Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This smoked brisket recipe is awesome. Love it! Every time I make this it is a huge success. Slice and serve with your favorite barbecue sauce.


Recipe Summary test

8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak wood chips in water for at least 1 hour.

  • Preheat a smoker to 225 to 250 degrees F (107 to 121 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.

  • Meanwhile, combine rosemary, paprika, pepper, garlic flakes, and salt. Rub mixture over brisket.

  • Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.

  • Smoke brisket, maintaining the smoker's internal temperature at 225 to 250 degrees F (107 to 121 degrees F) until an instant-read thermometer inserted into the thickest part registers at least 165 degrees F (74 degrees C), about 3 hours.

  • Remove brisket from the smoker and place on a sheet of heavy-duty aluminum foil. Wrap tightly and return to the smoker. Smoke until an instant-read thermometer registers between 195 and 205 degrees F (91 and 96 degrees C), about 2 hours.

Cook's Note:

After pulling the brisket from the smoker and wrapping in aluminum foil, you can also finish it on a preheated grill.

Nutrition Facts

150 calories; protein 20.8g; carbohydrates 6g; fat 4.8g; cholesterol 45.6mg; sodium 1540mg. Full Nutrition


Rating: 3 stars
The brisket was ok but I will not try this recipe again. What made it bad was the rub. Though this is my first time doing a brisket a different rub would have made a very big difference. Read More