Smoked Brisket for Beginners

v1.0

by FolsomInnovations

Main DishAmericanDinnerMeal PrepSmokerMake Aheadbrisketbbqsmoked meatbeginner smokerbarbecueGluten-FreeDairy-FreeNut-FreeLow-CarbHigh-Protein
Servings: 10Prep: 30 minCook: 720 minInactive: 120 minTotal: 870 min

A simple salt-and-pepper brisket built for a first successful smoke. The method focuses on steady heat, a clean trim, and enough rest time for tender slices.

Ingredients

  • 10 lb Whole packer brisket10 to 12 lb before trimming
  • 1/4 cup Kosher salt
  • 1/4 cup Coarse black pepper
  • 1 tbsp Garlic powderoptional
  • 1/2 cup Beef brothfor wrapping, optional

Equipment

  • Smoker
  • Sharp trimming knife
  • Probe thermometer
  • Butcher paper or heavy foil
  • Cooler or insulated rest box

Instructions

  1. 1

    Trim hard fat and thin ragged edges from the brisket. Leave about 1/4 inch of fat cap where possible.

    20 min

  2. 2

    Mix salt, pepper, and garlic powder. Season the brisket evenly on all sides and let it sit while the smoker heats.

    30 min

  3. 3

    Heat the smoker to 250 F. Place the brisket on the grate with the thick end toward the hotter side of the cooker.

    10 min

  4. 4

    Smoke until the bark is dark and set, usually when the brisket is around 165 to 175 F internally.

    420 min

  5. 5

    Wrap tightly in butcher paper or foil with the broth if using. Return to the smoker and cook until a probe slides into the flat with little resistance, often around 200 to 205 F.

    240 min

  6. 6

    Rest the wrapped brisket in a warm cooler or low oven for at least 2 hours before slicing.

    120 min

  7. 7

    Slice the flat across the grain. Turn the point and slice or cube it for saucy burnt ends.

    10 min

Smoked Brisket for Beginners · FolsomInnovations · v1.0 · recipeversion.com/@folsominnovations/smoked-brisket-for-beginners

Printed June 5, 2026