Smoking Brisket

Choose the recipe you like - the first one packs more heat and the second one is a richer / more savory blend. The first one assumes a 12-15lb brisket, the second a 6lb brisket - scale your recipe to the size of brisket you have.

I often will coat my brisket with a thin layer of liquid yellow mustard before applying the rub. While it surprises me every time, no one who has tasted my brisket can taste the mustard. It does help coat the meat with the rub

Measure all ingredients and add to a bowl and mix together until well combined. Score Brisket before applying rub. Apply rub all over Brisket, sides and all in those cracks (now rub it, rub it good).

Wrap in Plastic Wrap and store in fridge overnight or 12-24 hours prior to smoking.

Remove Plastic wrap BEFORE SMOKING.

Smoking & Baking: Soak wood chips in water and heat smoker to 225 degrees. Remove plastic wrap from Brisket and place Brisket directly on smoking rack. Smoke Brisket for 6 hours. Check Brisket every 20 minutes adding more wood chips as needed. After 6 hours is up wrap in Plastic Wrap and put on sheet pan or deeper pan in case drippings flow over. Be careful when handling Brisket it will be Hot from the smoker. Heat oven to 200-225 degrees and bake Brisket for remainder of time, see cook times below.

COOK TIMES: Bake for 1-1.25 hours per pound at 200-225 degrees, we usually do about 200 degrees.

Our Brisket usually weighs 12-15 pounds. We always smoke for 6 hours and then bake for the remaining time.

So a 15 pound brisket would smoke fore 6 hours then bake in the oven for 12 hours and 45 minutes.

1.25 hours x Weight of Brisket = total cook time (including smoking)

Example 1.25 x 15 = 18.75 hours cook time ( 18 hours and 45 minutes) – 6 hours for smoking = 12 hours and 45 minutes in the oven

Serving and Slicing: Remove from oven when done and let rest for 30-45 minutes. Serve sliced or chopped.

Drippings: I love to save the drippings. Pour drippings from pan into large measuring cup. Let get to room temperature so fat settles to top and scrape off and remove from liquid at bottom. Use dripping as sauce or add to reheated brisket leftovers.