Smoked Beef Brisket

Smoked Brisket

This smoked brisket recipe from Rasheed Philips is a tried-and-true classic that is easy to master.


  • Whole Beef Brisket
  • Favorite Beef Rub Salt
  • 1/2 cup Coarse Black Pepper 
  • 1/2 Cup Garlic Powder 
  • Yellow Mustard


  1. Lightly trim your brisket. It’s important to trim away as much of the hard fat as possible. As it does not render well during the smoking process. Ideally I leave roughly a 1/4 inch of fat on the point, and close 1/2 inch on the flat. 
  2. Using the mustard, coat all side of the brisket. This is going to be used as the binder, helping the seasoning to adhere properly. It won’t leave any trace behind once smoked. 
  3. In a small mixing bowl, pour in all the dry ingredients and mix thoroughly. Evenly coat the brisket with the rub mixture, making sure to get all sides. It’s perfectly fine to do more that one application of seasoning.
  4. The smoking temp will be 250°F for roughly 10-14 hours depending on the size of the brisket. Here's a tip, get your smoker 25 degrees above the ideal smoking temp, this way when the door open and heat escapes. Also placing cold meat onto the smoker will cause the temp to drop as well.
  5. Once brisket has reached desired internal temp, it’s time to wrap. Using non-waxed butcher paper, make sure to tightly wrap your brisket, then place it back onto the smoker. If you're looking to expedite the cooking, you can place it on the hotter portion of your smoker. 
  6. Once brisket has reach internal temp of roughly 192°F, you can remove it and allow it to rest. The rest is one of the most important parts of the cook, it allows the juices to be redistributed.
  7. Slice against the grain, serve and enjoy!

Pitmaster rasheed philips

Chef's Tip

A question I get asked the most is to when to start spritzing? Personally I wait until the rub has set and a slight bark is forming. As far as a good base spritz liquid, 1 cup Apple Cider Vinegar, 3. Oz Worcestershire sauce.