I’ve been smoking briskets for over a decade now, and it took me years to figure it out. A lot of the briskets turned out terrible and like leather, but then some ended up fantastic. Don’t stop trying if you mess up here and there keep smoking and tweaking until you find what works for you.
Remember to keep it simple and don’t overdo the seasoning for beef. I’ve found that Back Pepper and Coarse Salt is perfect for brisket. No matter what kind of grill or smoker you’re using, you want to remember “Low and Slow” low temp and take your time don’t rush the process. For this post, I used my old Oklahoma Joe offset smoker with pecan wood. You can use a weber with charcoal and pieces of pecan or post oak for the smoke, just remember to keep the meat as far away from the heat source (indirect cooking) is what we are after.
The cook time depends on the size of the brisket you’re smoking but typically at 225 degrees it will be about 1 hour and 15 minutes per pound. I don’t smoke by time I smoke by internal meat temperature. I recommend investing in a good instant-read kitchen thermometer I like using the Inkbird Rechargeable Waterproof Instant Read Kitchen BBQ Thermometer.
Below is a recipe that I use that seems to be the most consistent awesome tasting brisket for me.Print
This recipe has proven to give me awesome flavors with brisket bark that will keep you making this over and over for years to come.
- One beef brisket (8lbs-12lbs)
- 1/2 cup of course salt
- 1/2 cup of course ground pepper (I like to make this fresh)
- 1/4 cup of Worcestershire sauce
- 1/4 cup of water
- Combine the salt and pepper and mix it up.
- Cover both sides of the brisket with the salt and pepper mixture.
- Combine the Worcestershire sauce and water in a mister.
- Prepare your smoker or grill for indirect cooking using your favorite wood. (I like to use Pecan and some fruit wood chunks)
- The smoker is ready when it’s at 275 – 300 degrees
- Put the brisket in the smoker on the cool side of the grate with the fat cap up and close the lid. Cook for 6 hours, every 2 hours spray the brisket with the Worcestershire and water mixture while also adding wood as needed to keep the fire burning evenly.
- Check your brisket internal temperature after 6 hours of smoking. It should be somewhere around 165 degrees.
- Wrap your brisket with butcher paper or foil. Place back on the smoker until the internal temperature is 190-200.
- After your brisket reaches the internal temperature of 190-200, take your brisket off the smoker and let it rest for an hour or two still wrapped up.
- 10. After the brisket has cooled and rested, you are ready to slice or chop.