Smoked BBQ Brisket: The King of Low & Slow American BBQ

When it comes to legendary American meat dishes, smoked brisket reigns supreme—especially in Texas. This cut of beef, when smoked low and slow, turns into a tender, juicy, smoky masterpiece with a flavorful bark and melt-in-your-mouth center. Whether you’re a pitmaster or a weekend warrior with a smoker, this recipe will have people lining up for seconds.

🥕 Ingredients (Serves 8–10)

10–12 lb whole beef brisket (packer cut, with point and flat)
Yellow mustard (for binder)
¼ cup coarse kosher salt
¼ cup coarse black pepper
2 tbsp garlic powder
Optional: 1 tbsp paprika or chili powder for color and flavor
Wood chips or chunks (oak, hickory, or mesquite recommended)

🍲 Instructions

Prep the Brisket:

Trim excess fat from the brisket, leaving about ¼ inch fat cap.
Rub all over with yellow mustard to help the seasoning stick.
Mix salt, pepper, and garlic powder (plus paprika, if using), then apply generously to all sides. Let sit at room temp for 1 hour.

Fire Up the Smoker:

Preheat your smoker to 225–250°F using indirect heat. Add wood chips or chunks for smoke flavor.
Place brisket fat-side up on the grate.

Smoke Low & Slow:

Smoke for 8–12 hours, depending on size.
When internal temp hits around 165°F, wrap in butcher paper or foil and continue smoking until internal temp reaches 195–203°F.

\Rest the Meat:

Let brisket rest (still wrapped) in a cooler or warm oven for at least 1 hour—this allows juices to redistribute.

Slice & Serve:

Slice against the grain and serve with BBQ sauce, pickles, or on a sandwich bun.

📦 Amazon Must-Haves for Killer Brisket

🪵 Smoker Grill (Pellet, Offset, or Electric) – The backbone of brisket perfection.
🔪 Brisket Trimming Knife or BBQ Knife Set – Get that cut just right.
📏 Meat Thermometer with Probe – Because “feel” only works for seasoned pros.
📄 Peach Butcher Paper – Locks in moisture while letting smoke in.
🧂 BBQ Rub Kit or Spice Grinder – Customize your seasoning to perfection.
🥩 Beef Brisket (Delivered to Your Door) – Get the perfect cut without leaving the house.
🧊 Cooler for Resting Meat – Essential for that final rest phase.

Pro Tip: Don’t slice until just before serving. Pre-slicing dries it out fast, and you didn’t wait 12 hours for dry meat!