Smoked Beef Brisket

5 from 1 vote

Smoked Beef Brisket is the perfect special occasion fall-apart meat for a weekend when you have a full day at home. Follow our step-by-step directions to smoke this tender beef low and slow! This one gets rave reviews!

Course Main Dish

Cuisine American

Keyword smoked beef brisket

Prep Time 30

Cook Time 8

Total Time 8 30

Servings 1/2 pound servings

Calories 362kcal

Ingredients

8-10 pounds beef brisket
1/2 cup Dijon Mustard - or enough to coat
Meat Church - enough to liberally season all sides of the brisket
1 large yellow onion - sliced
1 bulb garlic - peeled
2 cups beef broth

Instructions

Select brisket. Purchase a whole brisket (we like Prime brisket) from your local butcher. You'll want to make sure the point and flat muscle are included and that there is plenty of fat marbling throughout.
Have your butcher trim the brisket as needed. (I don't trim ours but many feel this is important. I'd ask your local butcher.)
Prep brisket. Place the brisket on a large sheet pan. Add Dijon Mustard to the entire surface area of the brisket. Then season liberally with your favorite seasoning blend. We like Meat Church or our Homemade Dry Rub Seasoning.
Let the brisket sit on your countertop for approximately 45 minutes or until it comes close to room temperature.
8-10 pounds beef brisket, 1/2 cup Dijon Mustard, Meat Church
Prep smoker. Light your smoker to 250 degrees F. If using a pellet smoker, add either oak or hickory pellets to the bin. Maintain a constant temperature of your smoker during the smoke.
Place brisket on smoker. Place brisket, fat side down, on the smoker. If you have temperature probes, use them as well.
Add a pan of onions and garlic. Add some sliced onions and diced garlic to a disposable tin pan. Fill it with water. Then place pan on the grates next to the brisket.
1 large yellow onion, 1 bulb garlic
Smoke. Smoke brisket at 250 degrees until the brisket reaches the stall (anywhere between 165 degrees and 175 degrees F).
Spray brisket with beef broth every two hours or so.
2 cups beef broth
NOTE: You may need to add more seasoning during the cooking process if the initial seasoning looks clumpy.
Wrap meat. When you hit the stall, carefully remove brisket and wrap it completely in aluminum foil. Then transfer the wrapped brisket to a throwaway tin pan and place back on the smoker.
Continue smoking. Continue smoking the brisket until the internal temperature reaches approximately 200 degrees.
Rest meat. Let the brisket rest for approximately 30 minutes. This will allow for the juices to be redistributed in the meat.
Slice brisket. Divide the brisket by slicing the meat between the point and the flat.
Use a sharp knife or a serated edge knife to slice the brisket against the grain. Note that the point and the flat may need to be sliced differently as there is an overlapping muscle in the meat.
PRO-TIP: Take a good look at the raw brisket (before adding mustard and seasoning) to determine the direction of the grain.
Serve smoked beef brisket. Serve gorgeous slices of your perfect smoked brisket with your choice of sides.
PLEASE READ all the FAQs on the blog post before making this brisket recipe!

Notes

Flat Cut (First Cut or Lean Brisket) - This portion of the beef brisket is leaner and more uniform in shape. It has a thin layer of fat on one side and is often preferred for its consistent thickness, making it easier to cook evenly. It's a popular choice for slicing thin for sandwiches or serving as a main dish.
Point Cut (Second Cut or Fatty Brisket) - The point cut of beef brisket is more heavily marbled with fat, making it juicier and more flavorful when cooked. It can be more irregular in shape and contains a higher fat content than the flat cut. This cut is often used in barbecue and smoked brisket recipes, as the extra fat helps keep the meat moist during the long cooking process.

Nutrition