I smoked a Tender Smoked Brisket that literally pulls apart and has people fighting over the plate, so keep scrolling if you want the shortcut I promised.

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I’m obsessed with the way a Tender Smoked Brisket falls apart and hits every sense. I love a bark that’s crunchy and sharp, smoke that sticks to the fat and sneaks into the meat, and that worried-about-it-for-hours feeling that turns into pure joy when you slice it.

I talk smack about store brisket, and I nerd out over Brisket For Beginners tips that actually work. My brain lives in smoke rings, rubs, and patience.

I bring a whole packer to the party: 10 to 12 lb whole packer brisket (flat and point), trimmed to about 1/4 inch fat cap. Ready.

Ingredients

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Whole packer brisket: Big, beefy protein that’s the star; fat keeps it juicy.
Kosher salt: Basic seasoning; it draws out flavor and forms a nice crust.
Coarse black pepper: Crunchy, peppery punch that frames the meat’s taste.
Garlic powder: Savory boost that’s mellow and won’t overpower the beef.
Onion powder: Adds sweet, rounded depth; you’ll notice it in the background.
Smoked paprika: Basically color and extra smoke note; pretty and tasty.
Dark brown sugar: Sweetness that helps build a sticky, caramelized bark.
Yellow mustard: Acts as a binder; you won’t taste it later.
Beef broth: Moisture and beefy support for spritzing or resting liquid.
Apple cider vinegar: Bright tang for spritzing; cuts through richness.
Hardwood chunks/logs: Real wood smoke flavor; choose oak, hickory, or pecan.
Wood chips: Quick smoke bursts; soak them so they smolder longer.

Ingredient Quantities

10 to 12 lb whole packer brisket (flat and point), trimmed to about 1/4 inch fat cap

3 to 4 tbsp kosher salt (or 2 to 3 tbsp fine sea salt)

3 to 4 tbsp coarse black pepper, cracked

2 tbsp garlic powder

1 tbsp onion powder

1 to 2 tbsp smoked paprika (optional for color and smoke flavor)

2 tbsp dark brown sugar (optional, helps the bark)

2 to 3 tbsp yellow mustard (acts as a binder for the rub, wont add mustard taste)

1 cup low sodium beef broth (for spritz or resting liquid)

1/2 cup apple cider vinegar or apple juice (optional, for spritz)

2 to 4 lbs hardwood chunks or split logs (post oak, hickory or pecan recommended)

2 cups wood chips (optional, soaked 30 minutes, for extra smoke burst)

How to Make this

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1. Trim the brisket to about 1/4 inch fat cap, remove any big hard pieces of fat and silver skin, leave both the flat and point intact on a 10 to 12 lb whole packer brisket.

2. Mix the rub: 3 to 4 tbsp kosher salt (or 2 to 3 tbsp fine sea salt), 3 to 4 tbsp cracked black pepper, 2 tbsp garlic powder, 1 tbsp onion powder, 1 to 2 tbsp smoked paprika if you want color and extra smoke, and 2 tbsp dark brown sugar if you want a sweeter bark. Rub the brisket lightly with 2 to 3 tbsp yellow mustard to act as a binder, then coat evenly with the spice mix. The mustard wont taste like mustard, it just helps the rub stick.

3. Prep the smoker for 225 to 250 F, set for indirect heat and steady low smoke. Use 2 to 4 lbs hardwood chunks or split logs (post oak, hickory or pecan recommended) for steady long smoke, plus 2 cups wood chips soaked 30 minutes for extra smoke bursts early on. Keep vents adjusted so temp is stable.

4. Place the brisket fat side up (or down if your smoker radiates heat from above) on the smoker, insert a probe thermometer into the thickest part of the flat, and smoke until it hits good bark and internal temp is about 150 to 165 F, which usually takes 4 to 6 hours depending on your smoker.

5. Start spritzing every 45 to 60 minutes after the first couple hours with a mix of 1 cup low sodium beef broth and 1/2 cup apple cider vinegar or apple juice if using. Use a spray bottle and don’t soak the bark, just mist to keep surfaces moist and encourage smoke absorption.

6. When the brisket hits the stall around 150 to 170 F and temp stalls for a while, use the shortcut Texas crutch if you want faster tenderizing: wrap brisket tightly in foil or butcher paper with a little of the reserved beef broth (about 1/2 cup) inside to keep moisture. Return to smoker.

7. Continue cooking wrapped brisket until the probe slides in like butter and internal temp is 195 to 203 F. For a 10 to 12 lb packer expect total smoke time about 10 to 14 hours depending on temp, wrapping time, and how aggressive your smoker is.

8. Remove brisket from smoker, leave it wrapped, and rest for at least 45 minutes to 1 hour in a cooler or insulated container. If you used foil, pour any resting liquid back over the meat for extra juiciness. This step is key so it does not dry out.

9. Unwrap, slice against the grain starting with the flat, then the point. Serve with any remaining juices or drippings. Save leftovers wrapped and chilled for next day sliced brisket sandwiches or reheating gently with beef broth to keep moist.

10. Quick tips: keep temps steady rather than cranking the heat, use a good probe thermometer and trust feel more than clock, brown sugar helps bark but will darken faster, butcher paper keeps bark crisper than foil, and patience wins over haste when you want that tender, mouth watering brisket.

Equipment Needed

1. Smoker or charcoal/grill set up for indirect heat with lid
2. Instant-read probe thermometer plus a leave-in probe for smoke time
3. Sharp boning/trimming knife (for trimming fat and silver skin)
4. Large sturdy cutting board (big enough for a 10–12 lb brisket)
5. Spray bottle (for the beef broth/ACV spritz)
6. Butcher paper or heavy-duty aluminum foil for the Texas crutch
7. Long heatproof tongs and a sturdy spatula or turning peel
8. Heat-resistant gloves or BBQ gloves and an insulated cooler or warming box for resting

FAQ

Q: How long does a 10 to 12 lb brisket usually take to smoke?
A: Plan 10 to 14 hours total at 225 to 250 F including rest. Expect 1 to 1.5 hours per pound plus stalls and resting time.

Q: What temp is the brisket done at?
A: Aim for 200 to 203 F internal for tender meat. Some hits done at 195 but 200 to 203 is safest for the point.

Q: Should I wrap in foil or butcher paper?
A: Paper keeps a better bark texture and lets smoke through. Foil speeds cooking and makes meat more moist. Use paper for bark, foil if you need to finish faster.

Q: Do I need to spritz the brisket?
A: Spritzing with beef broth and apple cider vinegar or juice every 45 to 60 minutes helps keep the surface moist and improves bark. Not required but useful.

Q: Can I cook at a higher temp to save time?
A: Yes 275 to 300 F will cut time but you risk a thinner smoke ring and slightly different texture. Keep an eye on moisture and rest well.

Q: How do I know if the brisket is probe tender?
A: A probe should slide into the meat with light resistance like warm butter. If it goes in too easy it might be overdone, if it’s rigid it needs more time.

Q: How much rub should I use and will mustard taste come through?
A: Use enough rub to coat all surfaces, about the amounts listed. Mustard acts as a binder and will not give a mustard taste once smoked.

How To Smoke A Brisket (for Beginners) Recipe Substitutions and Variations

Kosher salt (3 to 4 tbsp)
- Substitute with 2 to 3 tbsp fine sea salt if you want a more even dissolve and less flaky bite.
- Use 3 tbsp Diamond Crystal style kosher salt but taste carefully since brand sizes vary.
- For lower sodium, try 2 to 2.5 tbsp potassium chloride salt substitute, but expect a slightly different aftertaste.
Coarse black pepper (3 to 4 tbsp, cracked)
- Use 2 to 3 tbsp freshly ground Tellicherry or mixed peppercorn blend for deeper flavor.
- If you dont like big pepper bites, substitute 1.5 to 2 tbsp ground black pepper for even coverage.
- For a smoky twist, use 1.5 tbsp smoked black pepper or 1 tbsp black pepper plus 1 tbsp ground chipotle.
Yellow mustard (2 to 3 tbsp, binder)
- Use 2 to 3 tbsp olive oil or avocado oil to help the rub stick and keep flavor neutral.
- Try 2 to 3 tbsp Dijon mustard if you want a little tang, it wont taste mustardy after cooking.
- Use a thin layer of Worcestershire sauce or soy sauce (1.5 to 2 tbsp) for extra umami and adhesion.
Hardwood chunks or split logs (2 to 4 lbs)
- Use 2 to 3 lbs of charcoal with soaked wood chips added periodically if you dont have big chunks.
- Mix in a few pecan or apple wood pieces for sweeter smoke if post oak or hickory arent available.
- For mild smoke, use 2 to 3 cups of soaked fruitwood chips (apple or cherry) added in batches instead of large logs.

Pro Tips

1. Temp consistency beats high heat. Hold your smoker at 225 to 250 F and try not to fuss with it every hour. Small, steady fuel additions keep the smoke clean and the cook predictable. If you must open the lid, do it fast and try to only do it when you spritz or check the probe.

2. Probe placement matters more than a target number. Stick the probe into the thickest part of the flat, not too close to the point or fat cap. When the probe slides in like butter that’s what counts more than the exact temp. If it feels gummy or gluey, give it more time.

3. Use butcher paper when you want a nicer bark texture. Foil will speed the cook and make it super tender, but it can steam the bark soft. Butcher paper lets some moisture escape so the bark stays real. If you wrap, add a small splash of broth so the meat doesn’t dry out, but don’t drown it.

4. Rest for longer than you think. Leaving the brisket wrapped in a cooler for 45 to 90 minutes lets juices redistribute and finish the job. Slice too soon and those juices run out. If you want to make sandwiches the next day, slice cold and reheat gently with a little beef broth so it stays juicy.

How To Smoke A Brisket (for Beginners) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I smoked a Tender Smoked Brisket that literally pulls apart and has people fighting over the plate, so keep scrolling if you want the shortcut I promised.

Servings

servings

Calories

340

kcal

Equipment: 1. Smoker or charcoal/grill set up for indirect heat with lid
2. Instant-read probe thermometer plus a leave-in probe for smoke time
3. Sharp boning/trimming knife (for trimming fat and silver skin)
4. Large sturdy cutting board (big enough for a 10–12 lb brisket)
5. Spray bottle (for the beef broth/ACV spritz)
6. Butcher paper or heavy-duty aluminum foil for the Texas crutch
7. Long heatproof tongs and a sturdy spatula or turning peel
8. Heat-resistant gloves or BBQ gloves and an insulated cooler or warming box for resting

Ingredients

10 to 12 lb whole packer brisket (flat and point), trimmed to about 1/4 inch fat cap
3 to 4 tbsp kosher salt (or 2 to 3 tbsp fine sea salt)
3 to 4 tbsp coarse black pepper, cracked
2 tbsp garlic powder
1 tbsp onion powder
1 to 2 tbsp smoked paprika (optional for color and smoke flavor)
2 tbsp dark brown sugar (optional, helps the bark)
2 to 3 tbsp yellow mustard (acts as a binder for the rub, wont add mustard taste)
1 cup low sodium beef broth (for spritz or resting liquid)
1/2 cup apple cider vinegar or apple juice (optional, for spritz)
2 to 4 lbs hardwood chunks or split logs (post oak, hickory or pecan recommended)
2 cups wood chips (optional, soaked 30 minutes, for extra smoke burst)

Directions

Trim the brisket to about 1/4 inch fat cap, remove any big hard pieces of fat and silver skin, leave both the flat and point intact on a 10 to 12 lb whole packer brisket.
Mix the rub: 3 to 4 tbsp kosher salt (or 2 to 3 tbsp fine sea salt), 3 to 4 tbsp cracked black pepper, 2 tbsp garlic powder, 1 tbsp onion powder, 1 to 2 tbsp smoked paprika if you want color and extra smoke, and 2 tbsp dark brown sugar if you want a sweeter bark. Rub the brisket lightly with 2 to 3 tbsp yellow mustard to act as a binder, then coat evenly with the spice mix. The mustard wont taste like mustard, it just helps the rub stick.
Prep the smoker for 225 to 250 F, set for indirect heat and steady low smoke. Use 2 to 4 lbs hardwood chunks or split logs (post oak, hickory or pecan recommended) for steady long smoke, plus 2 cups wood chips soaked 30 minutes for extra smoke bursts early on. Keep vents adjusted so temp is stable.
Place the brisket fat side up (or down if your smoker radiates heat from above) on the smoker, insert a probe thermometer into the thickest part of the flat, and smoke until it hits good bark and internal temp is about 150 to 165 F, which usually takes 4 to 6 hours depending on your smoker.
Start spritzing every 45 to 60 minutes after the first couple hours with a mix of 1 cup low sodium beef broth and 1/2 cup apple cider vinegar or apple juice if using. Use a spray bottle and don’t soak the bark, just mist to keep surfaces moist and encourage smoke absorption.
When the brisket hits the stall around 150 to 170 F and temp stalls for a while, use the shortcut Texas crutch if you want faster tenderizing: wrap brisket tightly in foil or butcher paper with a little of the reserved beef broth (about 1/2 cup) inside to keep moisture. Return to smoker.
Continue cooking wrapped brisket until the probe slides in like butter and internal temp is 195 to 203 F. For a 10 to 12 lb packer expect total smoke time about 10 to 14 hours depending on temp, wrapping time, and how aggressive your smoker is.
Remove brisket from smoker, leave it wrapped, and rest for at least 45 minutes to 1 hour in a cooler or insulated container. If you used foil, pour any resting liquid back over the meat for extra juiciness. This step is key so it does not dry out.
Unwrap, slice against the grain starting with the flat, then the point. Serve with any remaining juices or drippings. Save leftovers wrapped and chilled for next day sliced brisket sandwiches or reheating gently with beef broth to keep moist.
Quick tips: keep temps steady rather than cranking the heat, use a good probe thermometer and trust feel more than clock, brown sugar helps bark but will darken faster, butcher paper keeps bark crisper than foil, and patience wins over haste when you want that tender, mouth watering brisket.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.