salted brisket overnight, uncovered, in the refrigerator, you need a baking sheet with a cooling rack.
  • Large cutting board: You’ll need a place to cut the brisket, so I suggest having one on hand!
  • When it’s time to carve, have a sharp knife at the ready.

How Long To Smoke A Beef Brisket?

What to Make with Leftover Brisket

How Long To Smoke A Beef Brisket?

How Long To Smoke A Beef Brisket?

  • Aluminum foil
  • Meat thermometer
  • Spray bottle
  • Cooling rack/baking sheet
  • 11 pound beef brisket
  • For binding, use 1/4 cup Wagyu Tallow or 3–4 tablespoons of olive oil or mustard.
  • ½ cup coarse black pepper
  • ¼ cup coarse salt plus 3 tablespoons
  • ¼ cup paprika
  • 2 tablespoons garlic powder
  • apple cider vinegar

Check out our Beef Temperature Chart for useful advice on how to cook any beef cut!

  • If needed, trim excess fat off the brisket. Depending on the cut of brisket you have, you may or may not need to do this because some briskets have more fat than others. Place the entire brisket on a cooling rack after being salted with 3 Tablespoons. Place the meat in the fridge, uncovered, overnight (8-12 hours). Before you start coating the brisket, preheat your pellet smoker to 225°F after it has chilled overnight. Then, cover the entire brisket with the tallow and thoroughly rub it in.
  • In a large bowl, whisk together the pepper, remaining salt, paprika, and garlic powder. The rub should be applied evenly to the brisket’s outermost portions after being poured over it.
  • Throughout the cooking process, keep a spray bottle with some apple cider vinegar nearby. Place the brisket in the smoker, then cook it for 4-6 hours, or until the internal temperature reaches 165 degrees, misting it with apple cider vinegar every hour.
  • Remove the brisket and tightly wrap it in tin foil once it reaches 165 degrees. Re-smoke it for an additional 4-6 hours, or until the internal temperature reaches 205 degrees. Rest the brisket for no longer than two hours, but no less than ten minutes. Slice against the grain, serve, and enjoy! .
  • You don’t have to use wagyu tallow. 3 to 4 tablespoons of olive oil or mustard can be used in its place. These are simply binders for the rub.
  • There will be a lot of fat on the inside of some brisket cuts, so you should trim the fat from the outside. This creates a much better setup for cooking the brisket.
  • The brisket must rest so that the juices can be reabsorbted. If not, you might get a brisket that is a little bit dry or a juicy mess.
  • Once the brisket is wrapped, you can, if you’d like, preheat your oven to 225 degrees and let it finish cooking that way. The final steps are still the same.

EASY smoked brisket recipe to nail it your first time

Leave a Comment