Smoked Brisket
September 25, 2026 • 0 comments
Brisket comes from the chest, one of the hardest-working muscles on the animal, packed with connective tissue and fat, which is exactly why it takes so long. Low and slow breaks all of that down into tender, rich, deeply flavorful meat. Rush it, and it's tough. Patience is the recipe.
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- (1) Brisket
- (1/4 cup) Kosher salt
- (1/4 cup) Coarse black pepper
- (2 tbsp) Garlic powder
- Yellow mustard
Directions
- Trim and rub: Trim the fat cap to about 1/4 inch. Coat in a thin layer of mustard, then the mixed salt, pepper, and garlic powder.
- Smoke: Smoke at 225–250°F, fat side up, until the bark sets and it reaches ~165°F internal (6–8 hours).
- Wrap: Wrap tightly in butcher paper or foil and continue until it hits 195–205°F and probes tender like butter.
- Rest long: Rest wrapped in a cooler for 1–2 hours. This makes or breaks it.
- Slice: Slice against the grain: the lean flat slices clean, the fatty point makes great burnt ends.
Notes
Cook to feel, not just temperature. It's ready when a probe slides in like butter around 195–205°F. The long rest lets the juices redistribute. Don't skip it.
