Classic Smoked Beef Brisket
Traditional dish · American BBQ
A quintessential Texas-style smoked beef brisket, slow-cooked to tender perfection with a rich, smoky bark. This recipe focuses on the traditional method of low and slow smoking.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef brisket1 (12-15 lb)
- Kosher saltTo taste
- Coarse black pepperTo taste
- WaterAs needed for spritzing
- Oak wood chunksFor smoking
Steps
- 1
Trim excess fat from the brisket, leaving about 1/4 inch. Score the fat cap if it's very thick.
- 2
Generously season the entire brisket with kosher salt and coarse black pepper. Ensure even coverage.
- 3
Preheat your smoker to 225-250°F (107-121°C), using oak wood chunks for smoke.
- 4
Place the brisket directly on the smoker grate, fat side up.
- 5
Smoke for approximately 8-10 hours, or until the internal temperature reaches 160-165°F (71-74°C). Spritz with water every 1-2 hours after the first 4 hours to keep the bark moist.
- 6
Wrap the brisket tightly in butcher paper or foil once it reaches the desired temperature.
- 7
Continue smoking for another 2-4 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the brisket is probe-tender.
- 8
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour (or up to 4 hours) at room temperature before slicing.
- 9
Slice the brisket against the grain and serve.
