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KC's Smoked Brisket

Rated as 4.75 out of 5 Stars

"Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty."
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14 h 55 m servings 245
Original recipe yields 12 servings


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  1. Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
  2. Remove brisket from the refrigerator and bring to room temperature.
  3. Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
  4. Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
  5. Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.


  • Cook's Note:
  • Smoke beef for 1 1/4 to 1 1/2 hour per pound. A stall usually occurs at about 160 degrees F (71 degrees C); at this point you can wrap in aluminum foil and continue smoking until the right internal temperature is reached.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 245 calories; 16.3 0.7 22.4 77 556 Full nutrition

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Read all reviews 4
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Pretty simple and straight forward. The mustard made for a nice bark and that is my favorite part. The only problem I had was that it needed more smoke time. I ended up letting mine go for 9 ho...

Thank you for the recipe, the only thing I added was a tablespoon of brown sugar thank you for the recipe,

This is an easy, excellent recipe. We put it in our Traeger in the morning and had it for dinner that evening. Everyone loved it. This will be our go to recipe.

In a smoke hallow electric digital smoker, it bore some of the best smoked brisket I've had since move north from Texas (big mistake)...LOL but all my exes.._______!