By Becky Hardin
Published Aug 31, 2023
This Texas-style Smoked Brisket recipe will be the star of the the barbecue! It just reminds me of dinners at my Grandma’s house, where brisket was often the star of the show. With just a few simple seasonings, I’ve infused the most delicious sweet and smokey flavor into this tender beef dinner. I love to smoke a brisket for game day holiday dinners, tailgating, summer BBQs, and more!
What’s in this Smoked Brisket Recipe?
This simple recipe was one of the first smoking recipes I developed. I found that with just a handful of ingredients and a little bit of time, I was able to create the ultimate smokey, juicy, and perfect smoked brisket!
- Spices : Kosher salt, brown sugar, smoked paprika, onion powder, chili powder, garlic powder, and ground black pepper form a sweet and savory dry rub that infuses the brisket with so much flavor.
- Brisket: I recommend a brisket flat, which is a lean, boneless cut.
Pro Tip: I always choose a piece of brisket with a decent fat cap to help seal in moisture and protect the meat from excess heat while in the smoker.
Variations on Smoked Beef Brisket
I love to change up the flavor of this brisket by choosing a different spice blend , such as five spice, blackened seasoning , taco seasoning , chili seasoning , adobo.
I also sometimes slather in in BBQ sauce instead of a dry rub. Both ways are delicious! My boys always prefer a nice and saucy BBQ Brisket , and I love this Carolina Gold BBQ Sauce .
How to Store and Reheat
Store leftover smoked brisket in an airtight container in the refrigerator for up to 4 days. Reheat in a 300°F oven in a foil-covered roasting pan covered with beef broth or BBQ sauce until it’s fully heated through (it should take about 20-30 minutes).
How to Freeze
Freeze beef brisket in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this smoked brisket flat with BBQ sauce , Boston baked beans , creamy coleslaw , grilled corn on the cob , macaroni salad , and other barbecue side dishes .
Ingredients1x2x3x
- ▢ 1 tablespoon kosher salt
- ▢ ¼ cup brown sugar
- ▢ 1½ tablespoons smoked paprika
- ▢ 1 tablespoon onion powder
- ▢ 1 tablespoon chili powder
- ▢ ½ tablespoon garlic powder
- ▢ 1 teaspoon ground black pepper
- ▢ 4 pound brisket flat
Video
Instructions
- Combine all of the seasonings in a small dish. Rub the mixture over the brisket, coating it entirely. 1 tablespoon kosher salt, ¼ cup brown sugar, 1½ tablespoons smoked paprika, 1 tablespoon onion powder, 1 tablespoon chili powder, ½ tablespoon garlic powder, 1 teaspoon ground black pepper, 4 pound brisket flat
- If time allows, wrap the brisket in plastic wrap, and refrigerate for a couple hours or overnight.
- At least 1 hour prior to cooking, bring the meat to room temperature and soak the wood chips in a bowl of water.
- When ready to grill, fill the smoker box with wood chips. Place the smoker box on the grill. Preheat the grill to medium heat (about 350-375°F).
- When ready to start grilling, turn the heat down to low between 225-250°F.
- Place the brisket over indirect heat by turning off half of the burners on the grill and placing the brisket over the unlit burners.
- Grill for about 4½ hours with the grill cover closed, or until the meat reaches a temperature of 200°F.
- Allow the brisket to rest for at least 45 minutes prior to slicing.
Equipment
- Smoker Box
- Wood Chips
Becky’s Tips
- If scaling this recipe up or down, in general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
- I prefer to smoke my brisket fat side down.
- In terms of wood chips, I recommend hickory, mesquite, oak, maple, or cherry. You could also do a blend of a few kinds.
- There is no need to wrap this brisket!
- Be sure to let the brisket rest before slicing to lock in the juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
That totally depends on the size of the brisket. In general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
I recommend hickory, mesquite, oak, maple, or cherry. All impart flavors that enhance the flavor of the brisket. You could even blend a few different types!
I prefer to do away with all of the complicated rules and fuss and just check on my brisket periodically. However, you can wrap it if you’d like! There’s certainly no harm in trying it other than the potential for the bark to be less crispy. Just be sure not to wrap the brisket too early or the bark can adhere to the foil and come off once it’s fully cooked.
I personally like to place my brisket fat side down to protect the meat from drying out closest to the heat source.
Ideally, I would recommend flipping your brisket at least once to even out the airflow around it. However, it is not absolutely necessary, so do whatever works for you!
More Brisket Recipes We Love
- Baked Beef Brisket
- Slow Cooker Brisket
- Sweet and Sour Brisket
- Instant Pot Thai Brisket
Smoked Brisket Recipe
Equipment
- Smoker Box
- Wood Chips
Ingredients
- 1 tablespoon kosher salt
- ¼ cup brown sugar
- 1½ tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ½ tablespoon garlic powder
- 1 teaspoon ground black pepper
- 4 pound brisket flat
Instructions
- Combine all of the seasonings in a small dish. Rub the mixture over the brisket, coating it entirely. 1 tablespoon kosher salt, ¼ cup brown sugar, 1½ tablespoons smoked paprika, 1 tablespoon onion powder, 1 tablespoon chili powder, ½ tablespoon garlic powder, 1 teaspoon ground black pepper, 4 pound brisket flat
- If time allows, wrap the brisket in plastic wrap, and refrigerate for a couple hours or overnight.
- At least 1 hour prior to cooking, bring the meat to room temperature and soak the wood chips in a bowl of water.
- When ready to grill, fill the smoker box with wood chips. Place the smoker box on the grill. Preheat the grill to medium heat (about 350-375°F).
- When ready to start grilling, turn the heat down to low between 225-250°F.
- Place the brisket over indirect heat by turning off half of the burners on the grill and placing the brisket over the unlit burners.
- Grill for about 4½ hours with the grill cover closed, or until the meat reaches a temperature of 200°F.
- Allow the brisket to rest for at least 45 minutes prior to slicing.
Video
Notes
- If scaling this recipe up or down, in general, it takes about 1½ hours per pound of meat at 225°F or 30-40 minutes per pound at 250°F.
- I prefer to smoke my brisket fat side down.
- In terms of wood chips, I recommend hickory, mesquite, oak, maple, or cherry. You could also do a blend of a few kinds.
- There is no need to wrap this brisket!
- Be sure to let the brisket rest before slicing to lock in the juices.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
