Juicy, succulent, and packed full of flavor, this Smoked Brisket recipe is perfect for holidays, outdoor get-togethers, and picnics.
It costs approximately $60.99 to make this brisket. The recipe serves eighteen for about $3.38 per serving.
Need to prep a whole feast? Pair this smoked brisket with lovely side dishes like my Cheesy Broccoli Cauliflower Casserole, Black Bean And Corn Salad, or Buttery Smoked Corn On The Cob.
Nothing smells as good as a big, juicy hunk of brisket grilling away on a summer night or over the holidays. This recipe is a complete taste-bud explosion.
All the sweet and savory melt-in-your-mouth meat will win you over for sure. There’s a reason they call brisket the “king of meats”!
Ingredients and Estimated Cost
Per Serving Cost: $3.38
Recipe Cost: $60.99
- 11-15 pound whole packer brisket – $59.40
- 3 Tablespoons kosher salt – $0.18
- 3 Tablespoons coarse ground black pepper – $1.21
- 2 Tablespoons paprika – $0.20
Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend hickory or signature blend wood pellets for this recipe!
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2022.
How To Smoke A Brisket
After you’ve trimmed the fat off your brisket and applied your seasonings, it’s time to smoke it. Don’t worry, though—like many smoked meats. It’s easier to make than it seems at first glance.
To smoke a brisket:
- Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
- Close the lid and smoke until the internal temperature is 165° F. This will take around 8 hours.
- Remove the meat from the smoker and double wrap tightly with peach butcher paper.
- Return the brisket to the smoker and close the lid.
- Continue cooking at 225°F until the internal temperature reaches 203°F in the thickest part of the meat (another 6-8 hours of cooking).
- Remove the brisket from the smoker, wrap it in a thick towel, and place it into a cooler to rest for one hour before slicing and serving.
It takes a while, but it’s simple and results in a perfectly smoked brisket every time!
***For complete recipe instructions, see the recipe card below.
Storage and Serving Tips
SERVE: After smoking, let the brisket sit in a cooler for an hour, wrapped in a thick towel.
STORE: Refrigerate or freeze your pellet grill brisket within 2 hours of serving. It’ll stay “good” in the fridge for four or so days when kept in a small airtight container.
FREEZE: You can freeze brisket for up to 3 months before reheating it. Smoked brisket freezes very well as long as you carefully wrap it tightly in foil and then seal it in airtight freezer bags.
REHEAT: You can reheat the meat like this in the oven or with your smoker. 225 degrees usually suffices here! Ensure the meat reaches your desired temperature with a meat thermometer.
Recipe FAQs
In this recipe, it takes about 16 hours to smoke the brisket. Generally, it’s about an hour per pound of meat at around 225˚F.
Trimming the fat from a smoked brisket is standard procedure with many BBQ experts and enthusiasts! It’s usually done to…
1. Get rid of hard fat that won’t render properly during the smoking process, leaving you with chewy, greasy, flavorless chunks.
2. Remove anything that gets in the way of you being able to season your smoked brisket directly.
3. Eliminate any unattractive edge meat that could ruin the dish’s presentation or make the finished meat look unappetizing.
The last two reasons depend on personal taste, so experiment and see what works for you.
I recommend that you grill your smoked brisket with the fat side up. It improves the flavor of the meat and significantly enhances your seasonings. Keeping the fat side up also improves the presentation, ensuring your brisket grills to “picture-perfect”—if that kind of thing is important to you, of course!
More Smoked Recipes:
- Smoked Burgers
- Smoked Beef Ribs
- Smoked Bologna
- Smoked Lobster Tail
- Smoked Chicken Thighs
- Smoked Ribs
- Smoked Chuck Roast Recipe – Texas Style
- Smoked Ribeye Steak
- Smoked Meatloaf
Smoked Brisket
Equipment
- Smoker grill
- Measuring spoons
- small mixing bowl
- mixing spoon
Ingredients
BRISKET:
- 11-15 pound whole packer brisket
SEASONING BLAND:
- 3 Tablespoons kosher salt
- 3 Tablespoons coarse ground black pepper
- 2 Tablespoons paprika
Instructions
PREHEAT SMOKER:
- Preheat your smoker to 225°F.
MAKE SEASONING BLEND:
- Combine the seasonings in a small bowl.
TRIM BRISKET:
- Trim brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat.
- Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
SEASON BRISKET:
- Liberally sprinkle all surfaces of the brisket with blended seasonings.
SMOKE BRISKET:
- Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
- Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
- Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
- Return the brisket to the smoker, close the lid, and continue cooking at 225°F until the brisket’s internal temperature reaches 203°F in the thickest part of the meat, another 6-8 hours of cooking.
REST BRISKET:
- Remove the brisket from the smoker, wrap it in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
- To serve, slice the brisket across the grain of both the point and flat muscles with a sharp knife.
Nutrition
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This was such a bold and hearty recipe that did not disappoint! I love delicious meals on a budget and this is no exception! Easily, a new favorite recipe!
Wonderful! Smoked brisket is my favorite, and this gives great flavor in the beef. Resting is key!
Definitely perfect for the upcoming holidays and celebrations! This brisket looks absolutely fantastic and I love that seasoning blend.
We had great success making this over the weekend! I love that it makes a huge batch. Even with a big group we had leftovers and used them to make brisket nachos today for lunch. Fantastic recipe!
Jillian, I LOVE smoked brisket! Thank you for sharing this!