Yeah, I-Lived-in-Texas, Smoked Brisket

4.5
(39)
35 Reviews
17 Photos

This smoked beef brisket recipe is hands-down the best way I have found to cook a brisket.

Submitted by all rec
Updated on November 16, 2024
Partially sliced smoked brisket on a parchment lined baking sheet.
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Prep Time:
15 mins
Cook Time:
13 hrs 30 mins
Additional Time:
1 day
Total Time:
1 day 13 hrs 45 mins
Servings:
16
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Ingredients

Original recipe (1X) yields 16 servings

  • wood chips

  • ¼ cup paprika

  • ¼ cup white sugar

  • ¼ cup ground cumin

  • ¼ cup cayenne pepper

  • ¼ cup brown sugar

  • ¼ cup chili powder

  • ¼ cup garlic powder

  • ¼ cup onion powder

  • ¼ cup kosher salt

  • ¼ cup freshly cracked black pepper

  • 10 pounds beef brisket, or more to taste

Directions

  1. Gather the ingredients.

    Ingredients to make smoked brisket.

    ALLRECIPES / JULIA HARTBECK

  2. Soak wood chips in a bowl of water, 8 hours to overnight.

    Woods chips soaking in water in a glass bowl.

    ALLRECIPES / JULIA HARTBECK

  3. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.

    Brisket covered with dry rub on a baking sheet.

    ALLRECIPES / JULIA HARTBECK

  4. Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.

    Wood chips placed in a smoker.

    ALLRECIPES / JULIA HARTBECK

  5. Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 ½ hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.

    Foil wrapped brisket on grill.

    ALLRECIPES / JULIA HARTBECK

  6. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

    Smoked brisket resting on a baking sheet.

    ALLRECIPES / JULIA HARTBECK

Cook’s Note

I use a mix of mesquite, pecan, hickory, and oak wood chips, but lean more toward mesquite and pecan wood chips. Plan on about 1 hour and 15 minutes per pound of brisket.

Editor's Note:

The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount consumed will vary.

117 home cooks made it!

Nutrition Facts (per serving)

228 Calories
7g Fat
16g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 228
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 57mg 19%
Sodium 3010mg 131%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Total Sugars 9g
Protein 27g 53%
Vitamin C 5mg 5%
Calcium 52mg 4%
Iron 6mg 33%
Potassium 662mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.