BBQ Smoker Brisket

Thursday, December 2, 2010 @ 10:12 PM

As any good Texan will tell you, the only way to cook a good brisket, is to smoke it. They will also tell you that a good smoked brisket only needs the drippings from the drip pan beneath your brisket in your BBQ smoker. No fancy sweet BBQ sauces needed here. The only reason you would need sauce is to cover up the fact that you ruined your smoked brisket.

Smoking food takes practice. You are going to have a period of trial and error. Ask questions. Search the web. Read a book. Talk to your friends. Make new friends. Go to a forum that discusses the smoking of food, bbq smokers and other outdoor cooking equipment. One that I visit often is The Texas BBQ Forum. Folks are real friendly there. Not only do they share recipes and cooking tips, they also share tips on building your own BBQ smokers. Alot of folks there are competition barbecue folk. They won’t hold it against you if you’re not either. It is just a great place to talk about a common passion….smoked and barbecued meat. You’ll find discussions on other dishes…maybe a vegetable or two, but it is mostly about the meat and smoke. Oh, and pictures. Makes my mouth water just thinking about it.

Anyway…today I thought I would place a simple brisket recipe for the BBQ smoker.

1 cup kosher salt

1/2 cup freshly ground black pepper

1 tablespoon granulated or ground  garlic

1 teaspoon cayenne(or use your favorite dry rub mix)

1 whole beef brisket, about 10 pounds


Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.

Trim the brisket fat a bit, and season liberally with the dry rub. Put into a preheated 250 degree smoker, fat cap up, and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender.(Around 170-190 degrees with a meat thermometer). Make a sauce from the drippings in the pan.

To foil or not to foil…that is a good question. Some folks insist on it. Others do not.

Transfer to a cutting board let rest for 15 mins-20 mins.  and slice. I know of some folks that cool the meat completely before they even think of slicing. But again, lots of people do things in lots of different ways. One is not more right than another, it is just whatever way works for you, and the end result. A good piece of meat, tender, juicy, and flavorful.

Arrange on a serving platter and serve.

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