There’s nothing quite like a classic BBQ beef brisket, slow-cooked to smoky perfection with a deep, flavorful bark and juicy, tender meat. Whether you’re a backyard BBQ enthusiast or a seasoned pitmaster, this recipe will help you achieve that iconic brisket experience—perfect for family gatherings, summer cookouts, or just because you’re craving some serious barbecue.
Classic BBQ Beef Brisket
Prep Time 30 minutes mins
Cook Time 12 hours hrs
Total Time 12 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Smoker or charcoal grill with indirect heat setup
Meat Thermometer
Large cutting board
Sharp slicing knife
Aluminum foil or butcher paper
Spray bottle filled with apple cider vinegar or beef broth
- 1 whole packer beef brisket 10–12 lbs
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tbsp chili powder
- 1 tsp cayenne pepper optional, for heat
- Yellow mustard for binding the rub
- Wood chips or chunks oak, hickory, or mesquite for smoking
Trim the Brisket
Using a sharp knife, trim excess fat, leaving about 1/4 inch of fat cap for moisture and flavor. Remove any tough silverskin from the meat side.
Season Generously
Coat the brisket with a thin layer of yellow mustard to help the rub stick. Mix all dry seasonings and apply an even layer over the entire brisket. Let it rest at room temperature while setting up the smoker.
Prepare the Smoker
Preheat the smoker to 225°F with your choice of wood. Oak and hickory provide a classic BBQ flavor, while mesquite gives a bolder smokiness.
Smoke It Low & Slow
Place the brisket fat-side up on the grates. Close the lid and smoke for about 6–8 hours, maintaining a steady temperature of 225°F. Spritz with apple cider vinegar or beef broth every hour after the first 3 hours to keep it moist.
Wrap the Brisket
When the brisket's internal temperature reaches 165°F, it's time to wrap it to help push it through the stall. You can use butcher paper for a firmer bark or aluminum foil for extra moisture retention.
For butcher paper: Use two large overlapping sheets and lay the brisket fat-side up in the center of your paper. Fold one side over the brisket. Tightly tuck the ends, ensuring the paper hugs the meat. Continue rolling and folding, keeping it snug but not too tight to allow some airflow.
For foil: Use a double layer of heavy-duty aluminum foil to prevent leaks and lay the brisket fat-side up in the center of your foil. Bring the foil over the top and seal tightly around the edges to lock in moisture. Fold over the sides and roll up any excess foil to prevent leakage.
Continue Cooking
Return the wrapped brisket to the smoker, seam-side down, and continue cooking until the internal temperature reaches 200–205°F. It should be probe-tender, meaning a thermometer slides in with little resistance.
Rest Before Slicing
Remove the wrapped brisket from the smoker and let it rest for at least 1 hour. This allows the juices to redistribute and ensures a juicy brisket.
Slice & Serve
Unwrap the brisket and slice against the grain into thin slices. Serve as is or with your favorite BBQ sauce.
Best Pairings
- Sides: Classic mac and cheese, baked beans, coleslaw, or cornbread.
- Sauce: A tangy vinegar-based sauce, sweet molasses BBQ, or a spicy Texas-style mop sauce.
- Drinks: Pair with a smoky bourbon, ice-cold beer, or a refreshing sweet tea.
FAQs
1. What type of beef brisket should I buy?
Look for a whole packer brisket, which includes both the point (fatty, flavorful part) and the flat (leaner, uniform shape). USDA Prime or Choice is best for marbling.
2. Can I cook this in the oven?
Yes! If you don’t have a smoker, cook it at 225°F in the oven, wrapped in foil for most of the cooking time, then uncover it for the last hour to develop a crust.
3. How do I store leftovers?
Wrap slices tightly in foil or airtight containers. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to maintain moisture.
4. How do I get a better bark?
Use a simple salt and pepper-heavy rub, avoid excessive spritzing, and allow the brisket to cook unwrapped for a longer time before wrapping.
