The Best Smoked Brisket Recipe with Temp & Time Guide

I know this massive cut of beef might seem intimidating. If you mess up, you’ll ruin not only the expensive meat but also dozens of hours of effort. But don’t worry. I’ve tested and re-tested various methods and temperatures to nail down this best smoked brisket recipe that’s not only incredibly tender and smoky but also surprisingly easy to make. If you’re ready to conquer this beast, you’ve come to the right place. Here are all the tips you need, including the ideal smoked brisket temperature and time. Let’s get started! 

Ingredients:

• 1 whole brisket, about 12-14 pounds
• 2 tablespoons kosher salt
• 2 tablespoons coarse-ground black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 cups beef broth
• Wood pellets like oak or mesquite

Equipment:

• Smoker
• INKBIRD Meat Thermometer
• Brisket trimming knife
• Large cutting board
• Butcher paper
• Towel
• Heat-resistant gloves
• Meat slicing knife

Which Brisket is Best for Smoking?

A whole brisket means it comes in both flat and point cuts. The flat cut is leaner and flatter, while the point cut is thicker, fattier, and more prominently marbled. These two sections are separated by a substantial layer of fat. Don't fall for the pre-trimmed, flat-only briskets unless you absolutely have to - you will lose out on so much flavor and moisture from the point.

How to Trim a Brisket?

Most of the top smokehouses do trim the brisket even if some recipes say otherwise. Because the fat can harden during cooking and block the seasoning from getting into the meat.

Use a sharp knife to carefully trim away the silvery, glistening film on the brisket, along with any excess fat, but leave about a 1/4-inch layer of fat to preserve the flavor. Then, round off any sharp, thin edges of the flat. These would just dry out and burn during the long cook. Some people separate the point from the flat before cooking, but I like to leave them together so the flats don't dry out too much after smoking.

The Best Smoked Brisket Rub

The world’s best smoked brisket rub is just salt and pepper. That’s it. Texans call it a dalmatian rub, and they’ve been right for decades. But I like to kick it up a notch by adding a bit of garlic powder, onion powder, and cumin. Mix everything together and rub it all over your brisket, then place it in the refrigerator to marinate for at least 4 hours, or even better, overnight.

What Temp to Smoke Brisket?

The secret to smoking brisket is low and slow. I see folks ask, "Smoke brisket at 180°F or 225°F?" Starting lower can give you more smoke flavor, but it dramatically increases your cooking time. Personally, I usually shoot for 225°F, which gives you great smoke, tender meat, and doesn't take two full calendar days. You can also go for a higher temperature like 250°F, which can speed things up without sacrificing too much quality.

How Long to Smoke Brisket?

I wish I could tell you an exact time, but everyone gets a different weight and thickness of brisket, plus different oven temperatures and conditions differ, so it’s hard to generalize.

However, if you really want a ballpark figure, it's 1 to 1.5 hours per pound. So, for example, for a 14-pound brisket, you’d need roughly 14 to 21 hours. But seriously, don’t just rely on the timer. Your thermometer is the most reliable gadget here.

Smoked Brisket Internal Temperature

This is where your trusty INKBIRD Meat Thermometer comes in handy. Your brisket is done when it reads between 200°F to 205°F. Since smoking brisket takes a lot of time, a wireless meat thermometer like the INT-14-BW is a smarter choice for real-time temperature and in-time alerts.

Additionally, you’ll need to perform a probe tender test. When the alert go off, insert a skewer into different parts of the brisket, especially the thickest part of the flat. It should slide in with very little resistance, feeling like it's going into warm butter or soft peanut butter. If it feels tight and resistant, it’s not quite done yet, so keep smoking.

Fat Side Up or Down?

Simply put, place the fat towards the heat source. In a standard smoker, the heat comes from below, so the fat side should be placed facing down when smoking brisket. While some suggest smoking with the fat side up to let the layer melt and seep into the meat, this is a long-term cooking. The fat cap can act as a shield against direct heat, protecting the meat from burning.

How to Smoke Brisket?

Step 1: Prepare your brisket. Trim the hard fat off your brisket, but leave about a 1/4-inch layer of soft fat. Then, combine all your dry spices and rub the mixture all over the brisket. Pop the brisket into the refrigerator and let it marinate for 12 hours.

Step 2: Fire up your smoker. Get your smoker to a steady 225°F. Use a strong, clean wood like oak or hickory.

Step 3: Smoke the brisket. Insert your wireless meat thermometer into the thickest part of the brisket to constantly monitor the internal temperature. Then, place the brisket in the smoker, fat-side down. Let it smoke until it develops a dark, reddish-brown bark. If it looks dry, spritz with beef broth every hour.

Step 4: Wrap it up and continue smoking. Once the internal temperature reaches 160°F, take the brisket off the smoker and wrap it in butcher paper. Return the wrapped brisket back to the grill. At this time, make sure the fat side is facing up, because the butcher paper can keep the bottom meat from drying out, while the fat on the top will penetrate the flavor into the meat. Let it smoke until the internal temperature reaches 205°F, and a probe slides into the thickest part like it's going into soft butter, which should take about 8 hours.

Step 5: Rest and slice. Once the brisket is done, take it out of the smoker, wrap it in a towel, and let it rest for 2 to 4 hours. If possible, place it in a warming box. This helps the muscle fibers relax and absorb the juices, making the brisket incredibly tender and juicy. After resting, unwrap the brisket, find the fat layer, and separate the flat from the point. Then, slice both pieces against the grain.

Tips for the Best Smoked Brisket

• Choose a whole brisket, including both flat and point cuts
• A cold brisket is easier to trim.
• Don’t skip trimming, but avoid over-trimming to keep the brisket flavorful and juicy.
• Bring the brisket to room temperature before smoking for even cooking.
• Use an INKBIRD BBQ Thermometer for the best results.
• For the first smoke, place a drip pan under the brisket to collect the broth for serving.
• Opt for food-grade butcher paper, which is more porous than aluminum foil.
• Let the brisket rest for at least two hours, wrapped in a towel or warming box.
• Slice against the grain to make the smoked brisket melt in your mouth.