Best Smoked Brisket Recipe

Growing up, the smell of a brisket smoking on the pit was something I always looked forward to. My dad was (and still is) the master at smoking a beef brisket. Every single smoked brisket is perfect. Great flavor, tender and juicy.

It’s pure perfection! The secret to his smoked brisket is his smoker/BBQ pit. At nearly 40 years old, the smoker/BBQ he built with his own two hands and a welding machine is slowly deteriorating beyond the ability to smoke a brisket anymore. We use it ONLY for special occasions.

While trying to preserve my dad’s pit, oftentimes we use our Masterbuilt Electric Smoker to smoke a beef brisket, ribs, chicken or turkey. While it doesn’t house 40 years of seasoning like my dad’s pit…the hickory flavored wood chips provide a great flavor to our smoked brisket. And to top it off, our beef brisket is always flavorful, tender and juicy too.

Don’t believe me…give it a try for yourself! :)

Smoked BBQ Beef Brisket Recipe

Ingredients

• One 10-15 lb beef brisket
• 3/4 cup Brown Sugar
• 1 1/2 tbsp Slap Ya Mama Cajun Seasoning
• 1 tsp onion salt
• 1 tsp black pepper
• 1/3 tsp cayenne powder
• 1/3 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tbsp Cavender’s Greek Seasoning
• 2 tsp seasonal salt
• Handful of hickory wood chips

How to Smoke a Brisket

1. In a medium bowl, mix all ingredients to make the dry brisket rub.
2. Coat brisket evenly with the dry brisket rub (ingredients listed above).
3. Fill the smoker water pan to max level and place hickory wood chips in the wood chip tray.
4. Preheat the electric smoker to 250 degrees.
5. Place beef brisket on the middle rack of the electric smoker for 1-2 hours to allow smoke flavor to get into the meat.
6. Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap it in aluminum foil.
7. Smoke for an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket.
8. Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.
9. Once the brisket is done smoking, remove it from the electric smoker and cut across the grain to ensure the meat retains its tender consistency.

Recipe Notes:

• Allow 2-3 days for the brisket to thaw out in the refrigerator.
• Smoke brisket for 30-60 minutes per pound.

How to Smoke Brisket With A Pellet Smoker:

If you don’t have an electric smoker, you can smoke brisket in a pellet smoker as well. To do so, use the same ingredients as mentioned above and follow these simple instructions.

1. In a medium bowl, mix all ingredients to make the dry brisket rub.
2. Coat brisket evenly with the dry brisket rub (ingredients listed above).
3. Start the pellet smoker according to normal operations and preheat to 250˚.
4. Place beef brisket on the middle rack of the smoker for 1-2 hours to allow smoke flavor to get into the meat.
5. Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap it in aluminum foil.
6. Smoke for an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket. Timing will depend on the size of your brisket.
7. Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.
8. Once the brisket is done smoking, remove it from the electric smoker and cut across the grain to ensure the meat retains its tender consistency.

Get the printable recipe for this delicious smoked brisket recipe below (electric and pellet smoker versions).

Smoked BBQ Beef Brisket Recipe (Electric Smoker Version)

This Texas-Style Smoked Brisket recipe is flavor-packed, smoked to perfection, and is sure to be the hit at your next backyard barbecue. Try it today!

Print Pin For Later

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dinner Ideas

Cuisine American

Servings 16

Calories 553 kcal

Ingredients

  

• 1 10-15 lb beef brisket
• 3/4 cup Brown Sugar
• 1 1/2 tablespoons Slap Ya Mama Cajun Seasoning
• 1 teaspoon onion salt
• 1 teaspoon black pepper
• 1/3 teaspoon cayenne powder
• 1/3 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 tablespoon Cavender’s Greek Seasoning
• 2 teaspoon seasonal salt
• handful of hickory smoked wood chips

Instructions

 

• In a medium bowl, mix all ingredients together to make the dry brisket rub.
• Coat brisket evenly with the dry brisket rub.
• Fill smoker water pan to max level and place hickory wood chips in the wood chip tray.
• Preheat smoker to 250 degrees.
• Place beef brisket on the middle rack of the electric smoker for 1-2 hours to allow the smoke flavor to get into the meat.
• Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap in aluminum foil.
• Smoke an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket. Timing will depend on the size of your brisket.
• Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.
• Once the brisket is done smoking, remove from the electric smoker, and cut across the grain to ensure the meat remains its tender consistency.

Notes

• Allow 2-3 days for the brisket to thaw out in the refrigerator.
• Smoke brisket for 30-60 minutes per pound.

Smoked BBQ Beef Brisket Recipe (Pellet Smoker Version)

Print Pin For Later

Ingredients

  

• One 10-15 lb beef brisket
• 3/4 cup Brown Sugar
• 1 1/2 tbsp Slap Ya Mama Cajun Seasoning
• 1 tsp onion salt
• 1 tsp black pepper
• 1/3 tsp cayenne powder
• 1/3 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tbsp Cavender’s Greek Seasoning
• 2 tsp seasonal salt

Instructions

 

• In a medium bowl, mix all ingredients to make the dry brisket rub.
• Coat brisket evenly with the dry brisket rub (ingredients listed above).
• Start the pellet smoker according to normal operations and preheat to 250˚.
• Place beef brisket on the middle rack of the smoker for 1-2 hours to allow smoke flavor to get into the meat.
• Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap it in aluminum foil.
• Smoke for an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket. Timing will depend on the size of your brisket.
• Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.
• Once the brisket is done smoking, remove it from the electric smoker and cut across the grain to ensure the meat retains its tender consistency.

Notes

• Allow 2-3 days for the brisket to thaw out in the refrigerator.
• Smoke brisket for 30-60 minutes per pound.

Serve on hamburger buns as a beef brisket sandwich and chips or with a side of potato salad, baked beans and/or grilled corn on the cob.

Try these other great smoker recipes too!

• Smoked Ribs
• Dry Rib Rub Recipe
• Wet Rib Rub Recipe
• Smoked Turkey