Smoked Brisket


Nothing says summertime cookout like good barbecued meat. And if you have a crowd to feed, a large smoked brisket is just the thing to cook. I like to keep the seasoning simple, just salt and pepper, to let the flavor of the meat and smoke really shine. Plan ahead, and give plenty of time to cook the meat low and slow. Serve with your favorite summer sides, and maybe pick up and extra brisket, because people will likely be going back for thirds.

Preparing The Meal

When ready to cook the brisket, set the temperature of your smoker to 225℉ and preheat for 15 minutes. In a small bowl combine the salt and pepper. Season the brisket thoroughly on all sides.


Place the brisket (fat side up) on the smoker grate. Cook the brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. Check the wood chips every hour or so, and replenish as needed. When the brisket reaches an internal temperature of 160℉, remove from grill, and double wrap in aluminum foil. Return the foil wrapped brisket to the smoker and cook until it reaches an internal temperature of 205℉, about 4 to 6 hours more. The initial cooking allows the meat to develop a deep, smoky flavor. Once wrapped in foil, the meat is allowed to cook through and become tender.

Once finished, remove from smoker and place the foil wrapped brisket in a towel, and place in a cooler. This lets the meat slowly continue to cook with its own residual heat, producing and incredibly tender and juicy brisket. Allow the brisket to rest in the cooler for an hour. Once the meat has rested, transfer to a carving board and slice.


Serve immediately with coleslaw, baked beans, macaroni and cheese, and corn bread.

*Cook times will vary depending on your smoker and ambient temperatures.


  • A 7 to 10 Pound Brisket (Fat Trimmed)

  • 1/4 Cup Kosher Salt

  • 1/4 Cup Fresh Ground Black Pepper

To Serve

  • Coleslaw

  • Baked Beans

  • Macaroni and Cheese

  • Corn Bread

Ty KeplerComment