Smoked Brisket
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Posted: 09/16/26
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Smoked brisket is the recipe that made me fall in love with our Traeger. It takes a full day but the payoff is a crunchy, peppery bark wrapped around beef so tender it pulls apart with a fork. I season it with my homemade brisket rub, smoke it low and slow and wrap it in butcher paper partway through to lock in the juices. Once you nail this one, every other smoker recipe feels easy.
My Husband’s Smoked Brisket Ruined Restaurant Brisket for Me
Brisket humbled me. My first few attempts were dry, the next few were underdone and somewhere in there Jason and I stopped speaking to each other for an afternoon. The fix ended up being simple. I stopped smoking by the clock and started smoking by temperature and made the switch from foil to butcher paper so the bark stayed crisp.
Smoked brisket is a major crowd pleaser, everyone loves to load up their plates with this tender protein. And now that I can make it at home, it’s easy to drive right past our local barbecue joint!
This is the recipe people ask Jason to make for every graduation party and family reunion. So smoking beef brisket has become his job and I’m in charge of the sides and the compliments!
Why You’ll Love This Recipe
- Smoked beef brisket might sound intimidating, but this is a beginner friendly recipe that anyone can make successfully.
- This is the perfect dish to feed a crowd at a potluck or family celebration with everyone’s favorite side dishes.
- The long smoke time leaves you the chance to prepare sides and get anything and everything else ready for hosting!
Key Ingredients
- Brisket – My recipe and instructions are for a 13-15 pound brisket. Enough to feed a crowd!
- Brisket rub – Use your favorite store bought rub or make it homemade with pantry staples so you always have it on hand.
- Mustard – Baste the whole brisket as a binder. The flavor won’t overpower the rub. You can also use oil and this is totally optional.
Find the full ingredient list with exact measurements in the recipe card below.
Helpful Tools
- Butcher paper – I find butcher paper to be better than aluminum foil because it is breathable so the brisket still gets a nice crust.
How To Smoke Brisket
- Prepare brisket. Place the cold brisket fat side up on a large cutting board. Trim the fat cap to about 1/4 inch, remove any silver skin and hard fat that won’t render, and square the thin edges of the flat.
- Season brisket. Rub the brisket with mustard or oil if using, then coat all sides generously with the brisket rub, pressing it into the meat. For best results, wrap and refrigerate overnight. Otherwise let it sit at room temperature 30 to 60 minutes while the smoker preheats.
- Smoke. Place the brisket on the smoker fat side up. Smoke 5 to 7 hours, or until the bark is dark and set and the internal temperature reaches 160 – 165 degrees Fahrenheit.
- Wrap. Remove the brisket and wrap tightly in butcher paper before returning to the smoker, seam side down. Continue smoking 4 to 6 hours, or until the internal temperature reaches 200 to 205 degrees Fahrenheit in the thickest part of the flat and a probe slides in with little resistance.
- Rest. Remove from the smoker and let rest, still wrapped, for at least 1 hour.
- Slice and serve. Unwrap, reserve the juices and slice against the grain. Drizzle with the reserved juices and serve.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Store sliced brisket and juices in an airtight container for up to 4 days.
Freezer: Store sliced leftovers in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat in the microwave or in the oven, covered to retain moisture.
Serving Suggestions
The sides possibilities are endless with smoked brisket. I especially love when I can smoke sides at the same time as the protein, like Smoked Baked Potatoes with all the fixings and Smoked Corn on the Cob. I also love serving up Smoked Potato Skins, coleslaw and homemade Dinner Rolls to round out everyone’s plates.
When there are leftovers, my family loves brisket added to my Blackstone Breakfast Potatoes for a delicious breakfast hash situation!
Pro Tips
- If possible, season with rub a day or two ahead of smoking to allow the meat to absorb all that flavor.
- Buy high quality beef, it really does make a difference.
- Before seasoning, rim the brisket, removing any silver skin and excess fat that will not be rendered off during the cooking process.
- Always give the brisket a chance to rest for 5-10 minutes before slicing and serving.
- When slicing to serve, cut against the grain for the most tenderness.
Frequently Asked Questions
Do I smoke brisket fat side up or down?
If you are using a pellet smoker, place the brisket in fat side down, since the heat comes from below.
If you are using an offset smoker, however, place the brisket fat side up because the heat rises and flows overtop of the beef.
How long do I need to smoke the brisket?
Count on smoking the brisket for 50-60 minutes per pound.
What is the best way to rub a brisket?
My best advice is not to use a light hand. You really want to massage the rub into the meat, generously covering all of the sides of the brisket. Leave no part unseasoned!
Why do I wrap the brisket in butcher paper?
Wrapping brisket will seal in the juices, helping to keep it moist and tender.
How much brisket should I smoke per person?
Typically, when cooking a brisket, you allow for about 1/2 pound per person. Of course, if you’re feeding a few kids or seniors, they usually eat less so keep that in mind too.
What are the best wood chips to use for brisket?
My favorite wood chips for smoking brisket are oak, cherry, hickory or a blend.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Brisket Recipe
Tender, juicy smoked brisket with a crunchy bark, made on a Traeger with my homemade brisket rub. Wrapped in butcher paper and cooked low and slow.
Ingredients
- 1 brisket rub (about 1 cup)
- 1 brisket 13-15 pounds
- mustard or oil optional
Instructions
- Place the cold brisket fat side up on a large cutting board. Trim the fat cap to about 1/4 inch, remove any silver skin and hard fat that won't render and square the thin edges of the flat.
- Rub the brisket with mustard or oil if using, then coat all sides generously with the brisket rub, pressing it into the meat. For best results, wrap in plastic wrap and refrigerate overnight. Otherwise, let it sit at room temperature 30 to 60 minutes while the smoker preheats.
- Preheat the smoker to 225 degrees Fahrenheit according to the manufacturer's directions.
- Unwrap brisket, if necessary and place on the smoker fat side up. Smoke 5 to 7 hours or until the bark is dark and set and the internal temperature reaches 160 – 165 degrees Fahrenheit.
- Remove the brisket and wrap tightly in butcher paper. Return it to the smoker seam side down and continue smoking 4 to 6 hours, or until the internal temperature reaches 200 to 205 degrees Fahrenheit in the thickest part of the flat and a probe slides in with little resistance.
- Remove from the smoker and let rest, still wrapped, for at least 1 hour.
- Unwrap, reserve the juices and slice against the grain. Drizzle with the reserved juices and serve.
Tips
Fridge: Store sliced brisket and juices in an airtight container for up to 4 days.
Freezer: Store sliced leftovers in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat in the microwave or in the oven, covered to retain moisture.
Nutrition Information
Calories: 780kcal (39%), Carbohydrates: 4g (1%), Protein: 102g (204%), Fat: 37g (57%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 17g, Cholesterol: 305mg (102%), Sodium: 390mg (17%), Potassium: 1661mg (47%), Fiber: 1g (4%), Sugar: 0.2g, Vitamin A: 154IU (3%), Vitamin C: 1mg (1%), Calcium: 83mg (8%), Iron: 11mg (61%)
Jessyca Brereton says
I am planning to make this for our Friendsgiving with 22 people. I noticed on the directions it says to smoke the Brisket for 50-60 minutes per pound. Then the other directions says 13-15lb brisket is 8 hrs and 10 minutes. I just want to make sure I don’t want to mess up a big brisket :). Thanks in advance.
Brooke Kill says
Great question! You’re right to double-check, the smoking time can vary depending on the brisket size and smoker temperature. The general rule of thumb is about 50–60 minutes per pound at 225°F, but every brisket cooks a little differently. For a 13–15 lb brisket, that usually works out to around 8–10 hours total, plus resting time. The best way to know it’s done is when it reaches an internal temp of 195–203°F and feels tender when probed.
Malinda Linnebur says
I have a brisket in my freezer right now and I’ve been saving it to try smoking it someday!! Can’t wait!!
Julie Evink says
You’ll love it!
Melissa Howell says
I don’t know if I’ve ever even HAD brisket! If I have, I didn’t know it! I’m starting to feel seriously deprived!
Julie Evink says
Oooooo you have been deprived and you need to change that!
Danielle Green says
Brisket is delicious, and smoked makes it more so!
Julie Evink says
It’s AMAZING!