Classic Smoked Beef Brisket

Sliced or shredded, this smoked Brisket is great on its own or in a variety of applications.

  • 12 hrs
    15 min
  • 26
  • 260
  • 23 g

Ingredients & Cooking


  • 1 whole beef Brisket (approximately 12 to 13 pounds)
  • 1/4 cup granulated garlic
  • 1/4 cup sweet paprika
  • 1/4 cup cracked black pepper
  • 2 tablespoons kosher salt


  1. Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions.
  2. Preheat smoker to 225°F.
  3. Combine spices in small bowl. Sprinkle and press spices into Brisket on all sides and edges.
  4. Cook's Tip: The whole Brisket may require some fat trimming to ensure that the rub makes contact with the beef.
  5. Place beef on rack in smoker. Set timer for 12 hours.
  6. Cook's Tip: After 3 hours, you may carefully remove beef, wrap it in foil and return to smoker for remaining cook time. This is called the "Texas Crutch".
  7. Carefully remove beef from smoker after 10-1/2 to 11 hours or when temperature reaches 195°F for beef that slices easily. For beef that can be shredded or chunked, carefully remove beef from smoker at 12 hours or when temperature reaches 205°F.

Nutrition Information

Butcher Counter

Classic Smoked Beef BrisketBrisket Flat Half Brisket

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
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