This Smoked Brisket Recipe brings you the best of Texas BBQ, with tender, juicy beef that’s melt-in-your-mouth delicious. Learn how to cook brisket step-by-step, from the perfect seasoning to slicing it like a pro.

If you love Texas beef brisket, try my Crispy Brisket Tacos, Texas Twinkies, and Chopped Beef Brisket Sandwich next.

sliced up front angle of bbq beef brisket with onions and pickles

Smoked Brisket Recipe

One thing about Texans, we know and stand by our barbecue. When I think about the perfect brisket, this recipe is the one that comes to mind every time. It's upper echelon, grade-A certified!

Smoking brisket during grilling season is one of my favorite summer activities. Whether it's Fourth of July, Juneteenth, or Labor Day, this special cut of beef is a must!

It’s versatile enough for everything from summer picnics to holiday potlucks. The fat cap does all the hard work, keeping the meat juicy and tender as it smokes low and slow on the grill. It draws everyone in with its smoky aroma and melt-in-your-mouth texture.

What is Brisket?

Brisket is a cut of beef taken from the breast of the cow, known for its tough texture that transforms beautifully when cooked low and slow. It consists of two parts: the leaner flat and the fattier point, both of which are packed with flavor when prepared properly. Your butcher can help you select the perfect brisket for your next BBQ.

Material Needed to Smoke the Brisket

A super sharp knife, or an electric knife. An electric knife is preferred, as it will cut right through the meat.
Large cutting board
Marinade injector (meat injector)
Spray bottle- to spritz the meat during the cooking process.
Meat thermometer
Butcher paper- to wrap brisket in for the last few hours of smoking.
Seasonings and spices

Ingredients

Beef Brisket: When selecting your brisket, opt for the "packer cut." That's the term for the entire brisket, which includes the point and the flat of the brisket (lean and fatty cuts of beef). This recipe uses a 10 pound packer brisket. Brisket is a tough cut of meat from the cow. For the best results, it needs to cook slowly so the muscles and fat have time to break down.

Garlic Butter Injection

Butter: This keeps the meat moist and tender while it smokes. Use melted butter.
Seasoning: Garlic powder adds a savory taste and while optional, cajun seasoning adds a bold pop of flavor.

Brisket Rub

For this smoked brisket recipe, rub a blend of spices and seasonings into the meat. It adds flavor and a delicious crust for amazing texture.

Seasoned Salt
Onion Powder
Black pepper
Garlic powder
Paprika

Baste or Spray

Apple juice: This caramelizes the brisket crust, adding a slight sweetness.
Apple Cider Vinegar: This acidic element balances the other rich, savory flavors.

How to Smoke a Brisket

See recipe card for ingredient quantities and full instructions.

Preheat the Grill

I like to keep the brisket in the fridge until I’m ready to trim it—it makes the fat easier to handle. While that’s chilling, I fire up the grill and preheat it to 225°F.

Trim

Next, I trim any excess fat off the brisket, leaving about a quarter-inch of the fat cap. That little layer of fat keeps the brisket moist while it smokes, so don’t overdo it.

Season with Garlic Butter Injection and Smoked Brisket Rub

For the garlic butter injection, I mix melted butter, garlic powder, and a touch of Cajun seasoning. I load it into an injector and inject the brisket about 1-2 inches deep, hitting as many spots as possible until the butter is gone.
Then, I mix up the rub—seasoned salt, onion powder, black pepper, garlic powder, and paprika—and generously coat the brisket. I make sure to pat the rub in so it really sticks.

Smoke Brisket

I place the brisket fat side up on the grill and close the lid. Now comes the hardest part—leaving it alone! I smoke it for 3 hours without opening the grill.

Baste with Apple Mixture

While the brisket smokes, I mix apple juice and apple cider vinegar and pour it into a spray bottle. After 3 hours, I quickly open the grill, spray the brisket generously, and close the lid again. No flipping needed! I let it smoke for another 3 hours.

Wrap Smoked Brisket

Once the brisket has smoked for 6 hours, I take it off the grill, spray it down again, and wrap it tightly in butcher paper (foil works too). I make sure the wrap is snug so no juices escape.

Continue to Smoke

I put the wrapped brisket back on the grill and let it smoke for about 6 more hours. Using a meat thermometer, I check that it reaches an internal temperature of at least 205°F—it’s the magic number for tender brisket.

Rest

After removing the brisket from the grill, I open the butcher paper just enough to let it vent and rest for one hour. Trust me, this step is worth the wait!

Slice & Serve

Using a sharp knife (or an electric one if you have it), I slice the brisket thinly against the grain. Then it’s ready to serve with my favorite sides!

How Long to Smoke a Brisket at 225°F?

Cooking times will always vary based on the size of the brisket, and the temperature of the grill. The grill was set to a steady 225 degrees. At this temperature, the 10 lb brisket smoked for a total of 12 hours.

The brisket is cooked directly on the grill for the first six hours. After this, the brisket is wrapped in butcher paper or aluminum foil and cooked an additional six hours. Internal temperatures should reach at least 205 degrees before the brisket is removed.

Smoking brisket at a low temperature over many hours breaks down the connective tissue in the meat, which results in a more tender, flavorful brisket.

Electric Smoker vs. Charcoal Grill

You do not need to use a smoker to make smoked beef brisket. This brisket recipe involves smoking beef brisket on a charcoal grill. The key to using this method is to cook the meat low and slow over indirect heat on the grill.

This replicates the process of using a smoker. Using wood chunks in a gas grill also recreates the smoked effect.

How to Cook Brisket in Oven

Any cut of meat, including a brisket, can be cooked without a grill. Using a grill to cook the brisket offers a beautiful smoke ring (the pink ring around the outer cut of the meat). It also creates a unique and delicious smoky flavor.

Follow all of the instructions in terms of trimming, injecting, and seasoning. Adding a liquid smoke to the injection as well as the spritzer, will help achieve a slight smoky flavor.

Preheat the oven to 350 degrees and place the brisket in a shallow baking dish. Bake the brisket unwrapped, for 3 hours. Remove it from the oven and wrap it in foil or butcher paper. Bake an additional 4 hours.

Ensure that the internal temperature reaches at least 205 degrees. After the brisket reaches the correct temperature, remove it from the oven. Allow it to sit for at least 1 hour before slicing.

How to Slice Smoked Brisket

Cutting against the grain is the most important aspect of getting a tender piece of meat. Start by cutting the brisket half to help separate the pointed end of the meat from the flat end.

The flat end can be sliced directly down (at a 90 degree angle) in thin slices. For the pointed end, turn it at an angle and begin slicing against the grain.

Having a super sharp knife is of the utmost importance to ensure a clean cut. Even better, invest in an electric knife! Electric knives will literally cut the brisket like butter.

Pro Tips

Spritz the brisket after the first three hours. Generously spray the apple juice and apple cider mixture to keep the meat moist and help develop that smoky, flavorful bark.
Wrap the brisket tightly for the second half of cooking. Use butcher paper to lock in moisture, or substitute with aluminum foil if needed. Foil, known as the Texas crutch, is a classic technique for preserving juiciness during smoking.
Seal the wrap as tightly as possible. Whether you use butcher paper or foil, aim for a leak-proof seal to prevent juices from escaping while the brisket continues to cook.
Don’t skip the resting period. Let the brisket rest after smoking to allow the juices to redistribute. Slicing too soon will result in dry, tough meat.

slices and chunks of beef from smoked brisket recipe

Alternatives and Variations

Injections: Prefer a more savory flavor? Try beef broth when injecting brisket or use it as a marinade.
Dry Rub: I keep my brisket rub simple but consider adding one of the following for even more savory, sweet, spicy, and smoky flavor: kosher salt, brown sugar, chili powder, and smoked paprika.

What to Serve with Smoked Brisket

The deep, smoky, savory, salty flavors pair well with any of the following:

BBQ Sauce: Serve it as a dipping sauce on slather it on brisket slices as you eat. It would taste delicious in a smoked brisket sandwich.
Cornbread: Eat it Texas Style with Sweet Cast Iron Cornbread.
Pasta: Serve it will a cold side like Creamy Italian Pasta Salad for those hot summer months or Southern Macaroni and Cheese during the fall and winter.

overhead view of a whole smoked beef brisket

Storage

Store the leftover brisket in an airtight container in the fridge for up to 5 days. Reheat it in the oven to 375 degrees for no more than 15 minutes.

FAQ

How many hours does it take to smoke a brisket?

Brisket takes approximately 6-12 hours depending on the overall size and thickness of the beef brisket.

Why is the temperature of my brisket not going up?

When the internal temperature of the beef brisket stalls, the temperature of your grill or smoker is probably too low. Aside from upping the temperature to a range of 225F to 275F, you can wrap the briket in foil with butter, beer, or apple cider vinegar so it will increase.

What makes this smoked brisket stay moist and juicy?

One very important step in this smoked brisket recipe is the injection. Some people swear by this, while others do not think it matters. After smoking many, MANY briskets, the injection is absolutely key to achieving one of the juiciest briskets ever. Any major retailer, including home improvement stores will have meat injectors available. Using a simple garlic butter injection does the trick here.

More BBQ Favorites

Looking for other recipes like this? Try these:

After you try this Smoked Brisket Recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!

📖 Recipe

Juicy and Tender Texas Style Smoked Beef Brisket

This Smoked Brisket Recipe brings you the best of Texas BBQ, with tender, juicy beef that’s melt-in-your-mouth delicious. Learn how to cook brisket step-by-step, from the perfect seasoning to slicing it like a pro.

Print Recipe Save Rate Recipe

Prep Time: 30

Cook Time: 12

Additional Time: 1

Total Time: 13 30

Course: Beef, dinner

Cuisine: American

Keyword: beef brisket, Beef brisket recipes, brisket recipe, How long to smoke a brisket, How to cook brisket, How to cook brisket in oven, How to smoke a brisket, Smoked beef brisket, Smoked beef brisket recipe, smoked brisket, Smoked brisket recipe, Texas beef brisket, What is brisket

Servings: Servings

Calories: 304kcal

Author: Tamara J.

Ingredients

10 pound Beef Brisket

Garlic Butter Injection

1 stick Butter melted
1 tablespoon Garlic powder
½ tablespoon Cajun seasoning optional

Brisket Rub

2 tablespoons Seasoned Salt
2 tablespoons Onion Powder
1 tablespoon Black pepper
1 tablespoon Garlic powder
1 tablespoon Paprika

Baste or Spray

3 cups Apple juice
½ cup Apple Cider Vinegar

Instructions

Keep brisket in the refrigerator until it is time to trim it. Start the grill and heat it up until it reaches 225 degrees.
Meanwhile, trim the brisket if it has an excessive amount of fat. Trim the fat down to about a quarter of an inch. Some fat is great to help lock in the moisture.
Combine the melted butter, garlic powder, and cajun seasoning in a bowl. Load the melted butter into an injector. Inject the brisket about 1-2 inches deep in as many areas as possible. Do this until all of the butter is used up.
Next combine all of the seasonings in another bowl to create the brisket rub. Gently sprinkle the seasoning over all sides of the brisket, and pat it into the meat.
Place the brisket on the grill, fat side up. Close the grill and cook for 3 hours (DO NOT OPEN THE GRILL).
Combine the apple juice and apple cider vinegar. Add the mixture into a spray bottle, or use a bowl with a baster. Generously spray the brisket down with the apple spray. Try to only keep the grill open for 5 minutes max. No need to flip the brisket. Close the grill and continue to smoke for another 3 hours.
After 3 hours remove the brisket from the grill. Spray it down with remaining apple mixture, and wrap it in butcher paper (or foil). Be sure to wrap it tight, so it is virtually leak proof.
Place the brisket back on the grill and smoke for an additional 6 hours. Using a meat thermometere, ensure that the brisket has reached an internal temperature of at least 205 degrees.
Remove the brisket from the grill open the butcher paper up just a little bit, just enough to allow it to vent. Let the brisket sit for one hour untouched.
Using a very sharp knife, or electric knife (preferred), thinly slice the brisket against the grain. Serve immediately with your favorite sides.